Study of Some Physicochemical Properties of Three Apple (Malus domestica) Varieties for Food Processing Applications

Subject Areas : Microbiology

B. Tajeddin ¹ , K. Jahanmihan ²

1 - Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extention Organization (AREEO), Karaj, Iran.
2 - M. Sc. Graduated, Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.

Received: 2020-04-26 Accepted : 2020-04-26 Published : 2020-06-21

Keywords: Apple, Color, Physicochemical Characteristic, Texure,

Abstract :

Introduction:Apple is one of the most valuable high quality products in the world that plays a specific role in the household food basket. Measurement of physicochemical and mechanical properties of fruits is necessary to reduce their wastes, increase quality, and reduce the products final cost in the transportation and handling, storage and processing industries. Materials and Methods: In this study, some physicochemical parameters of three varieties of Iranian native apples (Golab, Shafiabadi, and Arous Meshkinshar) such as moisture, color, firmness, total soluble solids (TSS), acidity (based on malic acid), pectin, and pH were measured according to the standard methods. Results: The results showed that Golab variety has more pectin content, less sugar, more brix, lower pH, and higher firmness, while the Arous Meshkinshahr had low pectin, high sugar content, low moisture content, with lower firmness and brix. All three apple varieties had almost equal quantities of ascorbic acid (vitamin C) and little nitrogen. Shafiabadi variety was high in acidity. In point of color index, there was more greenness for Golab and redness concerned other two varieties. Conclusion: In terms of measured physicochemical properties in this study, Golab variety due to also high percentage of pectin content might be used in industries such as canning, jam making; and having higher nitrogen content might be used in vinegar production. Shafiabadi variety due to higher soluble solid content and total sugar might be employed for production of dried apple and apple flakes.

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