Ergosterol as a new quality parameter together with patulin in raw apple juice produced from decayed apples

Abstract

The raw apple juice samples produced from surface-decayed apples as sound, 30%, 60% and 100%, were tested for pH, Brix, patulin and ergosterol concentrations. The patulin concentrations in juice samples produced from golden delicious apples, that are sound, 30%, 60% and 100% decayed, ranged from 0.3–2.0, 139–23, 504–630, and 889.6–940.2 μgl−1, respectively. The ergosterol concentrations in the same juice samples ranged from 0.1–1.8, 14.4–34.3, 27.2–75.8 and 95.7–131 mgl−1. When juice samples were analyzed, decay proportion was linearly correlated to patulin (r=0.99) and ergosterol (r=0.99) but not to pH and Brix. However, a linear correlation (r=0.98) between patulin and ergosterol was determined in juice samples with all the decay proportions.