Elma Suyunda Esmerleşme Düzeyi ile Doğal Etkenler Arasındaki İlişki

Abstract

Amasya, Golden ve Starking varyetelerinden haz ı rlanan elma sular ı nda belirlenen esmerle şme derecesi 440 nm deki absorbans s ı ras ı yla 0.548 -0.771 ortalama 0.435 , 0.170-0.427 ortalama 0.306 ve 0.219-0.461 ortalama 0.346 aras ı nda değ işmektedir. Esmerleşme derecesinde çeşide ve y ı la bağl ı farklar önemli iken yöreye ba ğ l ı farklar önemsizdir. Polifenol miktar ı ile esmerleşme derecesi aras ı nda doğrusal bir ilişki vard ı r.

Keywords

• Elma
• elma suyu
• esmerle ş me indeksi
• polifenol

Relationship Between Browning Level of Apple Juice and Natural Factors

Abstract

The ranges of browning levels absorbance at 440 nm found for apple juices produced from Amasya, Golden and Starking varieties, respectively, were as follows: 0.548-0.771 average 0.435 , 0.170-0.427 average 0.306 and 0.219-0.461 average 0.346 . Cultivar and crop years significantly affected the browning levels of apple juices, while growing region did not have a significant effect. There has been a linear correlation between total polyphenol contents and browning levesl of apple juice.

Keywords

• Apple
• apple juice
• browning index
• polyphenol

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