ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Reported for the first time are analyses of materials identified with and contributing to the cloud of orange juice. Hexane-soluble materials provided up to one-fourth of the cloud-producing components. In contrast to the composition of structural components of the fruit, cloud components insoluble in alcohol, acetone, and hexane were shown to be rich in nitrogen (ca. 7%), pectins (ca. 80%), and phosphorus (ca. 1.5% as the pentoxide) and to be very low in cellulosic components (ca. 2–5%). This is evidence that cloud originates in the juice cells rather than from mechanical disintegration of structural tissue. No appreciable difference in cloud composition was observed between fruit varieties or between freeze-damaged and normal fruit.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1965.tb01850.x
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