Work

Characterization of ‘Honeycrisp’ and ‘McIntosh’ Apple Juice Quality in Relation to Delayed Cooling Treatments

Year: 2012

Type: article

Abstract: 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) decreased 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.

Source: The Open Food Science Journal

DOI: 10.2174/1874256401206010012

Author: Jingfei Gao

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

Funders: Atlantic Canada Opportunities Agency, Agriculture and Agri-Food Canada

OpenAlex ID: W2153713847