Abstract
Depectinzed apple juices from nine diferent cultivars, processed during the crop 1988/89, were evaluated through microbiological, physicochemical and sensorial techniques just after processing and after one year storage at room temperature. Microbiological analysis indicated a product with good sanity. Physicochemical analysis indicated slight decrease in total acid content after storage. Sensorial analysis indicated the same pattem of acceptance of the product at the end of the experiment. Evaluate through this set of techniques, the juices showed good stability after one year storage.
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Copyright (c) 1992 Gilvan Wosiacki, Aurea Tomoko Matsumoto Kamikoga, Elisabete Yurie Sataque, Enéias de Oliveira César