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Effects of pH on Nonenzymic Browning during Storage in Apple Juice Concentrate Prepared from Bramley's Seedling Apples
Author(s) -
O'BEIRNE DAVID
Publication year - 1986
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.1365-2621.1986.tb11238.x
Subject(s) - browning , chemistry , maillard reaction , seedling , food science , fruit juice , horticulture , biology
In Bramley's Seedling, adjustment of juice pH affected darkening in apple juice concentrate during storage in the order pH 2.0 > pH 3.0 > pH 4.0. Darkening was also greater in model systems corresponding to juice at pH 3.0 compared with pH 4.0. The rapid darkening in concentrate of this cultivar appeared to be due to high rates of Maillard browning reactions rather than to other forms of nonenzymic browning.