INFLUENCE OF COMMERCIAL SHIPPING ON THE COLOR AND COMPOSITION OF APPLE JUICE CONCENTRATE¹

Abstract

Apple juice concentrate manufactured in Argentina was sampled before and after shipment to the USA and subjected to a number of color and compositional analyses. These included browning, haze, Hunter parameters, titratable acidi9, hydroxymethyljurjiural (HMF), and HPLC determination of sugars, nonvolatile acids, and chlorogenic acid. The primary objective was to determine those parameters which showed sign$cant changes as a result of commercial transport. Browning signijicantly increased as did HMF and fumaric acid content. There was no evidence for sucrose inversion and there was no signijicant change in titratable acidity as a result of this 55 day commercial shipment.

Characterization of Commercially Produced Apple Juice Concentrate

“…The samples were collected over a period of 3 years and represent the major apple-producing areas of the world. Analytical data on sugars and sorbitol obtained by this study and reported here compared well with those obtained by Babsky et al (1989). For example, mean levels of fructose, glucose, sucrose, and sorbitol at 12.5Њ Brix before shipping were 6.92, 3.26, 1.63, and 0.39 g/100 ml, respectively.…”

“…Babsky et al (1986) reported that nonenzymatic browning and other changes (sucrose inversion, decrease in titratable acidity, loss of free amino acids, and an increase in hydroxymethylfurfural) took place in apple juice concentrate during storage at 37ЊC. Babsky et al (1989) also reported on the effect of shipping on a select group of compositional factors, i.e., sugars, nonvolatile acids, phenolics, titratable acidity, and hydroxymethylfurfural. Color changes during shipping were also noted.…”

The partial compositional characteristics of apple juice from 175 apple varieties

“…Various factors such as cultivar, growing region, climate, cultivar practices, harvest maturity (Drake and Eisele, 1997), storage atmosphere (Drake and Eisele, 1994), storage conditions (Drake et al, 2002;Drake and Eisele, 1999), shipping (Babsky et al, 1989) and processing (Spanos et al, 1990;Wrolstad et al, 1989) are known to affect the chemical composition of apple juice and apple juice concentrate. One of many objectives of these investigations was to define the parameters for the authenticity of apple juice based on such analysis as: Brix , titratable acidity, ash, pH, proline, specific gravity, formal index values, sugars, non-volatile organic acids, minerals, amino acids, phenolics, and isotopic carbon ratios (Lee and Wrolstad, 1988c) to produce individual, combined, or matrix databases (Elkins et al, 1988;Lee and Wrolstad, 1988b;Wallrauch, 1988;Evans et al, 1983).…”

Hydroxymethylfurfural Accumulation in Applesauce Packaged in Multilayer Polymer Films and Glass

“…A high level suggests that thermal exposure has been excessive. HMF measurements have been commonly used to monitor storage effects and thermal history of fruit products (Babsky et al, 1986(Babsky et al, , 1989Livingston et al, 1953;Toribio and Lozano, 1987;Wucherpfenning and Burkhardt, 1983).…”