The Open Food Science Journal
2012, 6 : 12-15Published online 2012 August 10. DOI: 10.2174/1874256401206010012
Publisher ID: TOFSJ-6-12
Characterization of ‘Honeycrisp’ and ‘McIntosh’ Apple Juice Quality in Relation to Delayed Cooling Treatments
Tree Fruit Bio-product Re-search Program, Department of Environmental Sciences, Nova Scotia Agri-cultural College, PO Box 550, Truro, Nova Scotia, Canada B2N 5E3.
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) 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.