Abstract
Hard cider production in the United States has increased dramatically during the past decade, but there is little information on how harvest and postharvest practices affect the chemistry of the resulting cider, including concentrations of organoleptically important flavanols. For 2 years we assessed fruit, juice, and cider from a total of five apple ( Malus × domestica Borkh.) cultivars in two experiments: sequential harvests and postharvest storage. Different cultivars were used in 2015 and 2016 with the exception of ‘Dabinett’, which was assessed in both years. There were no differences in polyphenol concentrations in cider made from fruit that was harvested on three separate occasions over a 4-week period in either 2015 or 2016. Fruit storage durations and temperatures had little influence on the chemistry when the experiment was conducted in 2015, but polyphenol concentration was greater after storage in the 2016 experiment. In 2016, total polyphenols in ‘Dabinett’ ciders were 51% greater after short-term storage at 10 °C and 67% greater after long-term storage at 1 °C than the control, which was not subjected to a storage treatment. In 2016, total polyphenols in ‘Binet Rouge’ ciders were 67% greater after short-term storage at 10 °C and 94% greater after long-term storage at 1 °C than the control. Although results varied among cultivars and harvest years, storing apples for longer periods of time and at warmer temperatures may be a strategy to increase polyphenol, particularly flavanol, concentrations in hard cider.
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Claims 8
Claim · model-written summary
Three harvest dates across four weeks did not differ in cider polyphenol concentration in either study year.
- Taxon
- apple
Malus domesticat0 - Treatment
- three separate occasions over a 4-week periode0
- Outcome
- polyphenol concentrations in cidere0
- Direction
- no differencese0
- Comparator
- either 2015 or 2016e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There were no differences in polyphenol concentrations in cider made from fruit that was harvested on three separate occasions over a 4-week period in either 2015 or 2016.”
t0“Apple”
Claim · model-written summary
Storage durations and temperatures had little influence on cider chemistry in 2015.
- Taxon
- appleMalus domesticat0
- Treatment
- Fruit storage durations and temperaturese0
- Outcome
- chemistrye0
- Direction
- little influencee0
- Qualifier
- 2015e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit storage durations and temperatures had little influence on the chemistry when the experiment was conducted in 2015”
t0“Apple”
Claim · model-written summary
In 2016, storage increased cider polyphenol concentration.
- Taxon
- appleMalus domesticat0
- Treatment
- storagee0
- Outcome
- polyphenol concentratione0
- Direction
- greatere0
- Qualifier
- 2016e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“polyphenol concentration was greater after storage in the 2016 experiment”
t0“Apple”
Claim · model-written summary
Dabinett cider had 51% more total polyphenols after short-term storage at 10 °C than unstored control.
- Taxon
- appleMalus domesticat0
- Material
- ‘Dabinett’e0
- Treatment
- short-term storage at 10 °Ce0
- Outcome
- total polyphenolse0
- Direction
- greatere0
- Value
- 51%e0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2016, total polyphenols in ‘Dabinett’ ciders were 51% greater after short-term storage at 10 °C and 67% greater after long-term storage at 1 °C than the control, which was not subjected to a storage treatment.”
t0“Apple”
Claim · model-written summary
Dabinett cider had 67% more total polyphenols after long-term storage at 1 °C than unstored control.
- Taxon
- appleMalus domesticat0
- Material
- ‘Dabinett’e0
- Treatment
- long-term storage at 1 °Ce0
- Outcome
- total polyphenolse0
- Direction
- greatere0
- Value
- 67%e0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2016, total polyphenols in ‘Dabinett’ ciders were 51% greater after short-term storage at 10 °C and 67% greater after long-term storage at 1 °C than the control, which was not subjected to a storage treatment.”
t0“Apple”
Claim · model-written summary
Binet Rouge cider had 67% more total polyphenols after short-term storage at 10 °C than control.
- Taxon
- appleMalus domesticat0
- Material
- ‘Binet Rouge’e0
- Treatment
- short-term storage at 10 °Ce0
- Outcome
- total polyphenolse0
- Direction
- greatere0
- Value
- 67%e0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2016, total polyphenols in ‘Binet Rouge’ ciders were 67% greater after short-term storage at 10 °C and 94% greater after long-term storage at 1 °C than the control.”
t0“Apple”
Claim · model-written summary
Binet Rouge cider had 94% more total polyphenols after long-term storage at 1 °C than control.
- Taxon
- appleMalus domesticat0
- Material
- ‘Binet Rouge’e0
- Treatment
- long-term storage at 1 °Ce0
- Outcome
- total polyphenolse0
- Direction
- greatere0
- Value
- 94%e0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2016, total polyphenols in ‘Binet Rouge’ ciders were 67% greater after short-term storage at 10 °C and 94% greater after long-term storage at 1 °C than the control.”
t0“Apple”
Claim · model-written summary
The authors suggest longer, warmer apple storage may increase polyphenols, especially flavanols, in hard cider.
- Taxon
- applesMalus domesticae0
- Outcome
- storing apples for longer periods of time and at warmer temperaturese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storing apples for longer periods of time and at warmer temperatures may be a strategy to increase polyphenol, particularly flavanol, concentrations in hard cider”
The same questions in other papers
storage · quality: phytochemicals · Malus domestica (apple)Positive and negative results
19 papers in the same direction as this paper · 19 in the opposite direction · 2 reporting no difference from an alternative
- no effect
- positive
- negative
37 papers more in this group
See all 41 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.