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Apple Cultivar and Maturity Affect Haze‐Active Protein and Haze‐Active Polyphenol Concentrations in Juice
Author(s) -
Siebert K.J.,
Lynn P.Y.
Publication year - 2000
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.1365-2621.2000.tb10617.x
Subject(s) - polyphenol , cultivar , chemistry , food science , haze , botany , horticulture , biology , antioxidant , biochemistry , organic chemistry
Juices were prepared from single apple cultivars in 3 crop years. The levels of haze‐active (HA) protein and HA polyphenol were much more similar in 1997 and 1998 than in 1996. Fuji had by far the highest HA protein while Spartan, Jonagold, and Monroe were intermediate. HA polyphenol levels were less consistent, but Empire, Liberty, and Monroe were low, and Jonamac, Jonagold, Golden Delicious, Cortland, and Ida Red were intermediate. The highest HA polyphenol was found in Rome. During fruit maturation, HA protein tended to increase while HA polyphenol declined. This led to a distinct tendency toward a lower HA polyphenol/HA protein ratio with time.