Physical and Chemical Characteristics of Pear Juice and Characteristic Evaluation for Juice Processing
The characteristics for juice processing of 170 pear cultivars were studied. The result showed that juice yield of pear varied greatly, ranged from 30.37％ to 70.65％ with an average value of 53.78％. The soluble solid content of the fruit juice ranged from 8.00％ to 16.30％ while the average value was 10.52％. The soluble sugar content ranged from 2.40％ to 9.20％, and averaged at 6.03％. The content of titratable acid ranged from 0.048％ to 0.499％; and the average value was 0.158％. The sugar/acid ratio ranged from 12.23 to 148.79, averaged at 45.56. The total phenol content ranged from 0.085 mg/g to 0.319 mg/g with an average value of 0.180 mg/g. The browning degree ranged between 0.036 and 0.477; and the average value was 0.129. The pH value ranged from 3.54 to 5.58, and averaged at 4.61. Among the processed varieties, the varieties including Fengshui, Cuiguan, Xinshui, Eli NO.2, 10-1, were very suitable for juice processing due to their high juice yield, light browning degree, high soluble solids content, moderate sugar/acid ratio and good flavor.
pearphysical and chemical charactercharacter of juice processingevaluation
NETL
NSTL
万方数据
维普
