Juices processing characteristics of Chinese bayberry from different cultivars
Web of Science
AuthorTian, J; Cao, Y; Chen, S; Fang, Z; Chen, J; Liu, D; Ye, X
Source TitleFood Science and Nutrition
University of Melbourne Author/sFang, Zhongxiang
AffiliationAgriculture and Food Systems
Document TypeJournal Article
CitationsTian, J., Cao, Y., Chen, S., Fang, Z., Chen, J., Liu, D. & Ye, X. (2019). Juices processing characteristics of Chinese bayberry from different cultivars. FOOD SCIENCE & NUTRITION, 7 (2), pp.404-411. https://doi.org/10.1002/fsn3.778.
Access StatusOpen Access
Fourteen cultivars of bayberry fruits were collected and used to investigate the juice processing characteristics. Results showed that bayberry juices produced from different cultivars were different in juice yield, sugar-acid ratio, phenolic compounds, and sensory quality. The highest juice yield of 84% was obtained from Zaose cultivar, and the highest total phenolic contents were observed in Lizhi juice (2243 mg/L), while Baiyangmei and Shuijing juices showed the lowest phenolic contents. Correlation analysis indicated that the sugar-acid ratio and total sugar were positively correlated with sensory preference, while titratable acidity showed a negative correlation (p < 0.05). Combined with the processing characteristics and sensory preference, Wandao and Biqi were the optimal cultivars for juice processing. The research on the processing characteristics and sensory evaluation of 14 bayberry cultivars could have provided useful information on selecting suitable bayberry cultivars for juice processing.
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