Table 1.
Physicochemical properties of spoiled or iental melon juice by different enzyme treatment conditions

Sample	Sugar Contents (°Brix)	Total Acidity (%)	pH	Brown color	Turbidity	Hunter's color value
						L	a	b
						Control1)	11.00±0.002)	0.32±0.09	5.39±0.03	0.69±0.006	0.22±0.003	69.27±0.21	0.75±0.03	18.15±0.00
PE(I)	11.00±0.00	0.24±0.00	5.35±0.01	0.22±0.002	0.04±0.001	92.32±0.08	-1.45±0.40	9.54±0.04
PE(II)	10.95±0.07	0.26±0.00	5.31±0.01	0.21±0.001	0.05±0.000	92.44±0.01	-1.80±0.01	9.28±0.03
PE(III)	10.90±0.00	0.24±0.03	5.30±0.00	0.24±0.000	0.06±0.000	90.56±0.13	-1.71±0.00	9.75±0.03
CE(I)	10.95±0.07	0.27±0.00	5.33±0.00	0.18±0.003	0.02±0.001	95.78±0.01	-2.39±0.01	8.77±0.02
CE(II)	11.00±0.00	0.25±0.01	5.33±0.00	0.24±0.001	0.06±0.000	91.10±0.01	-1.77±0.00	10.08±0.00
CE(III)	10.90±0.00	0.25±0.01	5.30±0.01	0.17±0.005	0.02±0.001	95.92±0.34	-2.42±0.01	8.66±0.13
PECE(I)	10.90±0.14	0.27±0.01	5.32±0.01	0.16±0.004	0.01±0.001	97.00±0.07	-2.37±0.01	8.09±0.04
PECE(II)	10.85±0.07	0.33±0.06	5.30±0.01	0.18±0.001	0.03±0.001	95.05±0.01	-2.34±0.01	8.46±0.01
PECE(III)	10.90±0.00	0.25±0.01	5.29±0.01	0.23±0.000	0.05±0.001	91.19±0.05	-1.69±0.00	9.59±0.03

Control, none enzyme treatment ; PE(I), pectinase 0.01% (v/v) ; PE(II), pectinase 0.02% (v/v) ; PE(III), pectinase 0.03% (v/v) ; CE(I), cellulase 0.01% (v/v) ; CE(II), cellulase 0.02% (v/v) ; CE(III), cellulase 0.03% (v/v) ; PECE(I), mixing enzyme (pectinase : cellulase = 1 : 1) 0.01% (v/v) ; PECE(II), mixing enzyme (pectinase : cellulase = 1 : 1) 0.02% (v/v) ; PECE(III), mixing enzyme (pectinase : cellulase = 1 : 1) 0.03% (v/v).
Values are mean±SD (n=3).