Scholarly record
THE INFLUENCE OF APPLE VARIETIES AND THE ENZYMES ROHAPECT PTE-100 AND PECTINASE ON THE OBTAINING OF APPLE JUICES
Abstract
This thesis studies the impact of the addition of two types of enzymes: Rohapect PTE-100 and Pectinase to 6 varieties of apple, grown in the Valea Dambovi?ei area in order to improve the quality of apple juice. The 6 apple varieties used are: Sirus, Florina, Red Topaz, Golden, Starkrimson and Rozela. Thanks to the new varieties planted, and the use of modern technology, the production of apples has increased, and the apples are used fresh or processed in the form of natural juice as such or mixed with other fruits. The orchard area under analysis has 12,500 m2, of which 8,500 m2 are planted with 900 apple trees in an intensive system and 4,000 m2 with 1,200 apple trees in a super-intensive system. Physic-chemical and sensory analyzes were applied to each apple variety to identify their quality. The quality parameters such as vitamin C, acidity, anthocyanin content, enzyme activity, pH, and turbidity, were compared for the apple juices obtained with the addition of Rohapect PTE-100 enzyme, Rohapect PTE-100, and Pectinase enzymes and without enzymes. This research provides the possibility of choosing suitable apple varieties and a database on the addition of Rohapect PTE-100 and Rohapect PTE-100 with Pectinase to the production of apple juices. Enzymes increase the juice yield when pressed, improve the clarification of clear juices and the stability of juices with pulp, and favor the extraction of color pigments and aromas. They help to reduce the amount of insoluble pectin, but enzyme concoctions are sensitive to variations in pH and temperature. Under these conditions, the yield of polyphenols increases in the obtained juices. Polyphenols have an antioxidant, anti-inflammatory, antibacterial, anti-tumor, and anti-atherogenic role. Following the research, a higher yield resulted for the juice obtained with the addition of enzymes. The highest amount of vitamin C was identified in the juice obtained from the Starkrimson apples variety with the addition of Rohapect PTE-100 and Pectinase. A high turbidity was observed in the Rozela variety, but with the addition of Rohapect PTE-100 and Pectinase it decreased.
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References6
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