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Determination of convenient Moro blood orange for juice production and the effect of light, storage temperature and pH on the anthocyanin stability of the product  [2010]

Haluk TOKGÖZ Muharrem GÖLÜKÇÜ Ramazan TOKER Batı Akdeniz Tarımsal Araştırma Enstitüsü [Corporate Author]

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Аннотация
The Moro blood oranges, used as material in this research, has the highest production rate among the blood orange varieties both in our country and in the world. This fruit is not suitable for processing because of its low shelf stability. It has been observed that storage temperature, pH adjustment and storage time have important effects on the total phenolic and anthocyanin contents of the samples analyzed in the research. While average total phenolic content was 1197 mg L-1 at the beginning of the storage period, it was decreased to 861 mg L-1 after 4 months storage at the room temperature and 841 mg L-1 after 10 months storage at the 6°C. Similarly average total anthocyanin content was 164.63 mg L-1 at the beginning of the storage period, it was decreased to 30.97 mg L-1 after 4 months storage at the room temperature and 37.21 mg L-1 after 10 months storage at the 6°C. e ortalama 37.21 mg L-1 değerine düşmüştür
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Другие темы

  • Kan portakalı suyu
  • Toplam fenolik madde
  • Antosiyanin

Журнал

Derim

ISSN : 2149-2182

Other information

Язык : tur

Тип : Journal Article

In AGRIS since : 2015

Volume : 27

Issue : 2

Start Page : 34

End Page : 44

Издатель : Batı Akdeniz Tarımsal Araştırma Enstitüsü

All titles :

" Moro kan portakalının meyve suyuna işlemeye uygunluğunun tespiti ve antosiyanin stabilitesi üzerine ışık, sıcaklık ve pH’nın etkisi "

" Determination of convenient Moro blood orange for juice production and the effect of light, storage temperature and pH on the anthocyanin stability of the product "