Optimization and effect of packaging and storage conditions of monofloral honey with commercial potential on quality criteria

This study investigates the effect of the processes (filtration and heat treatments) that monofloral honeys (Chestnut, Sunflower, Geven and Citrus honey), which are widely produced in our country and have commercial potential, are exposed to in the industrial packaging process on the quality and biological activity of honey. In addition, we examined the effects of other factors (such as heat and light) on the storage and shelf exposure of these types of honey. The study, which is about chestnut, cereal, citrus and sunflower honeys, was carried out under the Central Turkish Beekeeping Association (TAB) within the scope of the project TAGEM-17/R&D-13 in the stations with high production potential in our country. To determine the shelf life of the honey provided within the scope of the project under various conditions and the effect of the processes performed during the packaging process on the shelf life, one half of each sample was only subjected to the filtering process, while the other half was filtered by applying heat treatment under conditions not exceeding 45oC. The honeys packaged by both processes were divided into two parts, and some of them were subjected to storage and shelf conditions in clear glass jars in their natural state. The other part was stored under storage conditions after being exposed to the temperature (< 45oC) and duration applied during packaging. Each heat-treated and non-heat-treated monofloral honey was stored under two different conditions: light at room temperature (<25oC) and dark. We determined physicochemical properties ( pH, acidity), Hydroxymethylfurfural (HMF), amount of proline, number of diastases, vitamin, antioxidant activities and antimicrobial activities in 6-month periods under conditions where honey samples were stored. As a result of the study, we found that sunflower, geven, chestnut and citrus honey preserved its antimicrobial, antioxidant and physicochemical properties for a longer time in samples stored without heat and light. Also, its potential use in food and apitherapy in honey decreased with the effect of heat and light. Considering the antimicrobial effects of honey, we also detected that their shelf life would be maximum 1 year and 18 months in terms of HMF, pH, acidity and antioxidant activity. According to proline and diastase values, the shelf life of sunflower honey is maximum 1 year, that of chestnut honey is 18 months, and those of geven and citrus honeys are up to 2 years. Keywords: Monofloral Honey, The Shelf Life Of Honey, Packaging Conditions, Quality Effect, Antimicrobial, Antioxidant, Vitamin