Effects of Fruit Storage and Processing on Clarity, Proteins, and Stability of Granny Smith Apple Juice |
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| Authors: | J. C. HSU D. A. HEATHERBELL B. M. YORGEY |
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| Affiliation: | Dept. of Food Sciences &Technology, is now affiliated with Laboratory for Nitrogen Fixation Research, Oregon State Univ., Corvallis, OR 97331.;Oregon State Univ., is now affiliated with Horticultural Processing, DSIR, Division of Horticulture and Processing, Auckland, New Zealand.;Dept. of Food Science &Technology, Oregon State Univ., Corvallis, OR 97331. |
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| Abstract: | Granny Smith apples were processed into juices and concentrates from fruits which had been stored at 1°C for three months (short-term, ST) and nine months (long-term, LT). Total soluble proteins decreased with storage time of fruits. Juices processed from ST fruits were more resistant to haze formation (heat stability test) than those processed from LT fruits. For juices processed from ST apples, haze formation was related to proteins in the MW range of 21,000 to 31,000 daltons. For juices processed from LT apples, haze formation was not only related to proteins but also to other components in the juices. Fining was recommended to prevent haze and sediment formation. |
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