Evaluation on Different Carrot Varieties for Juice Processing by Grey Correlative Degree Analysis

Abstract

Abstract: The processing characteristics of nine different carrot varieties were comprehensively evaluated by using the grey correlative degree analysis to analyze carotenoids content, total soluble solid(TSS), juicing rate and yields. The results showed that the correlative degree of H4 is closest to the ideal variety among the experimental materials to show the good potential for processing the carrot juice with the best processing characteristics such as high yield, juicing rate, TSS, and carotenoids content. Among the commercial varieties, Juhong No.1 is the best variety for processing juice, while the others are ranked in the order: Chaoji Wucun, Heitian Wucun, Juhong No.2, Hongxin Dagen and Chanteney in turn.

Key words: carrot, juice, processing characteristics, grey correlative degree

ZHANG Xue-Jie. Evaluation on Different Carrot Varieties for Juice Processing by Grey Correlative Degree Analysis[J]. FOOD SCIENCE, 2007, 28(7): 54-56 https://doi.org/

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Evaluation on Different Carrot Varieties for Juice Processing by Grey Correlative Degree Analysis

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