Characterisation of Selected Apple Cultivars in the Aspect of Juice Production in the Condition of a Farm

Abstract

Pressing is the most common method of fruit juice acquisition. Not all apple cultivars are suitable for juice pressing. The use of suitable fruit cultivars for juice pressing may reduce the cost of pressing and at the same time guarantee high quality of the juice produced. The scope of the study comprised the determination of pressing efficiency and of the quality parameters of apple juice obtained, such as acidity and the content of extract. The results of the study indicate that the efficiency of pressing and the quality of the juice obtained are significantly affected by the varietal traits of the apples. The choice of suitable cultivars allows to achieve a high pressing efficiency and to obtain juice characterised by a high content of extract and high acidity.