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Apple cultivar and maturity affect haze-active protein and haze-active polyphenol concentrations in juice

Author:
Siebert, K.J., Lynn, P.Y.
Source:
Journal of food science 2000 v.65 no.8 pp. 1386-1390
ISSN:
0022-1147
Subject:
apple juice, cultivars, harvest date, turbidity, proteins, polyphenols, quantitative analysis, genetic variation, shelf life
Abstract:
Juices were prepared from single apple cultivars in 3 crop years. The levels of haze-active (HA) protein and HA polyphenol were much more similar in 1997 and 1998 than in 1996. Fuji had by far the highest HA protein while Spartan, Jonagold, and Monroe were intermediate. HA polyphenol levels were less consistent, but Empire, Liberty, and Monroe were low, and Jonamac, Jonagold, Golden Delicious, Cortland, and Ida Red were intermediate. The highest HA polyphenol was found in Rome. During fruit maturation, HA protein tended to increase while HA polyphenol declined. This led to a distinct tendency toward a lower HA polyphenol/HA protein ratio with time.
Agid:
1395124