ArticleFoods (Basel, Switzerland)2022
Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 33 citations in OpenAlex.
- Valorization of Citrus limetta peel powder for probiotic encapsulation: enhanced gastrointestinal and storage stability of Lactiplantibacillus plantarum RAD1 isolated from fermented radish (Raphanus sativus L.).World journal of microbiology & biotechnology · 2026Article
- Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice.Food chemistry: X · 2025Article
- Upcycling of Pomegranate By-Products: Pomegranate Juice Enrichment With Phenolics-Rich Pomegranate By-Product Extracts Obtained by Green Extraction Methods.Food science & nutrition · 2025Article
- ThaiFoods (Basel, Switzerland) · 2025Article
- Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice.Foods (Basel, Switzerland) · 2024Article
- Non-enzymatic browning of a composite puree ofFood science and biotechnology · 2023Article
- Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
Apple juice that is designated 'Not from concentrated' (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice industry. This study researched the influence of water-cored 'Fuji' apple fruit storage under different temperatures (0, 20 °C) and times (0, 9, 18, 30, 60 days) on the turbidity stability of NFC apple juice. Changes in the physicochemical properties (juice yield, pH, total soluble solids and titratable acid), turbidity stability (turbidity and particle size) and precipitation sensitive substances (insoluble starch, total phenolics, soluble protein and pectin) of NFC apple juice were determined, combined with the respiratory rates and ethylene release of apples, in order to study post-harvest regulation and control of processed fruit. Results indicated that fruit storage temperature and time significantly guided the turbidity stability of NFC apple juice. As a typical respiratory climacteric fruit, apple fruit stored 45 days at 0 °C and 15 days at 20 °C gained the best juice stability, respectively. This is basically consistent with the respiratory peak of fruit when processing raw materials. During the post-ripening process, the insoluble starch in apple gradually hydrolyzed into fructose and glucose, while total phenolics diminished and water-soluble pectin content increased. On the other hand, the amounts of pectin, soluble protein and phenolics in fruit juice declined as the fruit aged in the late storage period (stored 75 days at 0 °C and 40 days at 20 °C). Meanwhile particle size became larger and the turbidity stability of cloudy juices also decreased. This study's results will provide a sound theoretical basis for improving the turbidity stability of NFC apple juice by regulating the physiological state of processed raw materials.
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