Carboxylic Acid Composition of Varietal Juices Produced from Fresh and Stored Apples

Fuleki, Tibor; Pelayo, Estela; Palabay, Rodrigo B.

doi:10.1021/jf00051a009

Cited by 24 publications

(19 citation statements)

References 26 publications

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“…Chlorogenic acid was present in the second largest concentration in each cultivar, with the exception of TX, for which quinic acid was the second most abundant acid. The individual acid contents of most samples were within the ranges reported in the literature (Fuleki, Pelayo, & Palabay, 1995;Lee & Wrolstad, 1988), but these ranges were very large for quinic and citric acids. Consequently, these compounds scarcely contributed to cultivar differentiation.…”

Section: Characterization Of the Cider Apple Juicessupporting

confidence: 67%

Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques

et al. 2005

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Section: Characterization Of the Cider Apple Juicessupporting

confidence: 67%

Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques

et al. 2005

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“…Eating quality of apples is determined on the basis of perception of many factors, and in this aspect both sweetness and acidity are of great importance (Daillant-Spinnler, MacFie, Beyts, & Hedderley, 1996;Fuleki, Pelayo, & Palabay, 1995). Intensity of sweetness and acidity of apples are, however, strongly dependent on both cultivar and climate.…”

Section: Introductionmentioning

confidence: 99%

A cross-cultural study of preference for apple juice with different sugar and acid contents

Rødbotten

Martinsen

Borge

et al. 2009

Food Quality and Preference

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“…Refrigeration and chemical preservatives are the main techniques used to prolong the shelf life of fresh apple cider. The composition of apple cider has been determined for different varieties of apples (4,12,13,17,20,22), finding differences between some apple cultivars. The physicochemical variation among apple cultivars is also affected by season and storage conditions.…”

mentioning

confidence: 99%

Influence of Apple Cultivars on Inactivation of Different Strains of Escherichia coli O157:H7 in Apple Cider by UV Irradiation

Basaran

Quintero‐Ramos

Moake

et al. 2004

Appl Environ Microbiol

100

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This study examined the effect of different apple cultivars upon the UV inactivation of Escherichia coli O157:H7 strains within unfiltered apple cider. Apple cider was prepared from eight different apple cultivars, inoculated with approximately 10 6 to 10 7 CFU of three strains of E. coli O157:H7 per ml (933, ATCC 43889, and ATCC 43895), and exposed to 14 mJ of UV irradiation per cm 2 . Bacterial populations for treated and untreated samples were then enumerated by using nonselective media. E. coli O157:H7 ATCC 43889 showed the most sensitivity to this disinfection process with an average 6.63-log reduction compared to an average log reduction of 5.93 for both strains 933 and ATCC 43895. The highest log reduction seen, 7.19, occurred for strain ATCC 43889 in Rome cider. The same cider produced the lowest log reductions: 5.33 and 5.25 for strains 933 and ATCC 43895, respectively. Among the apple cultivars, an average log reduction range of 5.78 (Red Delicious) to 6.74 (Empire) was observed, with two statistically significant (␣ < 0.05) log reduction groups represented. Within the paired cultivar-strain analysis, five of eight ciders showed statistically significant (␣ < 0.05) differences in at least two of the E. coli strains used. Comparison of log reductions among the E. coli strains to the cider parameters of°Brix, pH, and malic acid content failed to show any statistically significant relationship (R 2 > 0.95). However, the results of this study indicate that regardless of the apple cultivar used, a minimum 5-log reduction is achieved for all of the strains of E. coli O157:H7 tested.

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Carboxylic Acid Composition of Varietal Juices Produced from Fresh and Stored Apples

Cited by 24 publications

References 26 publications

Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques

Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques

A cross-cultural study of preference for apple juice with different sugar and acid contents

Influence of Apple Cultivars on Inactivation of Different Strains of Escherichia coli O157:H7 in Apple Cider by UV Irradiation

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