Fruit Juices

Abstract

Abstract In 1993, frozen concentrated fruit juice for manufacturing was the principal juice product of international commerce. Consumers have demanded more ready‐to‐serve juice products, especially chilled single‐strength juices. Commercial aseptic packaging of single‐strength juices and juice drinks worldwide permits packaging in soft plastic packages that can be stored at higher temperatures for convenience and economy for the consumer. Raw materials are selected for suitability for juice production, except for apple juice production which still uses much cull fruit. Variety and maturity are important factors affecting suitability for juice production. When a range of varieties is available, blends are used to achieve uniformity of flavor. Fruit grown in a warmer climate and having a high sugar (content may be mixed with fruit from a cooler region to achieve a desired sugar‐acid balance. This sugar–acid ratio is based on °Brix readings, ie, wt % sugar, obtained with a refractometer, and on total acidity obtained by titration. Juice factories frequently employ field persons to advise growers on the application of sprays to the growing crops so that residues on harvested fruit are within prescribed limits. Payment for raw materials is frequently based on specifications that are either official government grades or stated market standards. Official graders may be employed to test each load. There are many steps in the production of fruit juices. citrus tough peel must be kept separate from the juice during extraction. Deciduous fruits are crushed whole and the juice is then separated from the pulp, peel, and seeds, usually in a pressing operation. Pineapple juice has been the most popular tropical fruit juice consumed in the U.S. for many years. It has long been a by‐product of the pineapple canning industry. The production and sale of other tropical fruit juices has more recently received significant attention. Many tropical fruit juices are too pulpy or have harsh or exotic flavors which make 100% juice products unacceptable to most U.S. consumers. They are more acceptable as nectars containing 25–50% juice or as blended fruit drinks where their strong flavors are diluted or modified. In most markets fruit juice must be 100% juice and contain no additives. Commonly, a juice drink contains 10% fruit juice, which usually is a blend of several fruits. Consumption in the fruit drink/nectar market varies widely from country to country. In all significant markets orange juice predominates. In the United States apple juice is second, followed by grape and then grapefruit juice.