COMMERCIAL PECTINASES and the YIELD and QUALITY of STANLEY PLUM JUICE

Five commercial pectinases were used to investigate efficacy for improvement of juice yield and quality from Stanley plums. Pectinases, to a varying degree, improved the yield, color-assayed as release of anthocyanins, and clarity of the juice. A significant increase in the effectiveness of pectinases was observed as the concentration was increased from 0.01 to 0.60% v/w. However, at concentrations > 0.20% they tended to impart a bitter flavor in the juice. Among five pectinases, Clarex L at 0.20% produced higher yield and a sediment-free clear juice.