J Amer Soc Hort Sci, 1986, Vol 111, #5, pp.

742-746

Effects of Fruit Maturity, Juice Storage, and Juice Extraction

Temperature on Quality of `Concord' Grape Juice
J.R. Morris', W.A. Sistrunk1, J. Junek2, and C.A. Sims2
Department of Food Science, University of Arkansas, Fayetteville, AR 72703

Abstract. A factorial study was designed to examine the effects of fruit maturities, juice extraction temperatures, storage
time, and storage temperature on the quality of `Concord' grape (Vitis labrusca L.) juice. Mature grapes produced juice with
superior sensory quality and better objective color initially than less-mature grapes, but juice from grapes at both maturities
had similar sensory quality after 18 months. The high extraction temperature (99°C) resulted, in juice with better color
initially than extraction at 60°, but juice extracted at 85° or 99° resulted in greater browning and loss of total anthocyanins
during storage than extraction at 60°. High storage temperature (35°) greatly accelerated quality loss. Sensory color ratings
correlated better with a ratio of absorbencies at 520/430 nm (r = 0.95) and a/b (r = 0.92) than other objective color
measurements.

Color is one of the most important qualities of ‘Concord’
grape products. A typical purple-red color is associated with
high quality in grape juice, but changes in color during
processing and storage from purple-red to brown cause a drastic
decline in quality.
Maturity influences color of grapes as the soluble solids
increase from 14% to 18% or higher. The development of the
typical purple-red color in `Concord' grapes begins at veraison
and continues through maturation (1, 8, 13, 14). However, as the
pH of `Concord' grapes increases from about 3.1 at veraison to
3.8 or higher, a bathochromic shift occurs in the pigments,
resulting in a color change from purple-red to blue (3, 7, 8, 16).
Extraction temperature influences color of juice, since
polyphenoloxidase (PPO) accelerates the rate of degradation of
anthocyanins in crushed grapes (4-6, 12). Inactivation of PPO
by heat prior to depectinization prevents loss of anthocyanins
during extraction and subsequent storage. Storage temperature
and time are primary factors for stability of color in long-term
storage (4, 5, 8). Also, excessive argol levels in storage tanks
have been a concern of the Arkansas juice processors in recent
years because of the losses in volume of juice per ton of grapes
and the increase in production costs. Previous studies showed
that maturity, total acidity, and juice storage time affect the
percentage of tartrates or argol level in grape juice (8, 9). The
percentage of total phenols was increased in less-mature grapes
and at high extraction temperatures (6, 11). The objective of this
study was to determine the effects of maturity, extraction
temperature, storage temperature, and storage time on color
extraction and degradation, quality changes, and argol formation
in ‘Concord grape juice.
Materials and Methods
`Concord' grapes were grown on plots at the Arkansas
Agricultural Experiment Station, Fayetteville. The grapes were
harvested, separated from stems by hand, and sorted visually by
color into ripe (purple-red) and less-ripe (red-purple) maturity
Received for publication 26 Nov. 1985. Published with the approval of the Director,
Arkansas Agricultural Experiment Station. The cost of publishing this paper was
defrayed in part by the payment of page charges. Under postal regulations, this paper
therefore must be hereby marked advertisement solely to indicate this fact.
'Professor. Research Assistant.
categories. The experiment was designed as a factorial
with 3 replications, 2 maturities, 3 extraction
temperatures (60°, 85°, and 99°C), 2 storage
temperatures (24° and 35°), and 5 storage times (0, 1, 5,
10, and 18 months). The extraction temperatures were
based on previous research that showed that juice
extracted at 85° and 99° was superior in quality to that
extracted at 60° (6).
The 10-kg lots of sorted grapes were heated to either
60°, 85°, or 99°C in steam kettles and cooled to 60° in
20-liter polypropylene containers submerged in cold
water. Pectic enzyme (Ergazyme 1000) was added to all
lots at 60°, and the mixture was stirred frequently for 1 hr
to hydrolyze the pectins. The pulp was pressed through a
burlap bag to remove skins and seeds.
The juice was filtered through 2 layers of cheesecloth
heated to 85°C and poured into 211 x 304 R-enamel
cans, which were sealed, inverted for 5 min, and cooled
in cold tap water. After being cooled, the cans were
stored until the analyses were made. Cans were stored at
24° or 35°, which represented ambient temperature and
elevated storage temperature, respectively. Quadruplicate
samples of each lot were analyzed the day after
processing and after 1, 5, 10, and 18 months of storage.
The cans were opened and the clear juice decanted from
the upper two-thirds of the can to prevent suspended
particles from interfering with the color measurement.
Color was measured from 10 ml of juice in a plastic
cup with an optical glass bottom on a Gardner Color
Difference Meter (CDM) that was standardized against a
white plaque with the following readings: L = 93.2, a =
-1.4, and b = 3.2. The depth of the juice was 5 mm, and a
white plaque was placed over the top of the cup during
the measurement. Hue was calculated as the angle whose
tangent equals b/a (2).
Color was measured from 10 ml of juice in a
plastic cup with an optical glass bottom on a Gardner
Color Difference Meter (CDM) that was standardized
against a white plaque with the following readings: L =
93.2, a = -1.4, and b = 3.2. The depth of the juice was 5
mm, and a white plaque was placed over the top of the
cup during the measurement. Hue was calculated as the
angle whose tangent equals b/a (2).
 Table 1. Main effects of maturity, extraction temperature, and storage regime on quality of `Concord' grape juice.

Soluble Total Precipitated

solids Acidity phenolics argols
Treatment pH (%) (% tartaric) (mg- liter-1 gallic acid) (% dry wt)
Maturity
1 3.58 13.6 0.78 201 2.20
2 3.70 14.3 0.78 160 2.16
LSD 5% 0.02 0.1 NS 40 NS

Extraction temp (°C)

60° 3.58 13.5 0.78 198 2.03
85° 3.67 14.1 0.72 177 2.19
99° 3.67 14.4 0.74 166 2.32
LSD 5% 0.02 0.2 0.04 NS 0.07
Storage temp (°C)
24° 3.64 14.0 0.70 775 2.36
35° 3.64 14.0 0.80 186 2.01
LSD 5% Ns Ns 0.03 Ns 0.06
Months in storage
0 3.69 14.4 0.83 243 2.16
1 3.53 14.8 0.77 241 2.06
5 3.59 13.9 0.70 124 2.02
10 3.61 13.8 0.76 143 2.00
18 3.77 13.0 0.68 152 2.67
LSD 5 % 0.03 0.2 0.05 69 0.10

Table 2. Main effects of maturity, extraction temperature, and storage regime on color and sensory quality of
`Concord' grape juice.

Total Browning
Sensory
anthocyanins index CDM Discolor- Color Flavor
Treatment (A520/gfw)' (A520/A430) alb ationY preference
Maturity
1 6.43 1.83 2.9 4.9 4.3 3.5
2 8.75 1.96 3.4 5.1 5.2 4.2
LSD 5% 0.71 0.05 0.1 0.2 0.2 0.2
Extraction temp (°C)
60° 6.53 1.81 3.0 5.1 4.5 3.7
85° 7.56 1.94 3.1 4.9 4.6 4.0
99° 8.68 1.93 3.3 5.2 5. 1 3.9
LSD 5% 0.87 0.06 0.2 0.2 0.2 0.2
Storage temp (°C)
24° 9.24 2.19 3.9 6.2 5.5 4.4
35° 5.94 1.60 2.4 3.9 3.9 3.3
LSD 5% 0.71 0.05 0.1 0.2 0.2 0.2
Months in storage
0 15.95 3.01 6.0 9.0 7.5 7.0
1 9.27 2.72 4.5 7.3 7.3 5.4
5 6.25 1.61 2.5 4.2 4.4 3.4
10 3.91 1.21 1.4 3.6 3.7 2.1
18 2.57 0.92 1.3 1.2 0.9 1.3
LSD 5 % 1.12 0.08 0.2 0.3 0.3 0.3
Z
A520/gfw = absorbance units at 520 nm~g-1 fresh juice weight.
Y
A high score indicates less discoloration.

Color was measured from 10 ml of juice in a plastic cup with an optical glass bottom on a Gardner Color Difference
Meter (CDM) that was standardized against a white plaque with the following readings: L = 93.2, a = -1.4, and b = 3.2. The
depth of the juice was 5 mm, and a white plaque was placed over the top of the cup during the measurement. Hue was
calculated as the angle whose tangent equals b/a (2).
 Table 3. Interactive effects of maturity and months of storage time on quality of `Concord' grape juice.

Total Browning CDM Sensory

Months in anthocyanins index a/b Color Flavor
storage (A520/gfw)` (A520/A430) DiscolorationY preference preference

Less-mature
0 13.20 2.91 6.2 8.8 6.4 6.6
1 8.05 2.72 4.2 7.0 6.6 4.9
5 5.73 1.53 2.1 4.0 4.3 2.6
10 3.05 1.13 1.1 3.9 3.2 1.8
18 2.11 0.86 1.0 1.2 0.9 1.3
Mature
0 18.70 3.12 5.9 9.1 8.5 7.4
1 10.48 2.72 4.9 7.7 8.0 5.9
5 6.76 1.69 2.9 4.4 5.5 4.2
10 4.77 1.30 1.7 3.4 3.0 2.3
18 3.03 0.97 1.6 1.2 1.0 1.4
LSD 5% 1.13 0.08 0.2 0.3 0.2 0.3
Z
A520/gfw = absorbance units at 520 nm g-1 fresh weight.
Y
A high value indicates less discoloration.

Table 4. Interactive effects of extraction temperature and months of All ratings were made on an open countertop in a room that
storage on quality of `Concord' grape juice. could be lighted with both average and high-intensity
Total Browning lighting. The average lighting was used since it provided
Extraction Months anthocyanins index better perception by the panelists.
temp in storage (A520/gfw)Z (A520/A430) The data were subjected to factorial analysis of variance.
Means of the main effects and interactions were separated by
60°C the least significant difference.
0 12.6 2.77
1 8.15 2.68 Results and Discussions
5 1.54
`Concord' juice from ripe grapes had increased pH,
10 6.57 1.17
percentage of soluble solids, total anthocyanins,
18 3.30 0.87
browning index, CDM alb values, and reduced
2.04 concentrations of phenols (Tables 1 and 2). CDM a/b
85°C 0 3.20
values are presented instead of hue values (2), since alb
1 16.6 0 2.70
values show improved correlation with sensory color
5 8.94 1.63
ratings (see Table 6). The sensory panel preferred juice
10 5.53 1.24
from the mature grapes more than less-mature fruit for
18 4.04 0.95
absence of discoloration, color preference, and flavor
2.71 (Table 2).
99°C 0 3.06
Extraction of juice at 60°C resulted in lower pH,
1 18.6 0 2.79
soluble solids, and precipitated argots but higher acidity
5 10.72 1.66
compared to juice extracted at 85° or 99° (Table 1).
10 6.64 1.22
Sistrunk and co-workers (8, 9) reported similar results.
18 4.50 0.93
Juice extracted at 99° was rated higher in color and flavor
2.96 than juice extracted at 60°-the conventional process. The
LSD 5% 0.10
TAcy, browning index, and CDM a/b values were higher
z
A520/gfw = absorbance units at 520 nm~gw fresh weight. at 99° extraction than at 60° (Table 2).
Juice stored at 35°C was higher in acidity and lower in
ml with deionized water. Gallic acid was used as the standard precipitated argots than juice stored at 25° (Tablet).
to calculate concentration. The precipitated argots, tartrates, Apparently, the high temperature increased the solubility
and other insoluble solids were measured by filtering the lower of the potassium bitartrate, a major component of the
one third of the contents of the cans through tarred 10 x 10 cm argots. Storage at 35° was more detrimental to quality
miracloth papers, drying at 70°C for 24 hr, and calculating the than storage at 25°, as indicated by the sensory ratings,
percentage of dry weight. TAcy, browning index, and CDM a/b values (Table 2).
Sensory evaluation for color intensity, freedom from Increased storage time was detrimental to juice quality.
discoloration, color acceptance, and flavor was conducted by The changes in quality are evident in the increase in pH
15 trained panelists on a 9-point hedonic scale: 9 = intense and precipitated argots and the decline in acidity, soluble
purple color, free from browning, and highly acceptable in solids, and phenols after 18 months (Table 1). Previous
color and flavor; 1 = extremely light color, extremely brown, studies showed similar results on `Concord' and
and least-acceptable in color and/or flavor. The panel was muscadine grape juice (8-11). The large increase in argots
instructed on the rating scale and shown samples of products at 18 months increased pH significantly. Sistrunk and
that represented the different levels of quality. The color Cash (8) reported an increase in precipitated argots from
ratings were made in white, 6-cm-diameter porcelain dishes 'Concord' grape juice with the addition of tartaric acid and
with 5 ml of juice in each. Flavor was evaluated by sampling with an increase in storage time. This decrease in quality
from beakers of juice with a plastic spoon. after storage also is illustrated by decreases in sensory
 Table 5.Interactive effects of storage temperature and storage time on color and flavor of `Concord' grape juice.

Total Sensory
Storage anthocy Browning Dis- Color Flavor
temp Time anins CDM index colorationY preference preference
(°C) (months) (A520/gfw)z A/b (A520/A430)

24° 0 15.95 6.0 3.01 9.0 7.5 7.0

1 11.44 5.3 2.92 8.1 7.5 6.1
5 6.00 4.1 2.2 1 6.6 5.9 4.4
9.66 2.1 1.6 5.4 5.8 2.6
10
3.16 2.1 1.1 4 1.9 1.0
18 2.0
15.95 6.0 3.0 1 9.0 7.5
35° 0 7.0
7.09 3.8 2.5 3 6.5
1 7.1 4.7
1.83 0.8 1.00 1.8
5 2.8 2.4
2.84 0.6 0.75 1.9
10 1.5 1.6
2.98 0.4 0.70 0.6
18 0.8 0.7
LSD 5% 1.13 0.2 0.08 0.3 0.2 0.3
z
A520/gfw = absorbance units at 520 nm~g-1 fresh weight. yA high value indicates less discoloration.

Table 6. Correlation matrix for quality of 'Concord' grape juice.z

A520/ discolor- color SS

TAcy A430 L a b a/b a/L huey ation pref . flavor (%) pH Acid
TAcy 1.00 0.81 - 0.74 - 0.70 - 0.61 0.78 0.79 - 0.69 0.82 0.78 0.81 0.50 0.11 0.10
A520/A430 --- 1.00 - 0.84 - 0.80 - 0.81 0.93 0.85 - 0.88 0.95 0.89 0.94 0.57 - 0.11 0.07
L --- --- 1.00 -0.70 0.85 -0.88 -0.79 0.86 -0.80 -0.77 -0.84 -0.66 -0.13 0.02
A --- --- --- 1.00 -0.57 0.88 0.97 -0.78 0.82 0.67 0.84 0.37 -0.03 0.23
b --- --- --- --- 1.00 -0.81 -0.61 0.93 -0.78 -0.75 -0.73 -0.44 0.01 0.27
a/b --- --- --- --- --- 1.00 0.92 -0.89 0.92 0.85 0.93 0.53 0.01 0.04
a/L --- --- --- --- --- --- 1.00 0.78 0.85 0.73 0.89 0.47 0.03 0.22
huey --- --- --- --- --- --- --- 1.00 -0. 85 - 0.79 - 0. 83 - 0.51 0.07 0.11
discolor --- --- --- --- --- --- --- --- 1.00 0.92 0.91 0.52 -0.16 0.10
Sensory- color pref. --- --- --- --- --- --- --- 1.00 0.85 0.59 -0.18 0.03
flavor --- --- --- --- --- --- --- --- --- 1.00 0.60 - 0.06 0.11
% SS _ ___ ___ ___ ___ ___ ___ ___ ___ ___ 1.00 -0.09 0.15
pH ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ 1.00 -0.35
Acid___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ ___ 1.00
z
The r values that are 0.35 and above are significant at the 0.1% level; r values from 0.18 to 0.35 are significant at the 1% levels, and r values from
0.13 to 0.18 are significant at the 5% level. Others are not significant.
y
Calculated as the angle whose tangent equals b/a (2).

Storage of juice at about 24° is a common practice in retail

ratings, TAcy, browning index, and a/b values (Table 2). A
major loss in sensory quality had occurred after 5 months of
storage.
During storage, there were greater decreases in TAcy,
browning index, and sensory quality in juice from mature
grapes than from the less-mature (Table 3). Juice from mature
grapes had superior sensory quality initially and through 10
months of storage, but there were no differences in sensory
quality between juices from the 2 maturities after 18 months
of storage.
Greater changes in TAcy occurred during storage for juice
extracted at the higher temperatures (Table 4), although this
juice had a high initial TAcy. Juice extracted at 85° or 99°C
had less browning than juice extracted at 60° initially, but
there was a more rapid rate of browning during the first month
of storage of this juice. The TAcy and browning index were
slightly higher in juice extracted at 85° and 99° than at 60° at
all storage times, but the differences were not significant,
except with TAcy in juice extracted at 99° and stored one
month.
Juice stored at 35°C had a more rapid loss of TAcy, color,
and sensory quality than juice stored at 24° (Table 5).
markets. Color changes during the early part of storage at 24°
were slow, but accelerated after 10 months.
The relationship between physical and sensory color
determinations is important for conducting research on quality.
The highest correlations (r) were found between sensory
discoloration and A520/A430 (0.95) and alb (0.92) (Table 6). In
color preference, the correlations (r) were 0.89 and 0.85 with
A520/ A430 and alb, respectively. Many of the physical color
expressions were highly correlated with each other. The
browning index (A520/A430) showed higher correlations with
other measurements of color than TAcy. Sistrunk and Gascoigne
(9) found lower correlations between these physical color
expressions and sensory color; however, more variables were
imposed in the juice samples used for their research.
High correlations were found between flavor and all physical
color expressions although the browning index (A520/A430)
and alb showed the highest correlations (r = 0.94 and 0.93,
respectively). The percentage of soluble solids showed the best
relationship with L (r = -0.66), flavor, (r = 0.60), sensory color
(r = 0.59), and A520/A430 (r = 0.57). Poor relation ships were
obtained between pH and acidity

745
and the other quality parameters.
Juice from mature grapes had better quality initially than
juice from less-mature grapes, but declined in quality more
rapidly during storage. As a result, juice from both maturities processing and storage. Food Tech. 6:82.
had similar sensory quality after 18 months of storage. Juice
extracted at 85° and 99°C had better quality initially than
juice extracted at 60°, but greater decreases in TAcy and
browning index occurred at 85° and 99° than at 60° during
storage. Storage at 35° resulted in a more rapid loss of qualityreactionsaffecting the color of Concord grape juice. Ark.
than storage at 24°. The browning index (A520/A430) and
CDM a/b ratio correlated better with sensory color than with
other objective color expressions.
References
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severity, nodes per bearing unit, training system, shoot
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