Abstract: Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apples produce more dry matter, total sugar and acid content compared to the dessert apples but it depends on the apple variety. Total sugar content of crab apple juices was 1.3 to 1.8 times larger than in dessert apple juices. Titratable acidity of dessert apple juices is in the range of 4.1g L-1 to 10.83g L-1 and in crab apple juices titratable acidity is from 7.87g L-1 to 19.6g L-1. Fructose was detected as the main sugar whereas glucose level varied depending on the variety. The highest titratable acidity and content of sugars was detected in ‘Cornelia’ apples juice.
Abstract: carrot is one of the important root vegetable crops,
and it is highly nutritious as it contains appreciable amount of
vitamins, minerals and β-carotene. The major objective of current
research was to evaluate the chemical composition of carrot variety
'Nante' hybrids in general and to select the best samples for fresh-cut
salad production. The research was accomplished on fresh in Latvia
cultivated carrots harvested in Zemgale region in the first part of
October, 2011 and immediately used for experiments. Late-bearing
variety 'Nante' hybrid carrots were used for analysis:
'Nante/Berlikum', 'Nante/Maestro', 'Nante/Forto', 'Nante/Bolero'
and 'Nante/Champion'. The quality parameters as moisture, soluble
solid, firmness, b-carotene, carotenoid, color, polyphenols, total
phenolic compounds and total antioxidant capacity were analyzed
using standard methods. For fresh-cut salad production as more
applicable could be recommended hybrids 'Nante/Forto' and
'Nante/Berlikum' - mainly because it-s higher nutritive value, as
higher total phenolic compounds, polyphenols and pronounced
antioxidant capacity.