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标题：Changes in the levels of selected organic acids and sugars in apple juice after cold storage
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作者：Ján Mezey ; Ivana Mezeyová
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2018
卷号：36
期号：2
页码：175-180
DOI：10.17221/165/2017-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：Apples are a source of sugars, acids, and various biologically active compounds, such as phenolic compounds, which are responsible for most of the antioxidant activities of the fruit. The aim of this study was to evaluate how the cold storage of apple fruits affects the nutritional composition of selected organic acid and sugar content in juice in comparison to juice from fresh fruits. Statistical differences were confirmed between the content of citric acid, malic acid, total acid, pH, sucrose, fructose and glucose in juice from fresh fruits and from juice stored for 140 days. No statistical differences were observed between juice from fresh fruit and juice from fruits stored for 140 days in the content of acetic acid, tartaric acid, total sugar and sweetness index.
关键词：fructose; glucose; malic acid; pH value; total acid; total sugar