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