Study on Lemon Juice on the Browning of Pear Juice(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: ZHOU Hui-ling; BAI Guang-ling; ZHANG Huan; ZHANG Wen; CAI Xue-yan; WANG Yan-yi; College of Horticulture，Northwest Agricultural and Forestry University，Yangling，Shaanxi 712100

Abstract:: By single factor experiment design，the inhibit effect of different added amounts，added time，temperature and pH on the browning of pear juice were studied，as well，the combination of lemon juice and sodium sulfite,oxalic acid and EDTA were studied by factors level orthogonal experimental design L₉ (3⁴).The results showed that lemon juice had certain effect to inhibit pear juice browning，with the concentration of 4.5% when added to the squeezing process and the pH 4 had the best inhibition browning effect.The temperature had no significant effect on inhibitory the role of pear juice browning.Orthogonal experiment results showed that 0.24% sodium sulfite，0.4% oxalic acid，0.05% EDTA and 3% lemon juice was the best combination of pear juice browning inhibitory effect.

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Last Update: 2014-08-23