Table 6.
Comparison of brown color, turbidity and hunter's color value of spoiled or iental melon juice by different enzyme treatment temperatures

Sample1)		Enzyme treatment times (°C)
		Parameter		30	60	90	120
Browncolor		0.40±0.0242)	0.19±0.001	0.19±0.007	0.23±0.005
Turbidity		0.12±0.010	0.03±0.002	0.03±0.004	0.02±0.003
Hunter's	L	82.18±0.59	83.86±0.35	94.68±0.38	95.71±0.20
color	a	-0.81±0.08	-1.71±0.01	-1.99±0.02	-3.21±0.02
value	b	14.11±0.1	8.69±0.01	8.94±0.13	12.72±0.05

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