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

Table 2

Color properties and HMF concentration of mandarin juices.

	R	RP	F	FP	S	SP
	30.43 ± 1.48^b	33.08 ± 0.25^a	28.43 ± 0.47^c	31.59 ± 0.22^b	31.48 ± 0.34^b	33.46 ± 0.17^a
	−1.73 ± 0.33^e	−1.11 ± 0.09^d	−0.54 ± 0.09^c	−1.02 ± 0.04^d	3.59 ± 0.28^b	4.83 ± 0.11^a
	16.65 ± 1.14^bc	16.80 ± 0.22^bc	16.17 ± 0.77^c	17.45 ± 0.21^b	18.92 ± 0.24^a	19.81 ± 0.21^a
Hue*	96.00 ± 1.57^a	93.79 ± 0.27^b	91.94 ± 0.39^c	93.34 ± 0.10^b	79.26 ± 0.69^d	76.31 ± 0.39^e
	16.75 ± 1.10^cd	16.84 ± 0.22^cd	16.18 ± 0.77^d	17.48 ± 0.21^c	19.26 ± 0.28^b	20.39 ± 0.19^a
	2.84 ± 1.31^a		3.53 ± 0.20^a		2.50 ± 0.29^a
Browning index (abs)**	0.16 ± 0.00^bc	0.14 ± 0.01^c	0.16 ± 0.01^bc	0.14 ± 0.03^c	0.22 ± 0.00^a	0.18 ± 0.01^b
HMF (ppb)	n.d.	7.13 ± 0.27^b	n.d.	4.62 ± 0.84^c	n.d.	10.69 ± 0.46^a

*Superscript lowercase letter show the significant differences with each row (). ± standard deviation. **Absorbance.
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.