Raw juice is highly susceptible to spoilage, in fact more so than whole fruit. Unprotected by skin or cell walls, fluid components are thoroughly mixed with air and microorganisms from the environment. Thus, unheated juice is subject to rapid microbial, enzymatic, chemical and physical deterioration. The goal of processing is to minimize these undesirable reactions while still maintaining and in most cases enhancing, the inherent quality of the starting fruit - so all the goodness without the safety risks!
