Abstract
Fourteen cultivars of bayberry fruits were collected and used to investigate the juice processing characteristics. Results showed that bayberry juices produced from different cultivars were different in juice yield, sugar–acid ratio, phenolic compounds, and sensory quality. The highest juice yield of 84% was obtained from Zaose cultivar, and the highest total phenolic contents were observed in Lizhi juice (2243 mg/L), while Baiyangmei and Shuijing juices showed the lowest phenolic contents. Correlation analysis indicated that the sugar–acid ratio and total sugar were positively correlated with sensory preference, while titratable acidity showed a negative correlation (p < 0.05). Combined with the processing characteristics and sensory preference, Wandao and Biqi were the optimal cultivars for juice processing. The research on the processing characteristics and sensory evaluation of 14 bayberry cultivars could have provided useful information on selecting suitable bayberry cultivars for juice processing.
Highlights
As one of the most economically important plants in Myricaceae family, Chinese bayberry (Myrica rubra Sieb. et Zucc.) has been cultivated in southern China for more than 2,000 years (Zhang et al, 2015) and the bayberry fruit is quite popular due to its attractive color and delicious taste (Cheng et al, 2015)
To the best of our knowledge, few works have been reported on the processing characteristics and sensory preference of bayberry juices produced from different cultivars, which could be very important attributes for the bayberry juice industry
The juices produced from Dingao, Lizhi, and Baiyangmei had the lowest sensory preference score, which might partially due to their lower contents of total sugar and sugar–acid ratio
Summary
As one of the most economically important plants in Myricaceae family, Chinese bayberry (Myrica rubra Sieb. et Zucc.) has been cultivated in southern China for more than 2,000 years (Zhang et al, 2015) and the bayberry fruit is quite popular due to its attractive color (purple, red, pink, or white) and delicious taste (e.g., sweet– sour taste and pleasant aroma) (Cheng et al, 2015). To the best of our knowledge, few works have been reported on the processing characteristics (e.g., juice yield, sugar–acid ratio) and sensory preference of bayberry juices produced from different cultivars, which could be very important attributes for the bayberry juice industry. Fourteen cultivars of bayberry fruits that are most commonly consumed in China were selected and used to produce bayberry juice Their processing characteristics such as juice yield, sugar contents, and sugar–acid ratio were analyzed, and their phenolic contents and sensory preferences were studied. A correlation analysis of some physicochemical indexes of bayberry juice and its sensory preferences were analyzed These results may have provided some important information for food industry to select suitable bayberry fruits for juice processing
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