SUGAR COMPOSITION OF VARIETAL JUICES PRODUCED FROM FRESH AND STORED APPLES

Varietal juices were produced from 11 apple cultivars from three apple -growing regions of Ontario before and after cold storage in two conse cutive crop years. Juices were analyzed for individual sugars using HP LC. The ranges of concentrations (grams per 100 mL) found for juice pr oduced from fresh and stored fruit, respectively, were as follows: suc rose 1.33-4.80, 0.62-3.30; fructose 4.12-6.76, 4.27-7.43; glucose 0.70 -2.27, 0.88-2.65; xylose trace-0.11, trace-0.17; galactose 0.01-0.03, 0.01-0.03; raffinose trace-0.04, trace-0.05; stachyose nil-0.01, nil-0 .02; sorbitol 0.09-0.61, 0.11-0.51; total sugar 8.26-13.21, 7.79-11.96 ; total soluble solids 9.7-15.0, 9.7-13.4%. Cultivar as well as cold s torage significantly influenced the content of most sugars. Season aff ected only the glucose and raffinose contents, while growing area did not have a significant effect. Most commercial apple juices had compos itions similar to that of the authentic varietal juices except that th ey contained measurable quantities of ethanol and (hydroxymethyl)furfu ral.