Effect of Storage Conditions on the Active Ingredients Content and Antioxidant Ability of Cabernet Sauvignon Grape Juice

Cabernet sauvignon grape juice was taken as experimental material,the changes of active ingredients content and antioxidant ability of grape juice with the extension of storage time under different storage conditions were studied. The correlation between anthocyanin content and antioxidant ability was discussed in grape juice. The results showed that the active ingredients content and antioxidant ability decreased gradually in grape juice with the extension of storage time,the active ingredient loss rate under 4℃ storage conditions was significantly lower than that under 10,25℃ storage conditions(p<0.05),the active ingredients of darkness conditions loss rate significantly lower than that of natural light and fluorescent lamp irradiation group(p<0.05),anthocyanin content was positively correlated with the antioxidant capacity in grape juice,which illustrated that 4℃ or darkness conditions could significantly delay the degradation of phenol material such as anthocyanins in grape juice during storageand was helpful to maintain its antioxidant activity. So that grape juice should be stored at low temperature or darkness conditions to preserve the content of active components and antioxidant ability.