Home > XIV EUCARPIA Symposium on Fruit Breeding and Genetics > Swedish apple cultivars vary in traits for juice and cider making

Articles

Swedish apple cultivars vary in traits for juice and cider making

Article number

1172_48

Pages

255 – 258

Language

English

Abstract

Interest in using local fruit cultivars for value-added food products has increased recently but information on how specific traits affect product quality is lacking.
We made single-cultivar juice and cider from 54 apple cultivars.
Content of soluble solids, titratable acidity, phenolic compounds, organic acids, glucose, fructose and ethanol was determined, and a sensory profiling of each product was made.
Generally, early-ripening cultivars had high titratable acidity and a low content of total soluble solids, and produced juice and cider of inferior quality compared to products made from late-ripening cultivars.
A few promising cultivars that produced superior juice and cider were identified.

Publication

XIV EUCARPIA Symposium on Fruit Breeding and Genetics

Authors

K. Rumpunen, A. Ekholm, H. Nybom

Keywords

Malus × domestica, soluble solids, titratable acidity, phenolic compounds, organic acids

Full text

https://doi.org/10.17660/ActaHortic.2017.1172.48

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