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Apple juice

  • Chapter
Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Abstract

Apples are amongst the most widely grown and widely consumed of temperate crops, taking second place only to grapes. The annual world apple crop is of the order of 40 million tons (Way and McLellan, 1989), of which at least five million tons is processed into juice (Possman, 1986). Fresh apple juice is a most unstable material both from the chemical and the microbiological point of view. Consequently, the distinct types of apple juice which are available on the market largely reflect the preservation technique used for their production.

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Lea, A.G.H. (1995). Apple juice. In: Ashurst, P.R. (eds) Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0949-3_6

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