Storage Stability of Juices and Jellies Made from Muscadine Grapes (Vitis Rotundifolia Michx.)

Abstract

Processed juice samples prepared from black-skinned muscadine grapes were unstable during storage at 21°C. Severe fading and browning of juice products occurred within three weeks with browning being the most noticeable change. Color changes during storage of bronze-colored juices and jellies were less noticeable. Color stability was related to initial pigment content and to cultivar. Jellies had more storage stability than juices. Refrigeration was most effective in maintaining color and flavor of juice. Sulfur dioxide improved retention of juice color but ascorbic acid accelerated degradation.