PLUM JUICE QUALITY AFFECTED BY ENZYME TREATMENT AND FINING

Juice from six plum (Prunus domestica L.) cultivars, Au Red, Abundance, Pobeda, Shire, Peach Plum and Early Golden, was extracted using 0.2% Clarex(R) L pectinase. The juice was processed as high temperature-short time (HTST)-unfined juice, fined juice or HTST-fined juice, and analyzed for yield, clarity, pectin content, soluble solids, pH, titratable acidity, color, sugars, total anthocyanins and total phenolics. Pectinase treatment resulted in 41-214% increase in juice yields, with highest increase for Au Red, Enzyme-extracted juice averaged 54% lower pectin than controls, and fining further reduced pectin. Enzyme treatment also improved juice soluble solids and color. A consumer type sensory panel indicated juice from Abundance, Pobeda and Peach Plum had best flavor and acceptability.