FINAL REPORT August 15, 2016 Virgini Wine Bord Effets of Hrvest Mturity nd Post-Hrvest Storge on Fruit, Juie, nd Cider Qulity Prinipl Investigtors (Tem projet): Gregory M. Pek (50%), Assistnt Professor of Pomology, Shool of Integrtive Plnt Siene, Hortiulture Setion, Cornell University, 121 Plnt Siene Building, Ith, NY 14853 Phone: 607.255.7122 Emil: gmp32@ornell.edu Amnd Stewrt (45%), Assistnt Professor of Enology nd Fermenttion, Deprtment of Food Siene & Tehnology, Virgini Teh, 1230 SW Wshington St. HABB1 401F, Blksurg, VA 24061 Phone: 540.231.0868 Emil: mnd.stewrt@vt.edu Andrew Neilson (5%), Assistnt Professor of Food Siene & Tehnology, Deprtment of Food Siene & Tehnology, Virgini Teh, 1230 SW Wshington St., HABB1 402, Blksurg, VA 24061 Phone: 540.231.8391 Emil: ndrewn@vt.edu Strt dte: June 1, 2015 Type of Projet: Reserh Amount Funded: $34,041
A. INTRODUCTION The inresed populrity of hrd pple ider in reent yers hs reted the opportunity for oth lrge nd smll rnds like to ompete in the loholi everge mrket. As with eer nd wine, there re iders of vrying qulity nd styles to ppel to vriety of onsumers. Reltively little reserh hs een done in ider prodution, espeilly when ompred to the ody of reserh-sed knowledge ville to ommeril produers of eer nd wine. In order for Virgini idermkers to ompete in the ider mrket, it is importnt tht their ider prodution prties e informed y reserh speifi to ider prodution. We im to etter understnd the reltionship etween ider prodution prties nd resulting produt qulity in order to provide prtil resoures nd suggestions. One re of interest to ider produers is the reltionship etween hrvest mturity nd ider qulity. There hve een dedes of reserh dedited to wine grpe mturity nd its impt on the resulting wines, ut there is lk of these studies for pples nd iders. It is therefore diffiult to ssess the extent to whih orhrd mngement prties influene ider qulity. Apples t vrying stges of mturity hve different hemil ompositions, with riper pples hving higher sugr levels, higher levels of rom ompounds, nd lower idity. However, unripe pples my hve greter long-term storge potentil due to lower ethylene onentrtions t the onset of storge. Apples re le to e stored for long periods of time efore proessing, ut the hemistry of pples my hnge during storge, mking it neessry to understnd the effets storge will hve on pple, juie, nd ider qulity. B. OBJECTIVE Overll Ojetive: to understnd how fruit mturity t hrvest nd post-hrvest storge time nd onditions ffet the qulity of the fruit, juie, nd resulting ider in order to optimize proessing onditions nd desired ider hrteristis. Speifi Ojetive 1: evlution of effets of hrvest mturity on fruit, juie, nd ider qulity. Speifi Ojetive 2: evlution of effets of post-hrvest storge on fruit, juie, nd ider qulity. C. SUMMARY The gol of this reserh is to etter understnd how pre-proessing prties impt ider qulity nd how these prties n e pplied for optimized ider hrteristis. As outlined in the grnt proposl, Mnging Apple Mturity nd Storge to Inrese the Qulity of Virgini s Hrd Ciders, three ultivrs were seleted to study oth hrvest mturity nd post-hrvest storge of fruit nd the
resulting juies. Two of the three ultivrs were proessed into hrd ider. Fruit, juie, nd ider were nlyzed for speifi physil nd hemil ttriutes. For the hrvest mturity study, there were three tretments nd four iologil replites per ultivr, resulting in totl of 24 individul iders etween two ultivrs. For the post-hrvest storge study, there were four tretments nd four iologil replites per ultivr, resulting in totl of 32 individul iders etween two ultivrs. Therefore, throughout the study, totl of 56 individul iders were produed nd nlyzed. The dt olleted thus fr hs indited tht the experimentl tretments resulted in sustntil differenes in the fruit nd juie from oth studies, with fewer differenes persisting into the finl iders. This preliminry dt from the first yer of this study suggests tht though hrvest mturity nd post-hrvest storge of pples my signifintly impt fruit nd juie qulity, these ftors my not result in similrly importnt qulity differenes in the finl ider produt. If this result is onsistently found in dditionl studies, it ould llow idermkers to hve greter flexiility with their hrvesting nd fruit proessing shedules without srifiing qulity. D. MATERIALS & METHODS Fruit: York pples were hrvested from the Virgini Teh Alson H. Smith, Jr. Agriulturl Reserh nd Extension Center in Winhester, VA nd Dinett nd Brown Snout pples were hrvested from Cornell University s Reserh Orhrd in Lnsing, NY. All ultivrs were evluted for fruit nd juie qulity prmeters for oth ojetives, nd York nd Dinett juies were fermented into iders. Figures 1 nd 2 show the fruit, juie, nd ider from eh vriety.
Figure 1: York juie, fruit, nd ider (from left). Figure 2: Dinett ider, fruit, nd juie (from left).
Experimentl Tretments: For the mturity study, there were three tretments: fruit hrvested 2 weeks efore mturity, fruit hrvested t mturity, nd fruit hrvested 2 weeks fter mturity. Mturity hrvest dte ws determined sed on stndrd fruit mturity prmeters for dessert fruit prodution. These tretments re outlined in Figure 3. Figure 3: Outline of Hrvest Mturity Experiment For the storge study, fruit ws hrvested t stndrd fruit mturity nd then stored, nlyzed, nd proessed in four different tretments: t hrvest, fter 6 weeks of storge in 1 onditions plus 24 hours t room temperture, fter 6 weeks of storge in 10 onditions plus 24 hours t room temperture, nd fter 4 months of storge in 1 onditions plus 24 hours t room temperture. These experimentl tretments re outlined in Figure 4.
Figure 4: Outline of Post-Hrvest Storge Experiment Qulity Prmeters: Fruit qulity ws nlyzed y mesuring fruit firmness, fruit dimeter, fruit weight, strh-iodine index, olor, nd ethylene onentrtion. Juie qulity ws nlyzed y mesuring solule solid onentrtion (SSC), ph, titrtle idity (TA), SSC to TA rtio (SSC:TA), totl polyphenols, primry mino nitrogen (PAN), nd mmoni. Cider qulity ws nlyzed y mesuring residul sugr (RS), ph, TA, totl polyphenols, totl proynidins, individul polyphenols, PAN, mmoni, free sulfites, nd totl sulfites. Cider Fermenttion: Juie ws lrified using petinse nd settled overnight, then 750mL of juie ws rked into 1L flsks. The juie ws then treted with potssium metisulfite, per stndrd ommeril idermking prtie. Then, the juie ws inoulted using EC1118 yest nd Fermid K nutrient ddition. The flsks were seled using irloks nd then pled in 18 temperture-ontrolled environmentl hmer. Fermenttion ws monitored y weighing the flsks dily to mesure CO 2 loss, then determining residul sugr levels when the rte of mss loss pprohed zero. E. RESULTS A DISCUSSION Ojetive 1: Hrvest Mturity Fruit Qulity Tle 1: Effets of Hrvest Dte on Fruit Mturity nd Qulity. Men seprtion ws nlyzed seprtely for eh ultivr. Tretment (hrvest dte) Fruit Firmness (ls) Fruit Dimeter (mm) Fruit Weight (g) Strh- Iodine Index (1-8) Color* Ethylene (ppm) 22.26±2.10 72.58±5.98 148.7±32.63 1.175±0.50 45.88±22.33 1.711±5.54 9/11/15 19.52±1.75 77.86±5.93 179.9±41.97 1.85±1.16 75.25±15.48 8.08±51.06 9/25/15 19.62±1.82 78.17±6.65 185.3±42.85 2.288±1.24 81.25±13.34 11.73±23.16 10/9/15 28.97±2.08 50.55±4.60 49.2±12.58 1.25±0.49 30.5±18.53 0.0697±0.04 9/9/15 25.94±2.47 52.74±5.05 59.93±16.23 2.225±0.90 57.63±18.94 5.97±35.34 9/23/15 26.64±2.29 52.34±4.68 57.2±14.79 2.6±1.15 57.25±23.91 22.96±25.49 10/6/15 22.48±1.72 42.78±4.24 28.53±8.34 1.8±0.41 2.225±0.34 0.0152±0.06 9/9/15 20.64±2.17 45.48±5.49 39.42±14. 3.288±0.78 2.65±0.38 6.319±4.08 York Dinett Brown Snout 9/23/15 20.1±1.94 48.15±5.7 34 44.45±14.39 3.513±0.8 2.913±0.49 17.5±16.47 10/6/15 * For York nd Dinett, Red Color is mesured on 0-100% sle, nd for Brown Snout, Green Bkground Color is mesured on 1-4 sle.
As shown in Tle 1, there were severl qulity prmeters tht showed signifint differenes etween tretments. Fruit firmness generlly deresed s mturity dvned, nd fruit dimeter inresed with lter hrvest dtes in oth York nd Brown Snout pples, ut not in Dinett pples. Fruit weight inresed with lter hrvest dtes in ll three ultivrs nd strh-iodine index vlues deresed ross ll three ultivrs. Both olor nd ethylene onentrtion inresed with lter hrvest dtes in ll three ultivrs. These findings re onsistent with previous pple mturity studies [1-4]. Juie Qulity Tle 2: Effets of Hrvest Dte on Juie Qulity. Men seprtion ws nlyzed seprtely for eh ultivr. Tretment (hrvest dte) SSC ( Brix) ph TA (g/l Mli Aid) SSC:TA Totl Polyphenols (mg/l) 9/11/15 9.35±1.04 3.483±0.10 1.299±0.21 1.889±0.20 75.57±3.65 PAN (g N/L 0.078±0.07 Ammoni (g/l) York 9/25/15 7.875±0.50 3.53±0.13 1.277±0.12 1.511±0.12 88.33±1.82 0.05±0.01 10/9/15 9.5±0.42 3.402±0.20 1.252±0.17 1.957±0.33 60.89±8.10 0.038±0.02 9/9/15 11.13±0.77 4.475±0.11 4.955±0.28 8.748±1.57 327.0±56.25 0.046±0.01 Dinett 9/23/15 10/6/15 11.33±0.05 10.6±0.74 4.402±0.28 4.333±0.36 5.23±0.41 4.941±0.69 8.932±0.83 8.612±1.57 267.5±49.92 221.5±64.46 0.031±0.01 0.036±0.02 Brown Snout 9/9/15 9/23/15 10/6/15 11.5±0.25 10.3±0.55 11.68±0.45 4.23±0.19 4.1±0.34 3.78±0.27 1.998±0.32 2.413±0.27 2.788±0.46 5.879±1.03 4.292±0.31 4.288±0.82 231.0±35.83 203.5±45.15 159.0±40.28 0.065±0.01 0.041±0.02 0.031±0.01 As shown in Tle 2, Solule solids onentrtion did not signifintly differ etween tretments in Dinett juie, ut ws highest in the juie from fruit hrvested 2 weeks fter mturity for York nd the juie from fruit hrvested t mturity for Brown Snout. There were no signifint differenes in ph etween tretments in York nd Dinett pples, ut ph in Brown Snout juie ws signifintly highest in the juie from fruit hrvested 2 weeks efore mturity. There were no signifint differenes ross ultivrs in titrtle idity nd SSC:TA. Signifint differenes in totl polyphenols were only found in York pples with the highest onentrtion found in juie from fruit hrvested t mturity nd the lowest onentrtion found in juie from fruit hrvested 2 weeks fter mturity. PAN onentrtion signifintly differed only in Brown Snout juie with the highest onentrtion found in juie from fruit hrvested 2 weeks efore mturity nd the lowest onentrtion found in juie from fruit hrvested 2 weeks fter mturity. Ammoni ws not detetle in ny of the tretments ross ll three ultivrs.
Cider Qulity Tle 3: Effets of Hrvest Mturity on Cider Qulity (Condensed) Tretment (hrvest dte) Residul Sugr (g/l) Totl Proynidins (mg/l) 0.5083±0.43 0.0122±0.002 9/9/15 1.6400±0.01 0.0127±0.002 Dinett 9/23/15 10/6/15 1.4810±0.38 0.0064±0.004 Tle 3 lists only the ider prmeters mesured with signifint differenes ross experimentl tretments. There were no prmeters mesured for York with signifint differenes etween tretments, nd only residul sugr nd totl proynidins differed etween tretments in Dinett. There were higher residul sugr levels found in the iders mde from fruit hrvested t mturity nd fruit hrvested 2 weeks fter mturity. Higher onentrtions of totl proynidins were found in ider mde from fruit hrvested t mturity nd lower onentrtions of totl proynidins were found in ider mde from fruit hrvested 2 weeks fter mturity. Summry of Ojetive 1 Results From this dt, fruit qulity signifintly differs etween tretments in ll three ultivrs, nd juie hemistry shows severl signifint differenes etween tretments. However, very few differenes persist into the ider fter fermenttion despite the differenes oserved in the fruit nd the juie.
Ojetive 2: Post-Hrvest Storge Fruit Qulity Tle 4: Effets of Post-Hrvest Storge on Fruit Mturity nd Qulity. Men seprtion ws nlyzed seprtely for eh ultivr. Tretment (Storge Condition) Fruit Firmness (ls) Fruit Dimeter (mm) Fruit Weight (g) Strh (1-8) Color* Ethylene (ppm) At Hrvest 20.10±1.54 74.65±6.22 160.18±38.19 2.063±1.46 65.38±19.92 1.47±1.01 York Storge 1 C Storge 10 C 18.42±1.79 15.82±1.59 73.24±5.48 73.54±5.18 150.80±36.06 155.50±35.25 4.262±1.29 6.875±1.11 89.1±101.17 73.33±18.64 98.48±128.57 236.56±227.51 Storge 1 C 14.63±1.76 d 73.06±5.36 143.93±28.79 6.000±3.51 77.35±19.36 71.56±54.19 At Hrvest 28.45±1.94 47.13±4.33 42.68±11.39 3.250±1.21 d 47.25±19.25 19.62±36.08 Dinett Storge 1 C Storge 10 C 22.47±3.09 15.98±3.13 48.01±5.37 50.25±6.01 45.68±14.27 51.10±17.83 5.150±1.25 7.675±0.40 56.73±24.49 59.93±27.69 51.52±100.94 304.0±264.24 Storge 1 C 16.73±1.47 51.24±4.45 50.80±13.29 8.000±0.0 61.25±23.25 239.15±177.92 At Hrvest 23.06±2.98 43.04±5.83 34.55±12.57 3.380±0.98 3.00±0.44 14.87±10.28 Brown Snout Storge 1 C Storge 10 C 18.28±1.83 14.28±2.54 45.36±3.85 44.89±5.01 38.90±8.14 38.40±11.02 6.090±1.27 8.000±0.0 2.91±0.32 3.43±0.54 133.64±186.74 324.06±373.86 Storge 1 C 44.05±4.39 31.28±9.22 8.000±0.0 3.53±0.54 151.94±131.27 * For York nd Dinett, Red Color is mesured on 0-100% sle, nd for Brown Snout, Green Bkground Color is mesured on 1-4 sle. As shown in Tle 4, fruit firmness ws gretest t hrvest for ll three ultivrs then signifintly deresed with inresed storge time. Fruit dimeter ws not signifintly different etween tretments in York nd Brown Snout pples, ut in Dinett ws signifintly higher in the fruit stored for 6 weeks t 10 C nd fruit stored for 4 months t 1 C. Fruit weight ws gretest for York pples nlyzed t hrvest ut ws gretest in Dinett fruit stored for 6 weeks t 10 C nd fruit stored for 4 months t 1 C. Brown Snout fruit weight ws gretest in the fruit stored for 6 weeks t 1 C nd fruit stored for 6 weeks t 10 C. Both Strh-Iodine Index vlues nd olor vlues were lowest in fruit nlyzed t hrvest for ll three ultivrs. Ethylene onentrtion ws lowest in fruit nlyzed t hrvest for ll three ultivrs. Both York nd Brown Snout fruit hd the
highest ethylene onentrtions in fruit stored for 6 weeks t 10 C, nd Dinett ethylene onentrtions were highest in fruit stored for 6 weeks t 10 C nd 4 months t 1 C Juie Qulity Tle 5: Effets of Post-Hrvest Storge on Juie Qulity. Men seprtion ws nlyzed seprtely for eh ultivr. Tretment (storge ondition) SSC ( Brix) ph TA (g/l mli id) SSC:TA Totl Polyphenols (mg/l) PAN (g N/L) Ammoni (g/l) At Hrvest 9.73±0.35 3.656±0.047 4.478±0.479 2.191±0.254 94.74±9.98 0.060±0.020 York Storge 1C Storge 10C 9.3±0.90 10.23±0.48 3.406±0.091 3.441±0.358 4.799±0.308 2.668±0.408 1.95±0.291 3.927±0.841 113.96±7.21 93.13±10.82 0.073±0.041 0.051±0.014 Storge 1C 10.80±0.497 3.434±0.250 3.264±0.304 3.342±0.471 122.6±13.03 0.040±0.013 At Hrvest 11.80±0.80 4.698±0.023 1.114±0.140 10.69±1.18 335.5±44.85 0.038±0.016 Dinett Storge 1 C Storge 10 C 11.48±0.57 11.6±1.29 4.656±0.084 4.484±0.153 1.316±0.288 1.059±0.216 9.101±2.373 11.19±1.965 323.0±35.87 343.5±65.21 0.034±0.020 0.030±0.018 Storge 1 C 14.3±1.374 4.372±0.075 1.374±0.140 10.51±1.594 482.0±67.75 0.029±0.016 At Hrvest 12.85±0.24 4.306±0.151 2.298±0.051 5.594±0.148 243.5±11.36 0.031±0.012 Brown Snout Storge 1 C Storge 10 C 12.35±1.29 15.93±0.56 3.947±0.188 4.029±0.192 2.603±0.229 2.78±0.275 4.80±0.863 5.767±0.551 248.0±59.96 322.0±81.68 0.020±0.008 0.040±0.011 Storge 1 C 17.03±0.32 4.156±0.111 3.186±0.129 5.35±0.227 281.0±21.21 0.024±0.013 As shown in Tle 5, SSC ws highest in the juie from fruit stored for 4 months t 1 C ross ll three ultivrs. The ph in York nd Brown Snout juie ws lowest in juie from fruit proessed t hrvest, nd ph ws lowest in Dinett pples in oth the juie from fruit proessed t hrvest nd juie from pples stored for 6 weeks t 1 C. TA did not signifintly differ etween tretments in Dinett pples, ut ws signifintly highest in York juie mde from fruit stored for 6 weeks t 1 C nd in Brown Snout juie mde from fruit stored for 4 months t 1 C. There were no signifint differenes in SSC:TA etween Dinett nd Brown Snout tretments. However, for York juie, SSC:TA ws highest in the juie mde from pples stored for 4 months t 1 C. Totl polyphenols onentrtions in York nd Dinett juies were highest in juie mde from fruit stored for 4 months t 1 C. Brown Snout juie did not show signifint differenes in polyphenol onentrtions etween tretments. There were no signifint differenes
in PAN onentrtion etween tretments in ny of the three ultivrs. Ammoni ws not detetle in ny of the York, Dinett, or Brown Snout juies. Cider Qulity Tle 6: Effets of Post-Hrvest Storge on Cider Qulity (Condensed). Men seprtion ws nlyzed seprtely for eh ultivr. Tretment Totl Totl Residul Free SO (storge Polyphenols Proynidins 2 Totl SO 2 Sugr (g/l) (mg/l) (mg/l) ondition) (mg/l) (mg/l) At Hrvest 0.418±0.07 50.92±5.64 0.469±0.31 12.504±1.53 York Storge 1C Storge 10C 0.384±0.22 0.010±0.01 71.09±12.96 55.87±8.55 0.469±0.18 0.021±0.04 11.488±1.56 6.460±0.902 Storge 1C 0.213±0.20 61.58±10.34 0.313±0.36 7.424±1.581 At Hrvest 1.285±0.284 412.2±49.81 0.010±0.002 0.547±0.156 19.538±1.64 Dinett Storge 1 C Storge 10 C 1.319±0.131 0.920±0.58 423.2±38.26 401.70±36.16 0.016±0.003 0.012±0.001 0.313±0.0 0.313±0.0 7.503±3.31 11.645±3.12 Storge 1 C 0.508±0.43 495.20±82.51 0.017±0.001 0.156±0.18 11.176±1.21 Tle 6 shows those prmeters with signifint differenes in one or more ultivr. Mny of the prmeters showed no signifint differenes etween tretments. York ider residul sugr ws lowest in the ider mde from pples tht were stored for 6 weeks t 10 C. Totl polyphenols in York ider ws lowest in the ider mde from pples proessed t hrvest nd highest in ider mde from pples stored for 6 weeks t 1 C. Dinett iders mde from pples stored for 4 months t 1 C hd the gretest onentrtion in totl proynidins. Free sulfites in Dinett ider ws highest in the ider mde from pples proessed t hrvest nd lowest in the ider mde from pples stored for 4 months t 1 C. Totl sulfites in York nd Dinett were highest in the ider mde from pples proessed t hrvest. Summry of Ojetive 2 Results Though there were mny differenes etween tretments onerning fruit nd juie hrteristis, there were fewer differenes found in the different ider storge tretments. This indites tht though storge onditions my gretly influene the physil nd hemil hrteristis of the fruit nd juie, few differenes persist into the finl ider.
F. CONCLUSIONS A FUTURE WORK The first yer of dt indites tht hrvest timing nd storge durtions nd onditions my hve limited impt on the ider qulity even when there re signifint impts on fruit nd juie qulity. The dt lso show tht ertin qulity prmeters re ultivr-dependent. Therefore, further reserh is neessry to sertin the effets of hrvest mturity nd post-hrvest storge on dditionl ultivrs used for idermking. Furthermore, the impt of the growing seson nnot e ssessed within one yer. For exmple, sesons with older wether during the hrvest window my result in smller differenes etween tretments, while wrmer growing seson ould led to greter hnges in fruit hemistry during the hrvest window. Growing seson onditions were not expeted to influene the post-hrvest storge experiment, however fruit mturity when fruit is pled into storge is expeted to signifintly influene the outome. For these resons, we will ontinue this projet investigting new ultivrs importnt for ider prodution in seond yer, with ontinuing funding from the Virgini Wine Bord. G. IMPACT STATEMENT The results of this study were presented to 60 ommeril pple growers nd ider mkers on June 16, 2016 t Commeril Cider Prodution Workshop orgnized y Virgini Teh Coopertive Extension (orgnizers were Dr. Greg Pek, Dr. Amnd Stewrt, nd Mrk Sutphin) t the Virgini Teh Alson H. Smith, Jr. Agriulture Reserh nd Extension Center. Pulished reserh results nd reserh-sed reommendtions with regrds to the influene of orhrd mngement nd preproessing prties on ider qulity re not urrently ville. This reserh projet represents n importnt first step towrd developing prtil reserh-sed reommendtions for ider mkers, tking into ount oth rop prodution nd proessing systems. H. PUBLICATIONS/PRESENTATIONS OF THIS A RELATED RESEARCH Ewing, B. Effet of Hrvest Mturity nd Post-Hrvest Storge on Fruit, Juie, nd Cider Qulity. Food Siene nd Tehnology Poster Session. 2016. Virgini Teh. Ewing, B. Effet of Hrvest Mturity nd Post-Hrvest Storge on Fruit, Juie, nd Cider Qulity. 2016. Commeril Cider Prodution Workshop. Virgini Teh Coopertive Extension.
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