Studies on the Color Stability of Apple-roxburgh Rose Cloudy Juice During Storage
120 day storage experiment at 4 °C, 25 V and 35 C of apple-roxburgh rose cloudy juice was conduct-ted. The content of polyphenols, ascorbic acid, and the colour were assessed by analysis techniques. During the storage period of juice, the L* value decreased and the a*value increased with prolonge -d storage time and increased temperature. The colour change of the juice was acute during the initial 15 day storage period and then remained constant. The degree of color changing as well as the loss of tannin and ascorbic acid in the juice increased as the storage time prolonged and temperatures increased . The colour change (AE) of juice during the storage was caused mainly by the oxidation and polymerization of polyphenols but not by the degradation of ascorbic acid (R2 for AE and total phenolic compounds loss was 0.711, and for A E and TVC loss was 0.007 respectively) and could be avoided by storing juice at a lower temperature. The addition ofroxburgh rose to apple juice could inhibit the oxidation and polymerization of phenolic compounds
apple-roxburgh rose cloudy juice color color stabilization polyphenols ascorbic acid
Jiang Chun-peng Diao Hua-juan
School of Food and Biological Engineering, Zhengzhou University of Light Industry
国际会议
The 2nd Conference on Key Technology of Horticulture(第二届园艺关键技术学术会议 CKTH 2010)
北京
英文
179-182
2010-07-17（万方平台首次上网日期，不代表论文的发表时间）