PROCESSING AND QUALITY EVALUATION OF WHOLE CANNED 'DWARF' GOLDEN APPLES (SPONDIAS CYTHEREA)

‘Dwarf’ golden apples (Spondias cytherea) were canned in sucrose syrup of either 30 d?Brix (L) or 40 d?Brix (H). Processing was either by hot filling (HF) of syrup at 92C in filled cans or by steam‐exhausting (SE) of the filled cans at 85C for 12–14 min, followed by processing at 100C for 20 min (W₂₀) or 30 min (W₃₀). Sensory evaluation of commercial sterile products, SE‐LW₃₀ and SE‐LW₃₀ indicated there were no differences (P < 0.05) in appearance, color, taste, aroma and texture. Overall scores indicated that fruits in syrup were liked definitely to like slightly. Panelists indicated that they might or definitely will purchase the products. Fruits in 40 d?Brix syrup were firmer than in 30 d?Brix syrup. By week 8 of storage at 28–30C, pH was stable between 3.6–3.7, and ‘cut‐out’d?Brix of syrup for LW₃₀ and HW₃₀ products was 24.0 – 24.5 and 28.5, respectively.