The effect of pulp holding time and pectolytic enzyme treatment on the acid content in apple juice
1993
Poll, L.
It is shown that malic acid was enzymatically reduced during the period from pulp production until pressing of the juice (pulp holding time). After 8 and 24 h pulp holding time the malate content was reduced by 50% (70% of the original content). Corresponding figures for titratable acid were 62% and 81%. Pectolytic enzyme treatment resulted in higher malate and titratable acid content than the control due to pectin esterase activity of the added enzymes and probably due to better extraction of the malate from the pulp.
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