The Influence of Controlled Atmosphere Storage and Processing Conditions on the Quality of Applesauce from ‘Golden Delicious’ Apples1
Open Access
- 1 January 1979
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 104 (1) , 68-70
- https://doi.org/10.21273/jashs.104.1.68
Abstract
Type of storage influenced yield and quality of applesauce. The yield of applesauce from controlled atmosphere (CA) storage was significantly less than from cold stored apples. Applesauce color was superior when the sauce was made from CA stored apples. Increased cooking time reduced total sauce yield but had no effect on yield at the pulper-finisher or on the color of the sauce. The addition of acid to the applesauce improved color. Acid addition had a stronger influence on the applesauce color of cold stored apples than of CA fruit. The addition of extra water beyond 30% by weight reduced quality regardless of storage type, cook time or addition of acid.Keywords
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