ATPLE JUICE EXTRACTION FOR JELLY 



221) 



Chart 2. Effect of Extraction Temperature upon Yield of Soluble Solids and Pectin 

 in First and Second Extracts of Sliced and Chopped Apples. Ratio of 

 Apple to Water 3:3. 



100 



90 



70 



60 



W Mo 



Fin^T EXTRACTION 

 ^ecoMD EXTRACTION 



Sliced Chopped Sliced Chopped 



SOLUBLE SOLIDS PECTIN 



What has Just been said relative to Baldwin apples normally held true 

 for Red Astraohan, Red Siberian Crab, Wealthy, Mcintosh, King David, 

 W^inesap, and Rhode Island Greening. Of course there were differences in 

 ease of extraction. For example, Red Astrachan, King David, and Wealthy 

 gave up their soluble solids, including pectin, more readily than most of the 

 other varieties. A relatively high acidity undoubtedly aided in breaking up 

 the cell walls and liberating the cell contents of the fruit. Referring to 

 Tables 7 and 8, it is evident that the cellular structure of certain varieties 

 was more easily broken down by heat extraction with water than that of 

 others. The Greening, Winesap, and Baldwin were among the varieties most 

 difficult to extract with water, while Mcintosh and Red Siberian Crab occu- 

 pied an intermediate position in this respect. At any rate it appeared that, 

 for all the varieties tested, two successive 1.5-minute extractions of the sliced 

 apples at the boiling point removed from 58 to 74 per cent of the pectin and 

 73 to 93 per cent of the soluble solids. For chopped fruit, the recovery was 

 slightly increased, but at the expense of clearness of the juice. The per- 

 centage of soluble solids remaining in the pulp after three extractions varied 

 from 2.2 in Wealthy to 14-.3 in Mcintosh, with a general average of 6.0 for 

 all varieties. 

 Comparison of Sliced and Chopped Apples for Juice and Jelly. 



Influence of Temperature and Ratio of Fruit to Extraction Water. Com- 

 parative data are presented in Tables 7 and 8 and in Charts 2 and 3. In 

 general the chopped apples gave a slight increase in yield of soluble solids, 

 pectin, and malic acid over sliced fruit. On the other hand the expressed 

 juice of chopped apples was always more cloudy and turbid than that from 

 sliced fruit. This was true in the case of the first extract alone or of 2 or 3 

 successive extracts combined, though this increased recovery seldom amounted 



