Study on the evaluation system of quality for juicing apples
2006
NIe Jiyun | Liu Fengzhi | Li Jing
chinois. 选择8项果实性状指标(可溶性糖、可滴定酸、维生素C、香气、风味、果肉质地、汁液和异味)组成制汁用苹果品质评价体系，其中，前5项为参考指标，后3项为必需指标，浓缩汁用苹果无维生素C和香气2项指标。8项指标分为营养品质指标(包括可溶性糖、可滴定酸和维生素C)、加工品质指标(包括果肉质地和汁液)及感官品质指标(包括异味、香气和风味)3类。制汁用苹果应果肉质地松脆或硬脆，汁液多，允许有不明显涩味。本研究结果为果农和苹果汁生产者选择适宜的苹果品种提供科学依据。
Afficher plus [+] Moins [-]anglais. It is suggested that the quality evaluation system for juicing apple cultivars should include 8 indexes, including soluble sugar, titratable acidity, vitamin C, aroma, flavor, flesh texture, juice, and peculiar smell. The former 5 are reference indexes, and the later 3 are essential indexes. Vitamin C and aroma are not suitable to be evaluated in apple cultivas for juice concentrate. All the indexes could divided into 3 groups: nutrition quality indexes (including soluble sugar, titratable acidity, and vitamin C), processing quality indexes (including flesh texture and juice), and aesthetic quality indexes (including peculiar smell, aroma, and flesh). For juicing apples the flesh texture must be crisp or firm to crisp; Juice must be much; inconspicuous astringency is permitted. Such the mentioned indexes could be used for choice of the right juicing apple cultivas for growers and processing factories.
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