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Effects of fruit storage and processing on clarity proteins and stability of granny smith apple juice



Effects of fruit storage and processing on clarity proteins and stability of granny smith apple juice



Journal of Food Science 54(3): 660-662



Granny Smith apples were processed into juices and concentrates from fruits which had been stored at 1.degree.C for three months (short-term, ST) and nine months (long-term, LT). Total soluble proteins decreased with storage time of fruits. Juices processed from ST fruits were more resistant to haze formation (hear stability test) than those processed from LT fruits. For juices processed from ST apples, haze formation was related to proteins in the MW range of 21,000 to 31,000 daltons. For juices processed from LT apples, haze formation was not only related to proteins but also to other components in the juices. Fining was recommended to prevent haze and sediment formation.

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Accession: 007275092

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DOI: 10.1111/j.1365-2621.1989.tb04676.x



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