Table 1 Extraction efficiency rate (%), acidity (pH) and sugar contents (°Brix) of blueberry were summarized based on different enzymes and its ratio

	Enzyme ratio (%)1)	Extraction rate (%)	°Brix	pH
Control	0.00	85.02±0.02ⁱ2)	1.13±0.06^bc	3.27±0.01^a
pectinase	0.05	87.06±0.06^cd	1.17±0.06^abc	3.24±0.01^b
	0.10	87.93±0.12^ab	1.10±0.00^c	3.28±0.01^a
	0.15	87.49±0.10^bc	1.17±0.06^abc	3.22±0.01^cd
	0.20	87.81±0.10^ab	1.13±0.06^bc	3.20±0.01^efg
cellulase	0.05	85.94±0.16^gh	1.20±0.00^ab	3.22±0.01^cd
	0.10	86.18±0.18^fg	1.20±0.00^ab	3.23±0.00^bc
	0.15	85.72±0.38^h	1.23±0.06^a	3.22±0.01^cde
	0.20	86.55±0.51^ef	1.20±0.00^ab	3.22±0.01^cd
cellulase: pectinase (1:1)	0.05	86.84±0.31^de	1.10±0.00^c	3.24±0.01^b
	0.10	87.77±0.30^ab	1.17±0.06^abc	3.21±0.01^def
	0.15	87.25±0.31^cd	1.20±0.00^ab	3.19±0.01^g
	0.20	88.14±0.32^a	1.23±0.06^a	3.20±0.01^fg

Enzyme ratio (%) represents 67.5 U for 0.05%, 270 U for 0.10%, 607.5 U for 0.15%, 1,080 U for 0.20% in pectinase, while 60 U for 0.05%, 240 U for 0.10%, 540 U for 0.15%, 960 U for 0.20% in cellulase. 63.75 U for 0.05%, 255 U for 0.10%, 573.75 U for 0.15%, 1,020 U for 0.20% in cellulase:pectinase (1:1). Each treatment was incubated with enzymes for 3 h at 45°C.
Values represent the mean±SD (n=3) and different letters indicate significant differences (p<0.05).