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Volume 20 Issue 1
Apr.  2012
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ZHENG Bao-dong, MENG Peng, ZHENG Jin-gui. Processing juice quality characters of different Prunus mume varieties[J]. Fujian Journal of Agricultural Sciences, 2005, 20(1): 61-64.
Citation: ZHENG Bao-dong, MENG Peng, ZHENG Jin-gui. Processing juice quality characters of different Prunus mume varieties[J]. Fujian Journal of Agricultural Sciences, 2005, 20(1): 61-64.
shu

Processing juice quality characters of different Prunus mume varieties

  • 1.

    Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;

  • 2.

    Institute of Agricultural Product Quality, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

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  • Received Date: October 08, 2004
    Graphical Abstract
    • Abstract
  • The main processing juice quality characters of 7 different Prunus mume 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 mume juice during processing. There were much high esterified pectin in the fruit, which caused cloudy and sediment of Prunus mume juice.
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    • References (3)
  • 石碧,狄莹.植物多酚[M].北京:科学出版社,2000.19-20.
    张志良.植物生理学实验指导[M].北京:高等教育出版社,1990.
    王璋食品酶学[M].北京:中国轻工业出版社,2002.168-169.
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