Characterization of ‘Honeycrisp’ and ‘McIntosh’ Apple Juice Quality in Relation to Delayed Cooling Treatments
Jingfei Gao, H. P. Vasantha Rupasinghe*
Identifiers and Pagination:Year: 2012
First Page: 12
Last Page: 15
Publisher Id: TOFSJ-6-12
Article History:Received Date: 20/2/2012
Revision Received Date: 8/4/2012
Acceptance Date: 12/4/2012
Electronic publication date: 10/8/2012
Collection year: 2012
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
In order to examine the influence of delayed cooling on juice quality, seven and three days of delayed cooling were applied to ‘Honeycrisp’ and ‘McIntosh’ apples, respectively. After the delayed cooling treatment, apples were stored in refrigerated air (RA) and in three different controlled atmospheres (CA) for six months. Titratable acidity (TA) de-creased over the storage period due to the delayed cooling treatment for both ‘Honeycrisp’ and ‘McIntosh’ apples. Lower TA was detected in RA-stored apples compared to CA-stored fruit. In addition, the lowest TA of the juice samples was detected when ‘McIntosh’ apples were stored in RA with no delayed cooling treatment.