The bottleneck that has long plagued the quality of domestic apple juice concentrate is expected to break through. On November 22 last year, the “Process-Specific Apple New Variety Research†project chaired by Professor DAI Hongyi of Qingdao Agricultural University passed the appraisal. This project has developed a new processing-specific apple variety “Lujia 5†with China’s own intellectual property rights. And "Lujia 6" is of great significance to solve the two major bottlenecks of apple juice concentrates with low acidity and brown juice.
China is the world's largest producer and exporter of apple cultivation and apple juice concentrate. The apple cultivation area and total production account for about 40% of the world's apple cultivation area and 36% of the output. Apple juice concentrate exports account for about two-thirds of the world's total. Shandong Province is the largest province in China for apple cultivation and apple juice concentrate production and export. The province's total apple production accounts for 32% of the country's total; apple juice concentrate produces approximately 500,000 tons, and more than 90% is exported. However, the quality of apple juice concentrate produced in our country has been constrained by two major bottlenecks for a long time: one is that the acidity of juice is not high, and the second is that juice is heavy brown.
According to experts, the higher the acidity of apple juice, the stronger the flavor after the reduction of juice, so the most popular on the international market is high acidity concentrated apple juice, while the concentrated apple juice produced in China is low in acidity. Acidity of more than 2.5% for high acid varieties, based on this acidity for every 1 degree increase, the price per ton of apple juice can be increased by 100 to 150 US dollars. In addition, serious browning of juices also needs to be solved. To improve the acidity and browning of concentrated apple juice, the ultimate way is to cultivate and popularize new apple varieties with high acidity and light browning.
In response to these two major bottlenecks that restrict the development of apple juice concentrate production, the research group of "Process-specific Apple New Variety Research" of Qingdao Agricultural University has used the column-type apple resources imported from the United Kingdom to cultivate its own independent knowledge through artificial cross breeding techniques. There are special apple new varieties of "Ruga 5" and "Luga 6" for the processing of property rights. The original juice acidity and concentrated juice acidity of the two new apple varieties were significantly higher than that of Guoguang and Granny Smith, and the storage stability of the concentrated juice was also significantly better than the above varieties.
The identification committee composed of 9 experts including the Guonan Researcher of the Zhengzhou Fruit Research Institute of the Chinese Academy of Agricultural Sciences and the Su Guilin Researcher of the Guocha Station in Shandong Province believes that the research group has concluded the development of a new type of apple for processing-based products based on research on the variety characteristics and cultivation techniques. The technical specifications of the cultivation techniques of the varieties have been established. The new variety demonstration gardens established have achieved significant economic and social benefits. In addition, the project studied for the first time the genetic laws of the color-related traits of apple juice and studied the browning and post-turbidity of apple juice concentrates. Influencing factors and related mechanisms; appraisal of the suitability of 23 apple varieties (lines) such as “Lujia 5â€, “Lujia 6â€, and “Lujia 2â€; screening SY01 suitable for apple wine making The strain provided a theoretical basis for the selection and utilization of special apple varieties for high-acid juice processing.
China is the world's largest producer and exporter of apple cultivation and apple juice concentrate. The apple cultivation area and total production account for about 40% of the world's apple cultivation area and 36% of the output. Apple juice concentrate exports account for about two-thirds of the world's total. Shandong Province is the largest province in China for apple cultivation and apple juice concentrate production and export. The province's total apple production accounts for 32% of the country's total; apple juice concentrate produces approximately 500,000 tons, and more than 90% is exported. However, the quality of apple juice concentrate produced in our country has been constrained by two major bottlenecks for a long time: one is that the acidity of juice is not high, and the second is that juice is heavy brown.
According to experts, the higher the acidity of apple juice, the stronger the flavor after the reduction of juice, so the most popular on the international market is high acidity concentrated apple juice, while the concentrated apple juice produced in China is low in acidity. Acidity of more than 2.5% for high acid varieties, based on this acidity for every 1 degree increase, the price per ton of apple juice can be increased by 100 to 150 US dollars. In addition, serious browning of juices also needs to be solved. To improve the acidity and browning of concentrated apple juice, the ultimate way is to cultivate and popularize new apple varieties with high acidity and light browning.
In response to these two major bottlenecks that restrict the development of apple juice concentrate production, the research group of "Process-specific Apple New Variety Research" of Qingdao Agricultural University has used the column-type apple resources imported from the United Kingdom to cultivate its own independent knowledge through artificial cross breeding techniques. There are special apple new varieties of "Ruga 5" and "Luga 6" for the processing of property rights. The original juice acidity and concentrated juice acidity of the two new apple varieties were significantly higher than that of Guoguang and Granny Smith, and the storage stability of the concentrated juice was also significantly better than the above varieties.
The identification committee composed of 9 experts including the Guonan Researcher of the Zhengzhou Fruit Research Institute of the Chinese Academy of Agricultural Sciences and the Su Guilin Researcher of the Guocha Station in Shandong Province believes that the research group has concluded the development of a new type of apple for processing-based products based on research on the variety characteristics and cultivation techniques. The technical specifications of the cultivation techniques of the varieties have been established. The new variety demonstration gardens established have achieved significant economic and social benefits. In addition, the project studied for the first time the genetic laws of the color-related traits of apple juice and studied the browning and post-turbidity of apple juice concentrates. Influencing factors and related mechanisms; appraisal of the suitability of 23 apple varieties (lines) such as “Lujia 5â€, “Lujia 6â€, and “Lujia 2â€; screening SY01 suitable for apple wine making The strain provided a theoretical basis for the selection and utilization of special apple varieties for high-acid juice processing.