Abstract
Abstract A processing study was conducted on 2 cultivars, 3 extraction temperatures, 3 storage temperatures and 3 storage times to assess differences in quality of juice of muscadine grape (Vitis rotundifolia Michx.) The 2 cultivars responded differently to all other variables in color changes. ‘Carlos’, a bronze-skinned grape was higher in acidity and lower in pH and total phenols than ‘Noble’, a black-skinned cultivar. Higher extraction temperatures leached out more acids, total phenols, and color. Color and overall quality changes were rapid at 32°C storage, making the juice unacceptable at 7 months storage. Greater changes in quality occurred when juice was extracted at 60° than at 24° or 80°.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
