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Abstract
In this study, the consequences of enzyme pectinase and four different clarification techniques (sedimentation, filtration, pectinase and filtration, Kaolin and pectinase) were studied on the physicochemical properties of peach juice. The enzymatic treatment significantly increase the yield of juice reduce its turbidity. The results showed that there was significant decrease in TSS and acidity with enzymatic treatment and storage as well whereas in case of ascorbic acid with enzyme treatment the ascorbic acid content increased and decrease with storage. In case of sugars (Reducing, Non-reducing and total sugars), it increased with both enzyme treatment and storage. Among the clarification techniques, TSS (6.83°B) was observed highest in sedimentation and without enzyme treatment but filtration with enzyme treatment was found to best in case of sugars (Reducing (4.39%), Non-reducing