Apple cultivar and maturity affect haze-active protein and haze-active polyphenol concentrations in juice

Juices were prepared from single apple cultivars in 3 crop years. The level s of haze-active (IFA) protein and HA polyphenol were much more similar in 1997 and 1998 than In 1996. Fuji had by far the highest HA protein while Sp artan, Jonagold, and Monroe were intermediate. HA polyphenol levels were le ss consistent, but Empire, Liberty, and Monroe were low, and Jonamac, Jonag old, Golden Delicious, Cortland, and Ida Red were intermediate. The highest HA polyphenol was found in Rome, During fruit maturation, l-IA protein ten ded to increase while HA polyphenol declined. This led to a distinct tenden cy toward a lower HA polyphenol/HA protein ratio with time.