ScholarLens Back to search
2011•Science and Technology of Food IndustryRequires access

Study on the characteristics of juice-making of three pears hybrid progeny

Chengrong Wang

Open publisher page 0 citations

Abstract

The characteristics of the pear juice from three pears hybrid progeny and the quality indexes of pears juice during processing and storing were studied. The results showed that the color and the appearance were different. The tendency of L* value increased in course of processing and the content of soluble solid declined. During 35d storage time of pear juice concentrate at 4℃,the tendency of A440 increased,pH value dropped. The changes of reduced sugar contents were unobvious. The contents of 5-HMF gradually risen.

About this research paper

What this paper is about

The characteristics of the pear juice from three pears hybrid progeny and the quality indexes of pears juice during processing and storing were studied. The results showed that the color and the appearance were different. The tendency of L* value increased in course of processing and the content of soluble solid declined. During 35d storage time of pear juice concentrate at 4℃,the tendency of A440 increased,pH value dropped. The changes of reduced sugar contents were unobvious. The contents of 5-HMF gradually risen.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The characteristics of the pear juice from three pears hybrid progeny and the quality indexes of pears juice during processing and storing were studied. The results showed that the color and the appearance were different. The tendency of L* value increased in course of processing and the content of soluble solid declined. During 35d storage time of pear juice concentrate at 4℃,the tendency of A440 increased,pH value dropped. The changes of reduced sugar contents were unobvious. The contents of 5-HMF gradually risen.

Key concepts: PEAR, Food science, Sugar, Chemistry, Fruit juice, Horticulture, Biology

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Study on the characteristics of juice-making of three pears hybrid progeny — Research Paper | ScholarLens