Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Ján Mezey and Ivana Mezeyová
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Ján Mezey: Department of Fruit growing and
Ivana Mezeyová: Department of Vegetable Production, Viticulture and Enology, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

Czech Journal of Food Sciences, 2018, vol. 36, issue 2, 175-180

Abstract: Apples are a source of sugars, acids, and various biologically active compounds, such as phenolic compounds, which are responsible for most of the antioxidant activities of the fruit. The aim of this study was to evaluate how the cold storage of apple fruits affects the nutritional composition of selected organic acid and sugar content in juice in comparison to juice from fresh fruits. Statistical differences were confirmed between the content of citric acid, malic acid, total acid, pH, sucrose, fructose and glucose in juice from fresh fruits and from juice stored for 140 days. No statistical differences were observed between juice from fresh fruit and juice from fruits stored for 140 days in the content of acetic acid, tartaric acid, total sugar and sweetness index.

Keywords: fructose; glucose; malic acid; pH value; total acid; total sugar (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:2:id:165-2017-cjfs

DOI: 10.17221/165/2017-CJFS

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