Effect of 1-methylcyclopropene postharvest treatment apple and storage on the cloudy juices properties

• Published in: Food science & technology 2014-12, Vol.59 (2), p.1166-1174
• Main Authors: Kolniak-Ostek, J., Oszmiański, J., Rutkowski, K.P., Wojdyło, A.
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Biological and medical sciences; Cloud stability; Cloudy apple juice; Food industries; Fundamental and applied biological sciences. Psychology; Nonextractable procyanidins; Phenolic compounds
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2014.05.050

The effects of storage duration and apple treatment by 1-MCP on yield, turbidity, cloud stability, composition of phenolics and antioxidant activity were studied to evaluate the potential applicability of long-term stored apples in cloudy juice production. Main emphasis was given to the high molecular weight of procyanidins especially nonextractable polyphenols bonded to insoluble fiber fractions. Juices were obtained from ‘Idared’, ‘Shampion’ and ‘Topaz’ apples cultivars after harvest (not stored), and after 2, 4, and 6 months of storage at 2 °C under normal atmosphere (NA). Juice yield in juices obtained from non-stored apples was between 69 and 76 g/100 g and successively during storage time decreased. The turbidity of obtained cloudy juices was from 540 to 2860 NTU (Nephelometric Turbidity Units). Total phenolic compounds content in apple juices produced from non-stored fruits was 794.5 mg/L in ‘Idared’, 882.2 mg/L in ‘Shampion’ and 683.0 mg/L in ‘Topaz’. Total polyphenols in 'Idared' and 'Shampion' decreased after 6 months of storage. In ‘Topaz’ total polyphenolic content increased after storage. The content of procyanidins in insoluble fraction of juices obtained from non-stored apples was lower in comparison to juices after storage and was higher in juices obtained from apples treated with 1-MCP. •Juice yield was higher after apple was treatment by 1-MCP.•After 6-months of apple storage decreased of total polyphenols was observed.•Procyanidins was higher in juices after apple storage and treatment by 1-MCP.