Apples from both refrigerated and controlled atmosphere storage are capable of producing quality products (Drake et al., 1979). The product produced and the grade desired must be taken into consideration by the manufacturer when considering apples from not only the different types of storage but directly from the field as well. The processor may choose to hold the fruit at elevated temperature to allow for further maturation development (softening, color change, etc.). Some cultivars such as Delicious require additional press aid and filtration as they advance in maturity and become softer. Different grades of applesauce can be manufactured from the same cultivar depending on the type of storage, time of storage, and maturity when processed.
18.4.1 PROCESSED APPLE PRODUCTS Americans consume an average of 47 lb per capita of apples and apple products per year; 17 lb of this was as fresh apples in 2002. Over 27 lb of apples per capita are processed apple products. Apples are processed into a variety of products, although apple juice, averaging 19 lb of apples per capita, is the most popular processed apple product. Apples for processing should be sound, mature, reasonable size, and of uniform shape to be peeled.
These peeled apples are processed into canned, frozen, and dehydrated apple slices and dices, plus several styles of applesauce. Applejuice is processed from apples that are unsuitable for use in other peeling operations. “Eliminator” apples, smaller than 21/4 in., are too small to peel, even for applesauce, and are diverted to juice. 18.4.2 APPLE JUICE PROCESSING By far the largest volume of processed apple products is in the form of juice, with approximately110,000 t (70/71∞ Brix equivalent) of apple juice produced in the U.S. in 2002/03.
On the other hand, imports of apple juice into the U.S. from China, Argentina, Chile, and other countries continue to increase. Apple juice is processed and sold in many forms. Fresh apple juice or sweet cider is considered to be the product of sound, ripe fruit that has been pressed and bottled or packaged with no form of preservation being used, other than refrigeration. This type of fresh juice is normally sold at roadside stands or in the fresh section of stores not far from the producer. Worldwide, naturally fermented applejuice is called apple cider and is usually fermented to a specific gravity of 1 or less (National Association of Cider Makers, 1980). In the U.S. apple cider refers to “sweet cider” that is made from the unfermented applejuice pressed from early-season, tart apples. Shelf-stable apple juice is sweet cider that has been treated by some method for preservation. This processed apple juice can be in several styles: clarified juice, crushed apple juice, “natural” unfiltered juice, or apple juice concentrate, either frozen or high brix.
Apple juice that has been clarified with some form of depectinization and filtration before pasteurization and bottling is the most popular apple juice product produced in the U.S. “Natural” juice is juice as it comes from the press with often about 2% ascorbic or erythorbic acid added to preserve color. It is then pasteurized and bottled. Some forms of natural apple juice are produced with the use of heat treatment only. This process results in a darker apple juice. Crushed apple juice is a product with a high pulp content.
Apple varieties: EarlyWorcester.htm . HowgateWonder.htm . JamesGrieve.htm . OrleansReinette.htm . RibstonPippin.htm