Abstract
The effect of apple ripening during storage on the quality of varietal juices (Spartan, Red Delicious, Golden Delicious, McIntosh) was examined using both sensory and analytical techniques. Juices were extracted non-oxidatively from fresh apples and apples stored in air (5°C) for 3 and 6 months. Each juice was characterized by differences in titratable acidity, pH, turbidity, color, phenols and flocculation of suspended solids. There were no significant differences in soluble solids or suspended solids. Taste differences were distinguishable in juices from all three extractions, but aroma differences were detected only between juices extracted from fresh apples and apples stored for 6 months. Color, turbidity and taste differences in the bottled juice persisted throughout an 8 month shelf-life trial.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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