Turkish Journal of Agriculture and Forestry
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.
KARADENİZ, FERYAL (1999) "A Research on the Chemical Composition of Pear Juice," Turkish Journal of Agriculture and Forestry: Vol. 23: No. 3, Article 12. Available at: https://journals.tubitak.gov.tr/agriculture/vol23/iss3/12