Physical and Chemical Compositional Characterization of Six Apple Cultivars

Abstract

Physical and chemical properties of 6 apple varieties were measured to gain the variations. The qualities of apples are important for the consumer. These quality attributes can be described by colour, texture and physical attributes such as size and shape. Individual sugars, organic acids, and vitamin C were quantified in six apple cultivars with same soil, climatic conditions and altitudes. The results showed physical and chemical characterization existed different variance in apple varieties, the variance ranged from 6.1% to 109.05%. Fructose was the most dominant sugar in the different apple cultivars, followed by glucose and sucrose, while malic acid was the principal organic acid.