A multimodal and multiscale investigation of factors affecting the juice yield of cider apples
Abstract
Apple cider juice yield at harvest and after 15 and 30 days of storage durations was studied by analyzing the
mechanical properties of fresh and plasmolyzed flesh, water distribution, cell wall polysaccharide composition
and organization of the apples; in this study, the apple varieties used were Avrolles, Douce coetligne, Douce
moen, Judor, Petit jaune. Juice yield mainly depended on the apple variety and the storage duration. Cellulose
organization and cell wall pectin hydration were affected by ripening and are related to fruit firmness. Flesh
viscoelastic mechanical properties were not general indications of juice yields. However, these properties helped
distinguish the varieties according to flesh damage caused by ice crystals upon freezing. Cell encapsulation of the
juice in the flesh contributed to lower yields. The apple variety and harvesting mode are recommended as a
means to better control juice yield variations.