Journal article

Juices processing characteristics of Chinese bayberry from different cultivars

Jinhu Tian, Yanping Cao, Shiguo Chen, Zhongxiang Fang, Jianchu Chen, Donghong Liu, Xingqian Ye

FOOD SCIENCE & NUTRITION | WILEY | Published : 2019

Abstract

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 wit..

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University of Melbourne Researchers

Grants

Awarded by National Postdoctoral Program for Innovative Talents


Awarded by National Key Research and Development Program


Funding Acknowledgements

National Postdoctoral Program for Innovative Talents, Grant/Award Number: BX20180273; National Key Research and Development Program, Grant/Award Number: 2017YFD0400704 and 2016YFD0400805