Professional paper
https://doi.org/10.33128/pc.23.3-4.5
Physico chemical properties of juice of different apple varieties
Sandra Voća
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Jana Šic Žlabur
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Martina Skendrović Babojelić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Mislav Boić
; student na diplomskom studiju Hortikultura Agronomskoga fakulteta Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ante Galić
Abstract
The aim of the study was to analyse and compare the nutritional quality of cloudy, freshly squeezed fruit juices from four different apple cultivars: ‘Idared’, ‘Jonagold’, ‘Golden Delicious’ and ‘Cripps Pink’. Considering the analysed mechanical composition, it was determined that the best yield of fruit for juice production has the cultivar 'Idared' (45.51%), followed by the cultivar ‘Golden Delicious’ (44.22%), 'Jonaglod' (36.56%) and the 'Cripps Pink' cultivar (25.75%). According to the results obtained in this study, the juice of the 'Golden Delicious' cultivar shows the highest TST/UK r atio, followed b y t he j uice o f t he 'Jonagold' a nd 'Idared' cultivars, while the lowest ratio was found for the juice of the 'Cripps Pink' cultivar. The highest content of vitamin C was determined in the juice of the cultivar 'Jonagold' (6.75 mg/100 g of fresh fruit) as well as the highest content of total phenols (55.84 mg GAE/100 g of fresh matter). Based on the obtained results, it can be concluded that the fruits of all investigated cultivars are suitable for the production of cloudy juice, but also that they can be a good base for the production of juices from various types of fruit.
Keywords
cloudy juice; mechanical composition; chemical composition; total phenols; vitamin C
Hrčak ID:
243569
URI
Publication date:
4.9.2020.
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