Comparative study of three apple varieties for processing

Abstract

This paper reports a comparative study of the apple varieties Yellow Golden Delicious, Melrose and Rome Beauty for processing. Three browning treatments (blanching, arcorbic acid and SO2) and three processing methods (canning, freezing and freeze-drying) were used in this experiment. The results showed that the most suitable variety for processing was Melrose, except for the blanching-freeze-drying combination, in which Rome Beauty and Yellow Golden Delicious were superior. The latter variety was considered inferior for processing, except for freeze-drying. Freezing was the most suitable processing method for the three apple varieties studied.