研究苹果品种华脆果实原汁(4℃贮藏6个月)、浓缩汁(25℃贮藏2个月)在贮藏过程中透光率、吸光值、黄色色差值、总色差值及其变化,对原汁和浓缩汁的贮藏稳定性进行了评价。结果表明,华脆果实原汁、浓缩汁的初始指标表现优异,比较适合制汁;华脆原汁的贮藏稳定性较好,但浓缩汁的贮藏稳定性较差。 The changes of light transmittance, absorbance value, yellow color difference, total color difference and their changes during the storage of apple variety crispiness fruit juice (stored at 4 ℃ for 6 months) and concentrated juice (stored at 25 ℃ for 2 months) , The storage stability of juice and concentrate was evaluated. The results showed that the initial indicators of the juice of Chinese crisp fruit juice and concentrate juice were excellent and suitable for making juice. The storage stability of the Chinese crisp juice was good, but the storage stability of the concentrated juice was poor.