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Does Harvest Date Effect the Compositional Characteristics of Apple Juice ?

This project examines the impact of harvest date on the compositional characteristics of apple juice, including carbohydrate, acid, and mineral content. The study focuses on the use of bioregulators such as aminoethoxyvinylglycine and ethephon to control ripening. The results provide insights for the fresh fruit industry.

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Does Harvest Date Effect the Compositional Characteristics of Apple Juice ?

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  1. Does Harvest Date Effect the Compositional Characteristics of Apple Juice ?

  2. Bioregulators – Fresh Fruit • Replacement for Daminozide (ALAR)?? • Aminoethyoxyvinylglycine (AVG) -Tree • Retards ripening (reversible) • Ethephon - Tree • Enhances ripening (ethylene gas) • Methylcyclopropene (MCP) - Storage • Prevents ripening (non-reversible)

  3. Compositional & Sensory Characteristics of Apples

  4. Project Was Designed to Address Issues Within the Fresh Fruit Industry • Varieties – Gala (early), RD (late) • Harvest Dates • 3 – 5 Years • Storage • Cold • 0 to 4 months • Controlled Atmosphere (CA) • 60, 90, & 180 days

  5. Bioregulators, aminoethoxyvinylglycine and ethephon, and their influence on carbohydrate, acid, and mineral content of ‘Scarletspur’ delicious apples S.R. Drake, T.A. Eiselel, D.C. Elfving, M.A. Drake, S.L. Drake, and D.B. Visser Tree Top, USDA/ARS, North Carolina State University, Washington State University

  6. Red Delicious • Pulled Out Control Group Data for 3 of the 5 years • Two Varieties – most common plantings • Scarlet Spur • Oregon Spur

  7. Harvest DatesFrom Same Block Fruit & Same Trees • 2000 • Sept. 18 • Oct. 13 • 2001 • Sept 10 • Oct. 8 • 2002 • Sept 23 • Oct. 21

  8. Sample Preparation • 10 Fruit per sample • Washed, sliced, & juiced • Centrifuged @ 5000 rpm for 15 min • Filtered through odor free coffee filter • Centrifuged @ 10,000 x g for 45 min 5 Groups per Variety (2 Varieties) N = 10 for each attribute

  9. Raw Fresh Press Apple Juice • Minimal Treatment • No heat • No enzyme inactivation • Limited clarification • No enzyme treatment for starch & pectin

  10. Apple Maturity Change - Trends • Brix increases • Fruit solids increases along with small increase in fruit size • 1.0 to 1.5 Brix increase • Fruit density increases greater in proportion to fruit size increase • Normalizing data to 11.5 Brix may result in a dilution effect (concentration change)

  11. What Real Changes Were Due To Harvest Maturity?? • Brix increases (starch conversion)* • Sucrose increases* • Fructose decrease (more than dilution)* • Sorbitol increases (water core?)* • Potassium decreases (dilution) • Acidity decreases (more than dilution)* • TA • Malic

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