A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing

Table 1

General properties and PME activities of mandarin juices.

	R	RP	F	FP	S	SP
Brix°	12.65 ± 0.13^c	12.47 ± 0.06^c	13.60 ± 0.26^a	13.50 ± 0.25^a	13.03 ± 0.12^b	12.52 ± 0.03^c
Total dry matter (%)	12.95 ± 0.37^b	13.25 ± 0.06^b	13.86 ± 0.28^a	14.16 ± 0.01^a	13.08 ± 0.15^b	12.97 ± 0.01^b
pH	3.19 ± 0.01^bc	3.22 ± 0.05^b	3.17 ± 0.01^c	3.27 ± 0.01^a	3.12 ± 0.01^d	3.18 ± 0.01^c
Total acidity (g/100 mL)	1.04 ± 0.01^de	1.02 ± 0.01^e	1.11 ± 0.02^c	1.07 ± 0.01^cd	1.53 ± 0.04^a	1.46 ± 0.03^b
PME activity (%)	100^a	5.59 ± 0.28^c	100^a	13.87 ± 0.69^b	100^a	14.26 ± 0.60^b
Yield (%)	36.67 ± 0.25^b	—	43.48 ± 0.29^a	—	35.75 ± 0.14^b	—

Superscript lowercase letter show the significant differences with each row (). ± standard deviation.
R and RP: fresh and pasteurized juice of Robinson; respectively. F and FP: fresh and pasteurized juice of Fremont; respectively. S and SP: fresh and pasteurized juice of Satsuma; respectively.