Abstract
In this article, biochemical analyzes have shown that the highest amount of dry soluble substances (16.9%) and ascorbic acid (8.6 mg / 100 g of raw substance) apple fruits of the Golden Delicious variety had during crown formation according to a sparse tiered type. Laboratory analyzes of apple fruits of the autumn variety Golden Delicious, and the winter variety Fuji showed that fructose accounts for the largest share of the total amount of sugars, that is, its content in apple varieties reaches 82.4–87.6% (together with glucose).
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