Kj. Siebert et Py. Lynn, Apple cultivar and maturity affect haze-active protein and haze-active polyphenol concentrations in juice, J FOOD SCI, 65(8), 2000, pp. 1386-1390
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.