Processed products, apple quality

In farms, fruit of different varieties are grown and harvested according to particular harvests periods. Apples and pears are considered in this work. Each day of the harvesting period, OFs produce a certain amount of fruit of each variety. From the company s point of view, the production of its farms can be processed in its own PPs (XI) and CJPs (X2). The production and quality distribution per variety in each farm... 

Apple Quality Characteristics as Related to Various Processed Products... 

This situation has led to some confusion in evaluating apple quality for processing and to uncertainty in establishing its market value. Standards, whether of federal or state origin, have been too general to serve very well the individual users concerned with a particular product or process. Consequently, there have been attempts to set up more explicit grades that better fit... 

The parameters, mentioned however, have not been clearly interpreted in terms of quality, i.e. what aspect of quality is measured The IQC provides a framework for further investigations to demonstrate the meaning of these parameters. In the apple and carrot experiments of the Louis Bolk Instituut, we demonstrated some experimental parameters in food products grown with different balances between growth and differentiation. Biocrystallisation pictures in particular, are able to show both the life processes of growth and differentiation, and their integration. In future we expect to find the key to work out the relevance of coherence for health in the balance (the integration) between the life processes. 

Grinding processes also play a role for product quality, as Grinberg et al. [59-60] report for apricots and apple puree. 

Novotna et al. (1999) showed that sensory quality of apple juice subjected to high-pressure treatment was better than that of pasteurized juice in terms of aroma. Lavinas et al. (2008) indicated that high-pressure processing (350-400 MPa, 3 or 7 min) of cashew apple juice reduced the aerobic mesophilic bacteria count to a level below the detection limit yeast and filamentous fungi were also inactivated. The juice could be stored for 8 weeks at 4°C without any significant change in the product quality. 

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