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Varietal differences in the physico-chemical characteristics of Indian apples.

Pruthi, J. S. and Parekh, C. M. and Girdhari, Lal. (1960) Varietal differences in the physico-chemical characteristics of Indian apples. Food Science, 9. pp. 363-366.

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Abstract

Variations in the physico-chemical characteristics of 10 varieties of apples grown in Kashmir have been presented and discussed. The ten varieties studied are Lal Ambri, Golden Delicious, Red Delicious, Lal Turesh, Lal Turesh Nawabi, Tarial Kesri, Rajai Kashmiri, France Kashmiri, Red Pippin and YeUow Pippin. Sugars constituted the major portion of the total carbohydrates and reducing sugars alone comprised 70-90% of the total sugar make-up. The acidity ranged from 0.47 to 0.73% WjW as malic acid. There was no significant difference in different varieties in respect of total astringency. All varieties were rich in pectin (3.35 to 3.73% on fresh weight basis) but poor in ascorbic acid (5.84-9.89 mg.%), protein (0.06-0.3%) and iron (0.48-1.35 mg.). Their relative dessert quality, fruit weight, fruit size and their suitability for technological purposes have also been discussed.

Item Type: Article
Uncontrolled Keywords: physico-chemical characteristics, apples, Variations
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 24 Fruits > 01 Apple
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2014 05:47
Last Modified: 30 Oct 2014 05:47
URI: http://ir.cftri.com/id/eprint/6223

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