Authors: FERYAL KARADENİZ
Abstract: The chemical composition of pear juice, prepared from Akça, Ankara, Passe Crassane, Santa Maria, Starkrimson, Seker and Williams varieties, was investigated. Fructose (mean, 5.41%) was the main sugar component in pear juice samples and it was followed by glucose (mean, 2.06%) and sucrose (mean, 0.52%). L-malic acid had the highest concentration (mean, 3.63 g/l) and small amount of citric acid was also found. Mineral compounds were ranked as K, P, Mg, Ca, Na and Fe in decreasing order, respectively.
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