Table 5.
Comparison of sugar contents, total acidity and pH of spoiled or iental melon juice by different enzyme treatment temperatures
Sample
1)
Enzyme treatment times (°C)
Parameter
40
50
60
70
Sugar Contents (°Brix)
10.70±0.07
2)
10.83±0.04
10.80±0.14
10.70±0.21
Total Acidity (%)
0.37±0.02
0.29±0.00
0.29±0.01
0.32±0.00
pH
4.90±0.01
5.25±0.05
5.21±0.02
5.22±0.00
Each sample was treated 0.01% (v/v) of mixing enzyme under 60°C.
Values are mean±SD (n=3).