The Effect of Storage Conditions on the Quality of Raw Juice of Rosa roxbunghii
Fresh Rosa roxbunghii picking period is short and seasonal,the raw juice extraction of Rosa roxbunghii is an important preservation method,increasingly popular with consumers.In this experiment,the content of vitamin C,total acid and sensory analysis of the raw juice of Rosa roxbunghii were explored through non-specific and specified storage conditions(NSSC and SSC).The result showed that vitamin C content decreased with the increase of experimental time,and the rate of change in the SSC group was less than that in the NSSC group.The total acid increased with the increase of experimental time,and the magnitude of change in the SSC group was greater than that in the NSSC group.The sensory analysis showed that there was no significant sensory change in the SSC group,but in the NSSC group,deterioration began at 6 months.
raw juice of Rosa roxbunghiivitamin Ctotal acidsensory analysis
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