Articles
Selection of Chinese jujube cultivars for juice processing based on theory of satisfaction and multidimensional matrix
Article number
1116_10
Pages
61 – 64
Language
English
Abstract
Quality parameters including fruit mass, moisture, titratable acid, soluble sugar and vitamin C were measured in 48 Chinese jujube cultivars for juice processing.
Five nutritional compounds showed significant variation ranging from 3.93 to 15.98 g for fruit mass, 60.49-76.97% for moisture, 0.20-0.57% for titratable acid, 5.31-37.16% for soluble sugar, 132.97-357.99 mg 100 g-1 for vitamin C based on fresh weight, depending on the cultivars.
Data from these five indices from all tested cultivars were analyzed using a Rationalization-Satisfaction Index.
Base on the result, ‘Sanlengzao’, ‘Jinzao’, ‘Changjixin195’, ‘Guangyangdazao’ and ‘Wuhe79’ were selected for juice processing.
Five nutritional compounds showed significant variation ranging from 3.93 to 15.98 g for fruit mass, 60.49-76.97% for moisture, 0.20-0.57% for titratable acid, 5.31-37.16% for soluble sugar, 132.97-357.99 mg 100 g-1 for vitamin C based on fresh weight, depending on the cultivars.
Data from these five indices from all tested cultivars were analyzed using a Rationalization-Satisfaction Index.
Base on the result, ‘Sanlengzao’, ‘Jinzao’, ‘Changjixin195’, ‘Guangyangdazao’ and ‘Wuhe79’ were selected for juice processing.
Authors
Z.H. Zhao, S.J. Li, J. Zhao, L. Dai, P. Liu, M.J. Liu
Keywords
Chinese jujube, juice, cultivar selection
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