摘要：In this research, the goldenberry fruit (Physalis peruviana L.), which was grown conventionally in Antalya, was selected as the research material and used in the production of fruit juice. In the study, the goldenberry juice was separated into four groups (control, 0.1%, 0.2%, and 0.3%) and three of them were depectinized by being treated with pectolytic enzyme at different rates. The effect of mash enzymation on the goldenberry juice yield and on physicochemical composition was examined. In addition, the general composition characteristics of the goldenberry (pH, acidity, brix, ascorbic acid content, total carotenoids, total phenolic, and antioxidant activity values) were determined. The results showed that the enzyme applications were effective in increasing the juice yield. The yield was 76% in the control sample (K), while the juice yield ratios of enzyme treated samples were 83% (E2), 81% (E1), and 79% (E3), respectively. Other important changes were observed in the ascorbic acid value, and it was determined that the enzyme application changed the ascorbic acid value significantly (P<0.05). Besides this, it was observed that as the enzyme dosage increased, the ascorbic acid and carotenoid loss also increased. However, no difference was observed in antioxidant activity value and in the total phenolic amounts of the samples with enzyme application (P>0.05).
关键词：Goldenberry; depectinization; fruit juice; juice yield
