2011•Science and Technology of Food IndustryRequires access
Study on stability of jams of seven kinds of pear hybrid progeny during storage
Dong Li-jun, Ran Wang, Hong‐Yi Dai, Zhen Tian-yuan, Chengrong Wang
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Abstract
The stability of jams of seven kinds of pear hybrid progeny during storage were studied,including the browning degree,the soluble solid contents,pH,the titratable acid,the soluble protein contents and the 5-HMF contents.The results showed that degree of browning and 5-HMF content increased gradually,pH value and titratable acid changed insignificantly,soluble solid content and soluble protein decreased as storage time extended.The stability of jams of seven kinds of pear hybrid progeny during storage were more than Yali pear,and more suitable for the processing of jam.