A comprehensive indicator of the ability of apple fruits to maintain quality in processed products, determined by biochemical composition, juice yield, and physical properties of the flesh.
In the reference
703
varieties
crop Apple,
where this is mentioned in the description.
Suitability for processing is assessed by the content of soluble solids, the sugar-acid ratio, and juice yield, which for juice varieties should be at least 60%. Important physical parameters include flesh color stability during sterilization, fruit firmness, resistance to overcooking in compotes, and retention of texture during drying.
Technological properties depend on the degree of technical maturity, which often does not coincide with consumer maturity. To improve the flavor profile of the final product, blending of varieties with different acid and tannin contents is applied, including the use of small-fruited forms that differ in higher concentrations of biochemical components compared to dessert varieties.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
Prof. Dr. Manfred Fischer / Heinz Murawski + im Institut für Obstforschung Dresden-Pillnitz / Dr. Johann Schmadlak / Prof. Dr. Christa Fischer / Dr. Barbara Dathe