Processing juice quality characters of different Prunus mume varieties
The main processing juice quality characters of 7 different Prunus mutne varieties from four provinces in China were determined. The results showed that the content of total acid was high, between 2. 4% and 5. 2% , decreasing with the duration of Prunus mume ripeness. The main factors effecting browning were PPO and POD in the Prunus mutne juice during processing. There were much high esterified pectin in the fruit, which caused cloudy and sediment of Prunus mume juice.
国家科技期刊平台
NSTL
万方数据
维普
