Abstract
Malic, oxalic and citric acids are the only non-volatile organic acids present in ripening Saskatoon berries (Alnifolia sp.) in measurable concentrations. The levels of these acids, as well as the levels of glucose, fructose and sucrose are reported for three varieties of Saskatoons presently being cultivated at the Canada Department of Agriculture Research Station at Beaver-lodge, Alberta. Results indicate that the organic acids content of Saskatoons is comparable to that of apples, and that the fructose levels in the berries may decrease fairly rapidly after ripening.
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Schedule a callMore From: Canadian Institute of Food Technology Journal/Journal de l'Institut canadien de technologie alimentaire
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