What are the correct methods for storing honey to keep it fresh?

Honey is rich in nutrients and health-promoting properties, and has a sweet, fragrant taste. However, because honey is a liquid substance, with all its components coexisting in an aqueous solution, quality problems can arise if it is stored improperly. If its nutrients or aromatic substances are lost, its nutritional value and health benefits will be reduced, and its taste will deteriorate, so keeping honey fresh is extremely important.

The reasons honey quality changes are very complex; under certain conditions, various components may undergo physical and chemical changes. For example, sucrose can decompose into glucose and fructose, and this change is beneficial. However,

Further changes follow: glucose and fructose can produce alcohols through decomposition, and these can then produce acids through oxidation. Glucose and fructose can also produce (hydroxymethylfurfural, which has been listed as a quality indicator) through dehydration. All of these are detrimental to freshness. Not only sugars, but all the various components in honey may, at a certain temperature and within a certain time, undergo decomposition, combination, oxidation, reduction, coagulation, volatilization... and various other phenomena. These changes alter honey's original natural composition. For example, ATALLH et al. found that in clover honey samples stored for one year at room temperature (25°C ± 2°C), the total amount of amino acids decreased. Samples from two regions decreased by 66.21% and 57.655% respectively. TVANOV et al. found that acacia honey stored at 15°C-25°C for 4 and 12 months showed a decline in amylase activity of 2.5% and 34.5%, and an increase in total acidity. Honey's own changes occur slowly and gradually, but once microorganisms multiply in the honey, the situation can become more serious. In TATEO's research report, it is noted that the sugars, organic acids, amino acids, polyphenols and volatile components in honey all decrease due to the action of osmophilic yeasts.

Some of the changes that occur in honey cannot be identified through the senses. The most commonly encountered problem that can be identified through the senses is the development of a sour taste in honey.

Different varieties of honey do not have the same acidity. Generally, when the acidity is below 3, no sour taste is detected on tasting, and when the acidity exceeds 4, a sour taste appears. Some honey that tastes noticeably sour may already have undergone changes in composition and is no longer fresh honey.

If honey is purchased in June and stored in an ordinary warehouse, by October the honey in some containers may develop a noticeable sour taste, and this is not surprising. This is because some of the honey produced now contains more water; in July, August and September, when temperatures are higher, the composition of the honey changes, especially through microbial growth, so that the acid content of the honey increases, which may alter its taste. If it is stored until June of the following year, or even stored longer, the acidity of the honey will inevitably continue to increase. In severe cases it can become spoiled honey. Spoiled honey has lost honey's original flavor and has been replaced by a sour taste and other off-flavors.

Compared with many nutritional health products, one of honey's characteristics is its delicious taste. Once it becomes spoiled honey, not only are its nutritional and health benefits impaired and its natural flavor lost, but certain components in spoiled honey may also be harmful to the human body. Therefore, improving honey storage methods is extremely important.

There have already been many scientific research reports on the storage and freshness preservation of honey. For example, KAUSHIK studied honey stored for different times and at different temperatures, as well as the effect of adding potassium metabisulfite to honey. The total soluble solids, acidity and other factors in the honey were measured. The article mentions that the acidity of honey stored for 6 months increased from 2.27 to 3.05; after heating at 60°C and adding potassium metabisulfite, storage temperature had no effect on total soluble solids and acidity. Unheated honey had the highest microbial content (6.5×102 colonies), while heated honey stored at 5°C had the lowest microbial content. As another example, after researching honey storage, TATEO recommended that honey should be stored below 10°C, and that pasteurized honey can be stored at 18-24°C.

Referring to the results of various studies, it can be seen that honey storage temperature is one of the keys. Under low-temperature conditions, the rates of various chemical reactions in the aqueous solution may decrease, and some may even stop, which helps maintain its original fresh state; at the same time, low-temperature conditions can inhibit the growth and reproduction of certain microorganisms, reducing or eliminating fermentation.

Based on these circumstances, honey should be kept at low temperature after it is extracted. Bulk honey is best stored in low-temperature warehouses. If the honey is to be dehydrated and sterilized, it is best to do so in advance. Honey that has been sterilized and dehydrated keeps better in storage.

Storing honey for freshness may increase costs. However, if it can be sold at a high quality and good price, or with small profits but quick turnover, it is still advantageous for operators. For consumers, although they may pay a slightly higher price, they can buy high-quality honey that tastes good and has good nutritional and health benefits. Methods for fresh-keeping storage of honey should be actively researched and developed.