Effects of color protection agent JPX on patulin degradation and color protection of apple juice

In order to investigate the application of color protection agent JPX in patulin degradation and color protection of apple juice, the influences of JPX dosage, temperature, and treating time on degradation ratio of patulin and color value of juice were researched. Results show that JPX reduces patulin by 70%～80% when 0.8 g/L JPX is added at squeezing stage and 1.6 g/L JPX at enzymatic treating stage. Juice color is well protected at the above optimal condition.