- 2 



Storage Rots of Apples and Their Control 



R.H. Dairies, Rutgers University 

 Physiology and Effects of Newer Spray Materials on Fruit 



Finish 



R.H. Dairies, Rutgers University 

 Interaction of Alar, Ethephon and Preharvest Drop Control 



Chemicals on Fruit Quality at Harvest 



Duane W. Greene, University of Massachusetts 



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APPLE JUICE OR APPLE CIDER 



Department of 



K.M 

 Food 



Hayes 

 Science 



and Technology 



Many 

 juice and 



consumers ask , 

 apple cider?" 



"What is the difference between apple 



Apple juice is generally understood to be sweet cider that 

 has been treated by some method to prevent spoilage as long as the 

 can, bottle, or other type of container is kept hermetically sealed. 

 Sweet cider is generally thought of as the product sold fresh with- 

 out any permanent preservation treatment. 



I tend to describe apple juice as being less brown than cider, 

 clear, and having been treated. Sweet cider, on the other hand, 

 has more body (and flavor), is dark brown and is fermentable after 

 a week or 10 days. One could go on and on by describing packaging, 

 sales outlets, geographical distribution area, etc. Another de- 

 scription might be that one seldom finds apple juice being sold at 

 roadside markets. 



To sum up and give you a legal definition, this is USDA's 

 definition of canned apple juice: 



Canned apple juice is unfermented liquid prepared from the 

 first pressing juice of properly prepared sound, fresh apples, ex- 

 cluding the liquid obtained from any additional residual apple 

 material. Such apple juice is prepared without any concentration, 

 without dilution, or without the addition of sweetening ingredi- 

 ents; may be processed with or without the addition of antioxidants; 

 and is sufficiently processed by heat to assure preservation of the 

 product in hermetically sealed containers (either metal or glass). 



Doesn't fresh sweet cider sound better? 



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