Effect of storage temperature on HMF formationand some chemical properties in the honey

In this research, honey is stored in two different types of honey (normal and pasteurized) and at different temperatures (4, 21, and 36 °C); HMF (hydromethylfurfural) values, diastase numbers, humidity, pH values, brix numbers and free acidity values were made to determine the properties. According to the results obtained in the study, HMF values and diastase numbers were statistically significant (P <0.05). Accordingly, the mean HMF values determined at different storage temperature values (4, 21, and 36 °C) were as follows; 2.794 ± 3.080, 4.366 ± 3.080 and 184.177 ± 3.080 were obtained, while the diastase numbers were respectively; 9.483 ± 0.390, 8.515 ± 0.390 and 1.464 ± 0.390. The statistical difference between the different honey type means was found to be insignificant. The difference between the averages (pH, brix number, humidity and free acidity) in the other measured properties of the study was found to be statistically insignificant both in different storage temperatures (4, 21, and 36 °C) and in honey types. As a result, it was determined that the HMF value used in the determination of the quality of honey increased with the increase of the storage temperature values and the number of diastases decreased with the increase of the storage temperatures. In the study, it was determined that the other properties that were measured were in the values that should be in the honey.