Premium
VOLATILE COMPOSITION OF MCINTOSH APPLE JUICE AS A FUNCTION OF MATURITY AND RIPENESS INDICES
Author(s) -
SAPERS G. M.,
ABBOTT J.,
MASSIE O.,
WATADA A.,
FINNEY E. E.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01214.x
Subject(s) - ripeness , ripening , chemistry , titratable acid , food science , maturity (psychological) , composition (language) , horticulture , biology , psychology , developmental psychology , linguistics , philosophy
Research was undertaken to establish relationships between volatile levels in the juice of fresh apples, determined by GLC headspace vapor analysis, and other objective indices of maturity and ripeness. M c lntosh apples were tested individually after harvest or following storage and ripening. Volatile levels in the juice were correlated with titratable acidity, Magness‐Taylor firmness and stiffness coefficient values. The stiffness coefficient is derived from nondestructive sonic resonance frequency measurements and has potential value for sorting.