![]() ![]() The target is to receive product with a good shelf life stability.įor the future, it is important to have bigger quantities of these apples on the market in order to create branded products. Investigations into the above parameters influencing the color stability of red-fleshed apple products will be continued. Find technical information, order samples and more now… Prospector has over 1000 listings for apple ingredients. Want to include apple in your formulation? ![]() Among them are apple variety, ripeness, processing and technology. Many possible parameters responsible for color stability have to be evaluated for their influence on red color. Light did not have a significant influence but higher temperatures led to a decrease in red color during storage (2) (3). Color stability was evaluated during storage in different lighting and temperatures. Utilizing the CIELAB L*a*b* color system, the color of apple juices from different red-fleshed apple varieties could be described. Meanwhile a lot of demand by manufacturers is on the market and extensive research was invested to identify coloring principles and color appearance.Ĭolor stability during shelf life of juices from red-fleshed apples is critical and an important subject to be optimized. Several years ago, the first juices appeared on the market as niche products. Whereas the first varieties tasted very astringent and acid driven, new varieties have a balanced sugar acid ratio with an acidity, which is perceived positively by customers. Anthocyanins were identified as coloring principles of red-fleshed apples (1). Red-fleshed apples are strongly red-fleshed.Īlmost 25 years ago experts started to breed those deep red-colored varieties which can also yield deep red-colored apple products like chips, cake and apple juice. The color of their apple flesh however has only a weak red touch. Red-Colored ApplesĪpples with a red skin (red-skinned apples) are very common. ![]() Color as a first impression of the fruit plays a significant role for customer acceptance. The coloring principles of apple responsible for the green, yellow and red appearance are chlorophyll (green) and phenolic components (yellow/red/brown). Sensory properties of apples include color, taste and smell but also mouth feel during consumption. Important attributes for apple are, of course, harvest and resistance to diseases, but also storage stability and sensory properties. Therefore, many horticultural activities have been determined to create new and optimized varieties of apples. In a saturated market, these traditional fruits have to compete with attractive tropical fruits. Apple and Orange are the most important fruits consumed and processed. ![]()
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