Abstract
Juices were produced from 11 apple cultivars from three regions of Ontario before and after storage in 2 years and analyzed for acids. The concentration ranges (mg/L) for fresh and stored apples, respectively, were as follows: malic, 4780-15 730 and 2470-13 390; citric, 263-538 and 321-714; quinic, 10-754 and 10-693; lactic, 10-203 and 17-219; succinic, 2-28 and 1-51; shikimic, 1-25 and 1-26; chlorogenic, 74-85 and 10-80; total, 5770-16 880, and 3330-14 760; titratable acidity, 2700-11 700 and 1500-9300; pH, 3.22-3.90 and 3.29-4.41; malic:citric, 16.0-39.6 and 7.0-26.8; sugar:acid, 10.0-37.7 and 12.3-66.0. Cultivar affected all except succinic and chlorogenic acids. Region and season had only minor influence. Malic, quinic, total, and titratable acids and H + decreased, while citric, lactic, and shikimic acids increased upon storage. Most commercial juices had acid compositions similar to those of the authentic ones, except fumaric acid was present and quinic, shikimic, and succinic acids were frequently absent
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