Journals / Tarım Bilimleri Dergisi / 2001 / Cilt: 07 - Sayı: 04
Relationship Between Browning Level of Apple Juice and Natural Factors
- Journal
- Tarım Bilimleri Dergisi
- Pages
- 102–105
- DOI
- —
Abstract
The ranges of browning levels absorbance at 440 nm found for apple juices produced from Amasya, Golden and Starking varieties, respectively, were as follows: 0.548-0.771 average 0.435 , 0.170-0.427 average 0.306 and 0.219-0.461 average 0.346 . Cultivar and crop years significantly affected the browning levels of apple juices, while growing region did not have a significant effect. There has been a linear correlation between total polyphenol contents and browning levesl of apple juice.
Özet
Amasya, Golden ve Starking varyetelerinden haz ı rlanan elma sular ı nda belirlenen esmerle şme derecesi 440 nm deki absorbans s ı ras ı yla 0.548 -0.771 ortalama 0.435 , 0.170-0.427 ortalama 0.306 ve 0.219-0.461 ortalama 0.346 aras ı nda değ işmektedir. Esmerleşme derecesinde çeşide ve y ı la bağl ı farklar önemli iken yöreye ba ğ l ı farklar önemsizdir. Polifenol miktar ı ile esmerleşme derecesi aras ı nda doğrusal bir ilişki vard ı r.