The Effects of Processing and Preservation on the Sensory Qualities of Prickly Pear Juice
Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment, refrigeration, and freezing and thawing. Prickly pear pulp and juice had unique properties (low pH 3.88, soluble solids 3.68 oBrix and high titratable acidity 0.47). Sensory profiling and descriptive analyses revealed that non-treated juice had a bitter taste with high astringency whereas treated prickly pear was significantly sweeter. All treated juices had a good sensory acceptance with values approximating or exceeding 7. Regression analysis of the consumer sensory attributes for non-treated prickly pear juice indicated an overwhelming rejection, while treated prickly pear juice received overall acceptability. Thus, educed favourable sensory responses and may have positive implications for consumer acceptability.
[1] C. Saenz, Cactus Pear Juices, Paris: Annals of the 22nd IFU Symposium
Paris. 2001.
[2] A. Frati, Medical Implication of Prickly Pear Cactus, Annals of the 22nd
IFU Symposium Paris, Paris. 1989.
[3] P. Nobel, C. Russel, P. Felker, J. Medina and E. Acuna, Nutrient
Relations and Productivity of Prickly Pear Cacti, Agronomy Journal vol.
79, pp550-555. 1987.
[4] J. Kuti, Growth and Composition, Changes during the Development of
Prickly Pear. Journal of Horticultural Science vol. 67, pp861-868. 1992.
[5] G. Barbera, P. Inglese and E. Pimienta-Barrios, Agro Ecology
Cultivation and Uses of Cactus Pear, FAO Plant Production and
Protection Paper no 132, Rome: Food and Agriculture Organization of
the United Nations .1995.
[6] Y. Mizrahi, A. Nerd and P. Nobel Cacti as Crops, Horticultural Review
vol. 18, pp291-320. 1997.
[7] C. Saenz and E. Sepulveda, Physical and Sensory Characteristics of
Fruit Juice. Paris: Annals of the 22nd IFU Symposium Paris. 1999.
[8] C. Contarelli and G. Lanzarini, Biotechnology Applications in Beverage
Production. London: Elsevier. 1989.
[9] R. Correa-Neto and J. Flarida, Factors Que Influen Na Qualidade Do
Suco De Laranja. Ciencia e Technologia de Alamantos vol. 19, no. 1,
pp153-160. 1999.
[10] C.E. Sizer and V.M. Balasubramaniam, New intervention processes for
minimally processed juices, Food Technol vol. 53, no. 10, pp 64-
67.1999.
[11] H .Zhang, C.B. Streaker and H.W. Yeom, Design, construction and
evaluation of a sanitary pilot plant system pulsed electric field. In: A.J.
Welti-Chanes, G.V. Barbosa-Cánovas and J.M. Aguilera, Editors,
Engineering and Food for the 21st Century, Boca Raton, USA: CRC
Press, pp795-808. 2002.
[12] G.A. Evrendilek , and Q.H. Zhang,, Effects of pH, temperature, and
pre-pulsed electric field treatment on pulsed electric field and heat
inactivation of Escherichia coli O157:H7. Journal of Food Protection
vol. 66no. 5, pp755-759. 2003.
[13] M.O. Amiali, J. Ngadi, P. Smith and G.S.V. Raghavan, Synergistic
effect of temperature and pulsed electric field on inactivation of
Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk,
Journal of Food Engineering vol. 79, no. 2, pp689-694. 2007
[14] S. Toepfl, V. Heinz and D. Knorr, High intensity pulsed electric fields
applied for food preservation, Chem Eng Process vol. 46, no. 6, pp537-
546. 2007.
[15] M. Walkling-Ribeiro, F. Noci, D.A. Cronin, J.G. Lyng and D.J. Morgan,
Shelf life and sensory evaluation of orange juice after exposure to
thermosonication and pulsed electric fields, Food and Bioproducts
processing, pp102-107. 2009.
[16] A. Baumann, S.E. Martin, and H. Feng, Power ultrasound treatment of
Listeria monocytogenes in apple cider, Journal Food Prot vol. 68, no.
11,pp 2333-2340. 2005.
[17] A. L├│pez-Malo, E. Palou, M. Jiménez-Fern├índez, S.M. Alzamora. and
S. Guerrero, Multifactorial fungal inactivation combining
thermosonication and antimicrobials, Journal Food Eng vol. 67 no. 1- 2,
pp 87-93. 2005.
[18] E. Ugarte-Romero, H. Feng and S.E. Martin, Inactivation of Shigella
boydii 18IDPH and Listeria monocytogenes Scott A with power
ultrasound at different acoustic energy densities and temperatures,
Journal of Food Sci vol. 72, no. 4, pp103-107. 2007.
[19] P.M. Álvarez, , R. Virto and S.Condón, Inactivation of Salmonella
senftenberg 775W by ultrasonic waves under pressure at different water
activities, Int Journal Food Microbiol vol. 108, no. 2, pp216-225. 2006.
[20] A. Vercet, J. Burgos and P. Lopez-Buesa, Manothermosonication of
heat-resistant lipase and protease from Pseudomonas fluorescens: effect
of pH and sonication parameters, Journal of Dairy Res vol 69, no. 2, pp
243-254. 2002.
[21] P. Piyasena, E. Mohareb and R.C. McKellar, Inactivation of microbes
using ultrasound: a review, Int Journal of Food Microbiology vol. 87,
no. 3, pp207-216.2003.
[22] L. Leistner, Basic aspects of food preservation by hurdle technology,
Int J Food Microbiol vol. 55, no.1-3, pp 181-186. 2000.
[23] A.M. Hodgins, G.S. Mittal and M.W. Griffiths, Pasteurization of fresh
orange juice using low-energy pulsed electrical field, Journal of Food
Science vol. 67 no. 6, pp 2294-2299.2002.
[24] A.I.V. Ross, M.W. Griffiths, G.S. Mittal and H.C. Deeth, Combining
nonthermal technologies to control foodborne microorganisms, Int J
Food Microbiol vol. 89, no. 2-3,pp125-138. 2003.
[25] S.Q. Li, Q.H. Zhang, Z.T. Jin, E.J. Turek and M.H. Lau, Elimination of
Lactobacillus plantarum and achievement of shelf stable model salad
dressing by pilot scale pulsed electric fields combined with mild heat,
Innovative Food Science and Emerging Technologies vol. 6, no.
2,pp125-133. 2005.
[26] A. Rivas, D. Rodrigo, A. Martinez, G.V. Barbosa-Cánovas and M.
Rodrigo, Effect of PEF and heat pasteurization on the physical-chemical
characteristics of blended orange and carrot juice, LWT - Food Science
and Technology vol. 39, no.10,pp 1163-1170. 2006.
[27] E. Huang, G.S. Mittal and M.W. Griffiths, Inactivation of Salmonella
enteritidis in liquid whole egg using combination treatments of pulsed
electric field, high pressure and ultrasound, Biosyst Eng vol.94 no.3 pp
403-413. 2006.
[28] M. Walkling-Ribeiro, F. Noci, D.A. Cronin, J. Riener, J.G. Lyng and
D.J. Morgan, Reduction of Staphylococcus aureus and quality changes
in apple juice processed by ultraviolet irradiation, pre-heating and pulsed
electric fields, Journal of Food Eng. Vol. 89, no. 2, p 267-273. 2008.
[29] B.L. Qin, F.J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson,
Nonthermal inactivation of Saccharomyces cerevisiae in apple juice
using pulsed electric fields, Lebensm-Wiss Technol vol. 28, no. 6, pp
564-568. 1995.
[30] A.V. Charles-Rodríguez, G.V. Nevárez-Moorillón, Q.H. Zhang and E.
Ortega-Rivas, Comparison of Thermal Processing and Pulsed Electric
Fields Treatment in Pasteurization of Apple Juice.Food Bioproducts and
processing vol. 85, pp93-97. 2007.
[31] M. Meilgaard, G.V. Civille and B.T. Carr, Sensory Evaluation
Techniques, 3rd edition. New York: CRC Press, pp10- 47 1999.
[32] M.G. Roig, J.F. Bello, Z.S. Rivera, L.L. Lioyd and J.F. Kennedy, Non
Enzymatic Browning in Single Strength Reconstituted Citrus Juice in
Tetrabrile Cartons, Biotechnology Program vol. 12, pp281-285. 1996.
[33] J. Darias-Martín, G. Lobo-Rodrigo, J. Hernández-Cordero, E. Díaz-Díaz
and C. Díaz-Romero Alcoholic Beverages from Black Mulberry. Food
Technol. Biotechnol. Vol. 41 no.2, pp173-176. 2003.
[34] G. Jellinek, Sensory Eveluation of Food Theory and Practice, Deerfield
Beach, Florida: VCH Publisher, pp85-120. 1985.
[35] ISO 6658, Sensory analysis methodology general guidance, International
Organization for Standardization Database. 2005
[36] M. Meilgaard, G.V. Civille and B.T. Carr, Sensory Evaluation
Techniques, 4th edition. New York: CRC Press, pp 1-39 2007.
[37] ISO 6658, Sensory analysis methodology general guidance, International
Organization for Standardization Database. 1993.
[38] ISO 6658, Sensory analysis general guidance, for the selection, training
and monitoring of assessors, International Organization for
Standardization Database. 2008.
[39] M.P. Penfield and A.M. Campbell, Experimental Food Science in:
Selection and Training of Panels. San Diego, California: Academic
Press, pp 59-71. 1990.
[40] T.L. Harry and H. Hildegard, Sensory evaluation principles and
practices, New York: Chapman, pp 30-67. 1998.
[41] M.C. Gacula, Statiscal Method in Food and Consumer Research,
London: Academic Press. 1984.
[42] SAS, SAS Users Guide: Statistics. U.S.A: SAS Institute, Cary, North
Carolina. 1997.
[43] T.T. Fang, H.E. Chen and L.M.J. Chiou, Effects of Heat Treatment and
Subsequent Storage on the Quality of Passion Fruit Juice, XIX
Symposium of the International Federation of Fruit Juice Producers,
Fruit Juice for Europe. 1986.
[44] A.R. Isaacs, B.F. Bradly and S.M. Nottingham, The Storage Stability of
Passion Fruit Concentrate, Food Technology in Australia vol. 40,pp318-
323. 1988.
[45] C. Saenz, E. Costell and C. Calvo, Effect of Thermal Treatment on the
Rheological Behaviour and Colour Parameters of Passion Fruit Juice, XI
International Congress of Fruit Juice, Report of Congress, Sao Paulo.
1991.
[46] E. Sepulveda and C. Saenz Chemical and Physical Characteristics of
Prickly Pear (Opuntia ficusindica). Revista de Agroquimica y
Tecnologia de Alimentos vol. 30, pp551-555. 1990.
[47] C. Saenz, E. Sepulveda, C. Calvo and E. Araya, Colour Changes in
Concentrated Juices of Prickly Pear (Opuntia Ficus Indica) During
Storage at Different Temperatures. Lebensmittel - Wissenchaft Und
Technologie vol. 26, pp417-421. 1993.
[48] U. Merin, S. Gagel, G. Popel, S. Bernstein and I. Rosenthal Thermal
Degradation Kinetics of Prickly Pear Fruit Red Pigment, Journal of Food
Science vol. 52, pp484-486. 1987.
[49] Y. Margalist, Red wine color in: Concepts in wine chemistry, South
San Francisco: The Wine Appreciation Guild Ltd. 1997.
[50] B.W. Zoecklein, K.C Fugelsang, B.H. Gump and F.S. Nury, Influence of
pH in Winemaking in: Production Wine Analysis, New York: Van
Noststrand Reinhold VI.1990.
[51] A.A. Ahmed, G.H. Watrou, G.L. Hargrove and P.S. Dimick, Effects of
Fluorescent Light on Flavor and Ascorbic Acid Content in Refrigerated
Orange Juice and Drinks, Journal Food Technology vol. 39, pp332-
339. (1976).
[52] J. Ryley and P. Kajda, Vitamins in Thermal Processing in Food
Chemistry, Blackie Academic and Professional 49:119. 1994.
[1] C. Saenz, Cactus Pear Juices, Paris: Annals of the 22nd IFU Symposium
Paris. 2001.
[2] A. Frati, Medical Implication of Prickly Pear Cactus, Annals of the 22nd
IFU Symposium Paris, Paris. 1989.
[3] P. Nobel, C. Russel, P. Felker, J. Medina and E. Acuna, Nutrient
Relations and Productivity of Prickly Pear Cacti, Agronomy Journal vol.
79, pp550-555. 1987.
[4] J. Kuti, Growth and Composition, Changes during the Development of
Prickly Pear. Journal of Horticultural Science vol. 67, pp861-868. 1992.
[5] G. Barbera, P. Inglese and E. Pimienta-Barrios, Agro Ecology
Cultivation and Uses of Cactus Pear, FAO Plant Production and
Protection Paper no 132, Rome: Food and Agriculture Organization of
the United Nations .1995.
[6] Y. Mizrahi, A. Nerd and P. Nobel Cacti as Crops, Horticultural Review
vol. 18, pp291-320. 1997.
[7] C. Saenz and E. Sepulveda, Physical and Sensory Characteristics of
Fruit Juice. Paris: Annals of the 22nd IFU Symposium Paris. 1999.
[8] C. Contarelli and G. Lanzarini, Biotechnology Applications in Beverage
Production. London: Elsevier. 1989.
[9] R. Correa-Neto and J. Flarida, Factors Que Influen Na Qualidade Do
Suco De Laranja. Ciencia e Technologia de Alamantos vol. 19, no. 1,
pp153-160. 1999.
[10] C.E. Sizer and V.M. Balasubramaniam, New intervention processes for
minimally processed juices, Food Technol vol. 53, no. 10, pp 64-
67.1999.
[11] H .Zhang, C.B. Streaker and H.W. Yeom, Design, construction and
evaluation of a sanitary pilot plant system pulsed electric field. In: A.J.
Welti-Chanes, G.V. Barbosa-Cánovas and J.M. Aguilera, Editors,
Engineering and Food for the 21st Century, Boca Raton, USA: CRC
Press, pp795-808. 2002.
[12] G.A. Evrendilek , and Q.H. Zhang,, Effects of pH, temperature, and
pre-pulsed electric field treatment on pulsed electric field and heat
inactivation of Escherichia coli O157:H7. Journal of Food Protection
vol. 66no. 5, pp755-759. 2003.
[13] M.O. Amiali, J. Ngadi, P. Smith and G.S.V. Raghavan, Synergistic
effect of temperature and pulsed electric field on inactivation of
Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk,
Journal of Food Engineering vol. 79, no. 2, pp689-694. 2007
[14] S. Toepfl, V. Heinz and D. Knorr, High intensity pulsed electric fields
applied for food preservation, Chem Eng Process vol. 46, no. 6, pp537-
546. 2007.
[15] M. Walkling-Ribeiro, F. Noci, D.A. Cronin, J.G. Lyng and D.J. Morgan,
Shelf life and sensory evaluation of orange juice after exposure to
thermosonication and pulsed electric fields, Food and Bioproducts
processing, pp102-107. 2009.
[16] A. Baumann, S.E. Martin, and H. Feng, Power ultrasound treatment of
Listeria monocytogenes in apple cider, Journal Food Prot vol. 68, no.
11,pp 2333-2340. 2005.
[17] A. L├│pez-Malo, E. Palou, M. Jiménez-Fern├índez, S.M. Alzamora. and
S. Guerrero, Multifactorial fungal inactivation combining
thermosonication and antimicrobials, Journal Food Eng vol. 67 no. 1- 2,
pp 87-93. 2005.
[18] E. Ugarte-Romero, H. Feng and S.E. Martin, Inactivation of Shigella
boydii 18IDPH and Listeria monocytogenes Scott A with power
ultrasound at different acoustic energy densities and temperatures,
Journal of Food Sci vol. 72, no. 4, pp103-107. 2007.
[19] P.M. Álvarez, , R. Virto and S.Condón, Inactivation of Salmonella
senftenberg 775W by ultrasonic waves under pressure at different water
activities, Int Journal Food Microbiol vol. 108, no. 2, pp216-225. 2006.
[20] A. Vercet, J. Burgos and P. Lopez-Buesa, Manothermosonication of
heat-resistant lipase and protease from Pseudomonas fluorescens: effect
of pH and sonication parameters, Journal of Dairy Res vol 69, no. 2, pp
243-254. 2002.
[21] P. Piyasena, E. Mohareb and R.C. McKellar, Inactivation of microbes
using ultrasound: a review, Int Journal of Food Microbiology vol. 87,
no. 3, pp207-216.2003.
[22] L. Leistner, Basic aspects of food preservation by hurdle technology,
Int J Food Microbiol vol. 55, no.1-3, pp 181-186. 2000.
[23] A.M. Hodgins, G.S. Mittal and M.W. Griffiths, Pasteurization of fresh
orange juice using low-energy pulsed electrical field, Journal of Food
Science vol. 67 no. 6, pp 2294-2299.2002.
[24] A.I.V. Ross, M.W. Griffiths, G.S. Mittal and H.C. Deeth, Combining
nonthermal technologies to control foodborne microorganisms, Int J
Food Microbiol vol. 89, no. 2-3,pp125-138. 2003.
[25] S.Q. Li, Q.H. Zhang, Z.T. Jin, E.J. Turek and M.H. Lau, Elimination of
Lactobacillus plantarum and achievement of shelf stable model salad
dressing by pilot scale pulsed electric fields combined with mild heat,
Innovative Food Science and Emerging Technologies vol. 6, no.
2,pp125-133. 2005.
[26] A. Rivas, D. Rodrigo, A. Martinez, G.V. Barbosa-Cánovas and M.
Rodrigo, Effect of PEF and heat pasteurization on the physical-chemical
characteristics of blended orange and carrot juice, LWT - Food Science
and Technology vol. 39, no.10,pp 1163-1170. 2006.
[27] E. Huang, G.S. Mittal and M.W. Griffiths, Inactivation of Salmonella
enteritidis in liquid whole egg using combination treatments of pulsed
electric field, high pressure and ultrasound, Biosyst Eng vol.94 no.3 pp
403-413. 2006.
[28] M. Walkling-Ribeiro, F. Noci, D.A. Cronin, J. Riener, J.G. Lyng and
D.J. Morgan, Reduction of Staphylococcus aureus and quality changes
in apple juice processed by ultraviolet irradiation, pre-heating and pulsed
electric fields, Journal of Food Eng. Vol. 89, no. 2, p 267-273. 2008.
[29] B.L. Qin, F.J. Chang, G.V. Barbosa-Cánovas and B.G. Swanson,
Nonthermal inactivation of Saccharomyces cerevisiae in apple juice
using pulsed electric fields, Lebensm-Wiss Technol vol. 28, no. 6, pp
564-568. 1995.
[30] A.V. Charles-Rodríguez, G.V. Nevárez-Moorillón, Q.H. Zhang and E.
Ortega-Rivas, Comparison of Thermal Processing and Pulsed Electric
Fields Treatment in Pasteurization of Apple Juice.Food Bioproducts and
processing vol. 85, pp93-97. 2007.
[31] M. Meilgaard, G.V. Civille and B.T. Carr, Sensory Evaluation
Techniques, 3rd edition. New York: CRC Press, pp10- 47 1999.
[32] M.G. Roig, J.F. Bello, Z.S. Rivera, L.L. Lioyd and J.F. Kennedy, Non
Enzymatic Browning in Single Strength Reconstituted Citrus Juice in
Tetrabrile Cartons, Biotechnology Program vol. 12, pp281-285. 1996.
[33] J. Darias-Martín, G. Lobo-Rodrigo, J. Hernández-Cordero, E. Díaz-Díaz
and C. Díaz-Romero Alcoholic Beverages from Black Mulberry. Food
Technol. Biotechnol. Vol. 41 no.2, pp173-176. 2003.
[34] G. Jellinek, Sensory Eveluation of Food Theory and Practice, Deerfield
Beach, Florida: VCH Publisher, pp85-120. 1985.
[35] ISO 6658, Sensory analysis methodology general guidance, International
Organization for Standardization Database. 2005
[36] M. Meilgaard, G.V. Civille and B.T. Carr, Sensory Evaluation
Techniques, 4th edition. New York: CRC Press, pp 1-39 2007.
[37] ISO 6658, Sensory analysis methodology general guidance, International
Organization for Standardization Database. 1993.
[38] ISO 6658, Sensory analysis general guidance, for the selection, training
and monitoring of assessors, International Organization for
Standardization Database. 2008.
[39] M.P. Penfield and A.M. Campbell, Experimental Food Science in:
Selection and Training of Panels. San Diego, California: Academic
Press, pp 59-71. 1990.
[40] T.L. Harry and H. Hildegard, Sensory evaluation principles and
practices, New York: Chapman, pp 30-67. 1998.
[41] M.C. Gacula, Statiscal Method in Food and Consumer Research,
London: Academic Press. 1984.
[42] SAS, SAS Users Guide: Statistics. U.S.A: SAS Institute, Cary, North
Carolina. 1997.
[43] T.T. Fang, H.E. Chen and L.M.J. Chiou, Effects of Heat Treatment and
Subsequent Storage on the Quality of Passion Fruit Juice, XIX
Symposium of the International Federation of Fruit Juice Producers,
Fruit Juice for Europe. 1986.
[44] A.R. Isaacs, B.F. Bradly and S.M. Nottingham, The Storage Stability of
Passion Fruit Concentrate, Food Technology in Australia vol. 40,pp318-
323. 1988.
[45] C. Saenz, E. Costell and C. Calvo, Effect of Thermal Treatment on the
Rheological Behaviour and Colour Parameters of Passion Fruit Juice, XI
International Congress of Fruit Juice, Report of Congress, Sao Paulo.
1991.
[46] E. Sepulveda and C. Saenz Chemical and Physical Characteristics of
Prickly Pear (Opuntia ficusindica). Revista de Agroquimica y
Tecnologia de Alimentos vol. 30, pp551-555. 1990.
[47] C. Saenz, E. Sepulveda, C. Calvo and E. Araya, Colour Changes in
Concentrated Juices of Prickly Pear (Opuntia Ficus Indica) During
Storage at Different Temperatures. Lebensmittel - Wissenchaft Und
Technologie vol. 26, pp417-421. 1993.
[48] U. Merin, S. Gagel, G. Popel, S. Bernstein and I. Rosenthal Thermal
Degradation Kinetics of Prickly Pear Fruit Red Pigment, Journal of Food
Science vol. 52, pp484-486. 1987.
[49] Y. Margalist, Red wine color in: Concepts in wine chemistry, South
San Francisco: The Wine Appreciation Guild Ltd. 1997.
[50] B.W. Zoecklein, K.C Fugelsang, B.H. Gump and F.S. Nury, Influence of
pH in Winemaking in: Production Wine Analysis, New York: Van
Noststrand Reinhold VI.1990.
[51] A.A. Ahmed, G.H. Watrou, G.L. Hargrove and P.S. Dimick, Effects of
Fluorescent Light on Flavor and Ascorbic Acid Content in Refrigerated
Orange Juice and Drinks, Journal Food Technology vol. 39, pp332-
339. (1976).
[52] J. Ryley and P. Kajda, Vitamins in Thermal Processing in Food
Chemistry, Blackie Academic and Professional 49:119. 1994.
@article{"International Journal of Biological, Life and Agricultural Sciences:56482", author = "Kgatla T.E. and Howard S.S and Hiss D.C.", title = "The Effects of Processing and Preservation on the Sensory Qualities of Prickly Pear Juice", abstract = "Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment, refrigeration, and freezing and thawing. Prickly pear pulp and juice had unique properties (low pH 3.88, soluble solids 3.68 oBrix and high titratable acidity 0.47). Sensory profiling and descriptive analyses revealed that non-treated juice had a bitter taste with high astringency whereas treated prickly pear was significantly sweeter. All treated juices had a good sensory acceptance with values approximating or exceeding 7. Regression analysis of the consumer sensory attributes for non-treated prickly pear juice indicated an overwhelming rejection, while treated prickly pear juice received overall acceptability. Thus, educed favourable sensory responses and may have positive implications for consumer acceptability.
", keywords = "Consumer acceptability, descriptive test, Prickly pear juice", volume = "4", number = "8", pages = "581-8", }
