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`Golden Delicious' and `Red Rome' apples were pressure infiltrated (69 kPa for 2 or 4 min) at harvest with 0, 1, 2, 3 or 4%, and 0, 2, 4, 6 or 8% CaCl 2  solutions (w/v), respectively, and placed in 0°C storage. Juice was extracted from the apples after 0, 2, 4 or 6 months in storage. Sensory evaluation of the juice was conducted to determine if CaCl 2  concentration affected color, off-flavors, suspended particles or overall acceptability of the juice. Juice color was judged lighter with increased CaCl 2  in both cultivars. Detection of off-flavors decreased as CaCl 2  was increased in juice from `Red Rome'; whereas, off-flavors increased as CaCl 2  was increased in `Golden Delicious' juice. CaCl 2  treatments decreased suspended particles in both cultivars. As CaCl 2  was increased overall acceptability of juice from `Red Rome' increased, while acceptability of juice from `Golden Delicious' decreased.

SENSORY ATTRIBUTES OF JUICE PROCESSED FROM APPLES TREATED WITH CALCIUM CHLORIDE PRIOR TO STORAGE.