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