Abstract 070
Apple cultivar and maturity affect haze-active protein and haze-active polyphenol concentrations in juice
J. Food Sci. 65 (8), 1386-1390, 2000
K.J. Siebert and P.Y. Lynn
Juices were prepared from single apple cultivars in three 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.
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