CONTRIBUTION IN THE SELECTION OF APPLE FOR JUICE PRODUCTION

Abstract

It was evaluated eleven samples of eight apple varieties with the objective to characterize and to identify the best varieties for the juice production. It was accomplished visual observations (aspect, sediment and colour) and physicoçhemical characteristics (density, juice, yield, brix, acidity, pH, brix: acidity and tannins). The varieties Granny Smith and Blackjon presented high leveI of acidity and adstringent. The variety Fuji was considered the most appropriated to be used as the sweet variety in the blend, due to its juice yield and brix.