Enzymatic Browning Inhibition Methods of Apple Juice
In this study,selenium-rich apples in Hunchun City,Yanbian Korean Autonomous Prefecture were used as raw materials to study the inhibitory effects of water bath treatment,ascorbic acid treatment and sodium thiosulfate treatment on the enzymatic browning of apple juice.The inhibition ability of enzymatic browning of apple juice was comprehensively evaluated by measuring the color,browning rate,polyphenol oxidase activity and total phenol content of apple juice.The results showed that apple juice containing 0.5％ascorbic acid performed best in various indicators.There was no significant difference between apple juice with 0.075％ascorbic acid and 0.5％ascorbic acid,and from an economic point of view,apple juice with 0.075％ascorbic acid had the best inhibitory effect on enzymatic browning.This study provided a reference for improving the production and sales of apple juice,reducing economic losses,and promoting the development of apple juice industry.At the same time,it also made up for the lack of research on the analysis of different inhibition methods on the enzymatic browning of apple juice,and the comprehensive utilization level of apple juice was effectively improved,which improved the economic benefits of apple.
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