Varietal differences in the physico-chemical characteristics of Indian apples.

Variations in the physico-chemical characteristics of 10 varieties of apples grown in Kashmir
have been presented and discussed. The ten varieties studied are Lal Ambri, Golden Delicious,
Red Delicious, Lal Turesh, Lal Turesh Nawabi, Tarial Kesri, Rajai Kashmiri, France
Kashmiri, Red Pippin and YeUow Pippin.
Sugars constituted the major portion of the total carbohydrates and reducing sugars alone
comprised 70-90% of the total sugar make-up. The acidity ranged from 0.47 to 0.73% WjW as
malic acid. There was no significant difference in different varieties in respect of total
astringency. All varieties were rich in pectin (3.35 to 3.73% on fresh weight basis) but poor in
ascorbic acid (5.84-9.89 mg.%), protein (0.06-0.3%) and iron (0.48-1.35 mg.). Their relative
dessert quality, fruit weight, fruit size and their suitability for technological purposes have also
been discussed.