Table 4.
Comparison of brown color, turbidity and hunter's color value of spoiled or iental melon juice by different enzyme treatment times

Sample1)		Enzyme treatment times (min)
		Parameter		30	60	90	120
Brown color		0.18±0.0022)	0.15±0.003	0.22±0.005	0.29±0.004
Turbidity		0.03±0.001	0.01±0.001	0.03±0.001	0.05±0.001
Hunter's	L	94.49±0.09	97.25±0.37	94.89±0.17	91.45±0.11
color	a	-1.80±0.01	-2.23±0.05	-2.73±0.01	-2.67±0.01
value	b	8.59±0.02	8.00±0.02	10.77±0.04	13.15±0.01

Each sample was treated 0.01% (v/v) of mixing enzyme under 60°C.
Values are mean±SD (n=3).