Table 1.
The effect of heating temperature and time on pH, Brix degree and pulp content of Actinidia arguta puree
| Temperature (°C) | Time (min) | pH | °Brix | Pulp content (%) |
| Control | 3.81±0.02a1) | 11.43±0.15a | 53.68±2.76a |
| 70 | 1 | 3.80±0.01ab | 11.23±0.21b | 54.20±3.81a |
| 3 | 3.80±0.01ab | 11.27±0.15b | 52.82±1.70ab |
| 5 | 3.80±0.01bc | 11.23±0.15b | 48.44±2.76c |
| 80 | 1 | 3.80±0.01bc | 11.20±0.20b | 49.82±0.80bc |
| 3 | 3.80±0.00bc | 11.23±0.15b | 46.27±2.97c |
| 5 | 3.79±0.01bc | 11.17±0.06b | 36.99±1.05d |
| 90 | 1 | 3.79±0.01bc | 11.23±0.15b | 49.14±1.51c |
| 3 | 3.79±0.01bc | 11.13±0.06b | 39.20±1.60d |
| 5 | 3.74±0.00d | 10.23±0.06c | 39.37±2.87d |
Means±SD (n=3) in a row followed by same letter are not significantly different by Duncan’s multiple range test (p<0.05).