<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The purpose of this experiment was a selection of scab resistant apple cultivars suitable for juice production. Special attention was paid to cloudy juices. During three successive seasons, apple cultivars were processed into juices using laboratory method of juice extraction. Considering the possibility of both clear and cloudy juice production, apples were pressed with and without mash enzymation. The parameters investigated were: pressing yield, titratable acidity, soluble solids, juice density, and juices’ sensory characteristics. Average values indicate that all the cultivars fulfilled the requirements of the Code of Practice of the European Fruit Juice Association concerning investigated chemical components, however, in single years, there were some deviations that should be taken into consideration offering single cultivar juices. Considering a low yield of juice without mash enzymation (below 70%), cultivars ‘Renora’ and ‘Retina’ are not recommended for cloudy juice production. Sensory quality of juices, irrespectively if cloudy or clear, depended mostly on taste acceptability and in fact on soluble solids to acidity ratio. Juices with the ratio above 17 were usually scored higher concerning the taste than those with lower values. An example of exception was ‘Free Redstar’ which is highly astringent. Considering the efficiency of pressing and soluble solids content several investigated cultivars were highly suitable for concentrated apple juice production. Especially valuable may be considered ‘Regine’, ‘Rebella’, ‘Sawa’, and ‘Topaz’ and can be recommended for planting in industrial orchards, which became of special interest in recent years.</p>
</abstract>

The purpose of this experiment was a selection of scab resistant apple cultivars suitable for juice production. Special attention was paid to cloudy juices. During three successive seasons, apple cultivars were processed into juices using laboratory method of juice extraction. Considering the possibility of both clear and cloudy juice production, apples were pressed with and without mash enzymation. The parameters investigated were: pressing yield, titratable acidity, soluble solids, juice density, and juices’ sensory characteristics. Average values indicate that all the cultivars fulfilled the requirements of the Code of Practice of the European Fruit Juice Association concerning investigated chemical components, however, in single years, there were some deviations that should be taken into consideration offering single cultivar juices. Considering a low yield of juice without mash enzymation (below 70%), cultivars ‘Renora’ and ‘Retina’ are not recommended for cloudy juice production. Sensory quality of juices, irrespectively if cloudy or clear, depended mostly on taste acceptability and in fact on soluble solids to acidity ratio. Juices with the ratio above 17 were usually scored higher concerning the taste than those with lower values. An example of exception was ‘Free Redstar’ which is highly astringent. Considering the efficiency of pressing and soluble solids content several investigated cultivars were highly suitable for concentrated apple juice production. Especially valuable may be considered ‘Regine’, ‘Rebella’, ‘Sawa’, and ‘Topaz’ and can be recommended for planting in industrial orchards, which became of special interest in recent years.

Scab Resistant Apple Cultivars for Juice Production

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Scab Resistant Apple Cultivars for Juice Production"}

The purpose of this experiment was a selection of scab resistant apple cultivars suitable for juice production. Special attention was paid to cloudy juices....

Scab Resistant Apple Cultivars for Juice Production

Data publikacji: 14 kwi 2021

Zakres stron: 23 - 34

Otrzymano: 01 cze 2020

Przyjęty: 01 lut 2021

DOI: https://doi.org/10.2478/johr-2021-0004

Słowa kluczowe
juices, clear, cloudy, yield, quality parameters

© 2021 Monika Mieszczakowska-Frąc et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Scab Resistant Apple Cultivars for Juice Production

Data publikacji: 14 kwi 2021

Zakres stron: 23 - 34

Otrzymano: 01 cze 2020

Przyjęty: 01 lut 2021

DOI: https://doi.org/10.2478/johr-2021-0004

Słowa kluczowejuices, clear, cloudy, yield, quality parameters

© 2021 Monika Mieszczakowska-Frąc et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
juices, clear, cloudy, yield, quality parameters