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PROCESSING AND QUALITY CHARACTERISTICS OF MUSCADINE GRAPES
Author(s) -
FLORA L. F.
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.tb12641.x
Subject(s) - cultivar , flavor , browning , titratable acid , food science , tannin , horticulture , chemistry , biology
Nine black cultivars of muscadine grapes and four bronze cultivars were evaluated for their processing potential for juices and jellies. After harvesting the grapes by a method simulating mechanical harvesting, they were washed, sorted, crushed and deseeded, and the juice pressed out. Records were kept on percent ripe fruit, size, stem scarring, seed and skin contents, processing losses, and juice yields for each cultivar. Quality evaluations of the juices and jellies prepared from the grapes included soluble solids, titratable acidity, tannin, color measurement, and color and flavor scores. The flavor of cold‐press juices was preferred over hot‐press juices. The color of processed products from black cultivars was preferred to those from bronze cultivars, while bronze grape products had a slight flavor preference. Browning occurred rapidly in cold‐press red juices stored at room temperature. There were wide variations in the processing properties and quality characteristics of the 13 cultivars with several cultivars showing potential for processing applications.