THE EFFECT OF STORAGE DURATION ON HONEY QUALITY

Abstract

This article presents the results of a study on the dynamics of the physicochemical quality parameters of natural bee honey during long-term storage (12 and 24 months) at unregulated room temperatures (from 7.8°C to 34.7°C). The objects of the study were 10 samples of polyfloral and honeydew honey obtained from various regions of Russia. Parameters such as mass fraction of water, electrical conductivity, specific optical rotation, active (pH) and total acidity, diastase number, and hydroxymethylfurfural (HMF) content were assessed. It was found that moisture, acidity, and enzyme activity parameters remain stable and meet regulatory requirements even after two years of storage. The HMF content in polyfloral honey samples was found to increase significantly under the influence of temperature fluctuations, in some cases exceeding the permissible norms (25 mg/kg according to GOST 19792-2017). Honeydew honey demonstrated high stability: the level of HMF in it remained within the normal range throughout the entire observation period, which indicates its higher stability during storage under domestic conditions.