With a look to apple industrialization in Argentina, apples were analyzed to evaluate them as a raw material. The 9 more important varieties harvested in 1967 were: Red Delicious, Granny Smith, Rome Beauty, Delicious, Black Wine-sap, King David, Yellow Newtown Pippin, Jonathan, and Golden Delicious. They were analyzed for: specific gravity, pH, total acidity (as malic acid), soluble solids, total sugar, reducing sugar, pectin, tannin, ascorbic acid, moisture, starch (qualitative test), dry matter, and texture. Analysis were made on fruit harvested at the picking date, and on samples from the same tree held 1, 2, 4 and 6 weeks (the latter for Delicious and Red Delicious only). All analyses were completed within 24 hr of harvesting time. A review is made of similar data from other countries. Argentinian apples are similar to those grown in other countries.
APPLES FROM ARGENTINA: CHEMICAL AND PHYSICAL CHARACTERISTICS USEFUL FOR TECHNOLOGY
- Views Icon Views
- PDF LinkPDF
- Share Icon Share
- Search Site
Enrique Rotstein, Melhem S.S. Namor, Ana M. Sica, Jorge Aruannd; APPLES FROM ARGENTINA: CHEMICAL AND PHYSICAL CHARACTERISTICS USEFUL FOR TECHNOLOGY. Journal of Milk and Food Technology 1 March 1969; 32 (3): 79–89. doi: https://doi.org/10.4315/0022-2747-32.3.79
Download citation file: