Sugar composition of varietal juices produced from fresh and stored apples.
Fuleki T. | Pelayo E. | Palabay R.B.
Varietal juices were produced from 11 apple cultivars from three apple-growing regions of Ontario before and after cold storage in two consecutive crop years. Juices were analyzed for individual sugars using HPLC. The ranges of concentrations (grams per 100 mL) found for juice produced from fresh and stored fruit, respectively, were as follows: sucrose 1.33-4.80, 0.62-3.30; fructose 4.12-6.76, 4.27-7.43; glucose 0.70-2.27, 0.88-2.65; xylose trace-0.11, trace-0.17; galactose 0.01-0.03, 0.01-0.03; raffinose trace-0.04, trace-0.05; stachyose nil-0.01, nil-0.02; sorbitol 0.09-0.61, 0.11-0.51; total sugar 8.26-13.21, 7.79-11.96; total soluble solids 9.7-15.0, 9.7-13.4%. Cultivar as well as cold storage significantly influenced the content of most sugars. Season affected only the glucose and raffinose contents, while growing area did not have a significant effect. Most commercial apple juices had compositions similar to that of the authentic varietal juices except that they contained measurable quantities of ethanol and (hydroxy-methyl)furfural.
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