Juices processing characteristics of Chinese bayberry from different cultivars.

ABSTRACT: Fourteen cultivars of bayberry fruits were collected and used to investigate the juice processing characteristics. Results showed that bayberry juices produced from different cultivars were different in juice yield, sugar-acid ratio, phenolic compounds, and sensory quality. The highest juice yield of 84% was obtained from Zaose cultivar, and the highest total phenolic contents were observed in Lizhi juice (2243 mg/L), while Baiyangmei and Shuijing juices showed the lowest phenolic contents. Correlation analysis indicated that the sugar-acid ratio and total sugar were positively correlated with sensory preference, while titratable acidity showed a negative correlation (p < 0.05). Combined with the processing characteristics and sensory preference, Wandao and Biqi were the opti

SUBMITTER: Tian J 

PROVIDER: S-EPMC6392854 | biostudies-literature | 2019 Feb

REPOSITORIES: biostudies-literature