Effects of the Bioregulators Aminoethoxyvinylglycine and Ethephon on Brix, Carbohydrate, Acid, and Mineral Concentrations in 'Scarletspur Delicious' Apple Juice

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  • 1 U.S. Department of Agriculture, Agricultural Research Service, Tree Fruit Research Laboratory, 1104 North Western Avenue, Wenatchee, WA 98801
  • 2 Tree Top, Inc., P.O. Box 248, Selah, WA 98942
  • 3 Washington State University, Tree Fruit Research and Extension Center, 1100 North Western Avenue, Wenatchee, WA 98801
  • 4 Department of Food Science, North Carolina State University, Raleigh, NC 27695
  • 5 Washington State University, Tree Fruit Research and Extension Center, 1100 North Western Avenue, Wenatchee, WA 98801

In a study conducted over three crop seasons, Ethrel (ETH) increased the Brix, sucrose, and sorbitol content of 'Scarletspur Delicious' apple juice while reducing the fructose content. Both longer preharvest exposure to, and higher concentrations of, ETH had a stronger influence than application closer to harvest and/or at lesser amounts. Time of ETH application tended to influence individual carbohydrates more so than amount of ETH applied. ETH reduced total acidity and also reduced apple juice individual acid (quinic and malic) contents with longer preharvest exposure or higher concentrations. Aminoethoxyvinylglycine [AVG (ReTain)] reduced both Brix and sucrose content of 'Scarletspur Delicious' apple juice, but had no influence on either total acidity or individual acid contents. Combinations of AVG with ETH tended to counteract the influence of either used alone on total Brix, carbohydrates, total acidity and individual acids. Mineral content of 'Scarletspur Delicious' apple juice was not strongly influenced by application of either ETH or AVG.

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