Abstract:

The study were carried on shape, color, size, water content, juice yield and seed-producing percentage of sea buckthorn and its main nutritional compositions, such as fat, total flavonoids, total acidity etc. The results showed that the juice yield is 81.9% to 83.2% and there is no significant difference among large, medium and small sizes of sea buckthorn. While the content of fruit oil is 5.09% to 6.02%, the content of seed oil is 12.34% to 13.57%, the total acidity is 2.76% to 2.85% and the total flavonoid content is 11.19 to 14.91 mg/g, and significant differences are observed among fruit sizes.

Key words: seabuckthorn, processing performance, nutritional component