Effect of 1-methylcyclopropene (1-MCP) and storage atmosphere on the volatile aroma composition of cloudy and clear apple juices

Apple juice is the second most popular fruit juice in the world. Its continued popularity is dependent on the production of juices with good organoleptic properties including desirable flavour. The flavour quality of apple juice is dependent on may factors including apple variety, harvest maturity, storage conditions and juice processing. In this study, juice made from ‘Honeycrisp’ apples was found to have a higher concentration of aroma volatiles than juice made from ‘McIntosh’ apples. Treatment of fruit with the ripening inhibitor 1-MCP reduced aroma volatiles in juice made from ‘McIntosh’ but not ‘Honeycrisp’ fruit. Juice produced from late harvested fruit stored in air had higher aroma volatile concentrations than juice made from fruit from commercial harvests or stored in low oxygen (CA). Cloudy juice also was found to have more aroma volatiles than clear juice. This study suggest that to produce more flavourful juice, cloudy juice should be produced from apples that were harvested late and stored in air.