Change in the Nutritional Values of Apple Cultivars during Storage

Authors

  • Hussain Zahid College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China.
  • Zeb Suliman Government Post Graduate collage khar, Bajaur Khyber Pukhtunkhawa, Pakistan
  • Allyas Muhammad Department of Zoology, Abdul Wali Khan University, Mardan, Pakistan
  • Kausar Khan East China University of science and technology
  • Muhammad Ibrar Software College, Shenyang Normal University, China

Keywords:

apple, total sugar, Sugar acid ratio, Percent of acidity, Ascorbic acid

Abstract

The experiment was conducted on three apple cultivars viz. Red Delicious, Royal Gala, and Golden Delicious to study the change in the nutritional values of apple cultivars during storage at 5±1oC for 150th days with 30th days of intervals. The physiochemical analysis consists of total sugar, sugar acid ratio, acidity and ascorbic acids. There was incremental increase in total sugar of apple cultivars with increasing refrigerated storage duration. Significant increase was recorded in sugar acid ratio of three apple cultivars storage. The gradually decrease were observed in the percent of acidity and ascorbic acid of all apple cultivars with increasing storage period. The investigations enable us to store the apple cultivars for more than 150th days at 5±1oCto catch good market price.

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Published

2023-08-20

How to Cite

Zahid, H., Suliman, Z., Muhammad, A., Khan, K., & Ibrar, M. (2023). Change in the Nutritional Values of Apple Cultivars during Storage. IJLAI Transactions on Science and Engineering, 1(1), 1–18. Retrieved from http://ijlaitse.com/index.php/site/article/view/7

Issue

Vol. 1 No. 1 (2023): IJLAI Transactions on Science and Engineering

Section

Articles