CONTENT OF SUGAR AND ACIDS IN FRUITS


Type of fruit

Invert
sugar

%

Saccharose

%

Total sugar

%

Total Acid%

pH

The coefficient of sweetness sec / kis.

Apple

6.8

2.1

6.6-15.5

0.4 to 0.8

3.6

9-28

Pear

8.1

1.9

8.3-15.4

0.2 to 0.5

4.0

23-42

Quince

7.2

0.9

5.8-12.5

0.6 to 1.0

3.3

9-18

Apricot

4.1

2.2

6.4-12.6

0.6 to 1.1

3.4

4-15

Peach

3.5

4.2

5.0-12.0

0.5 to 0.7

3.6

9-16

Plum

8.2

1.8

7.0-15.5

0.5 to 0.7

3.6

6-28

Cherry

7.8

0.6

6.9-12.5

0.8 to 1.9

3.3

3-8

Cherry

8.4

0.4

4.7-11.5

0.3 to 0.6

3.9

11-25

Raspberry

4.5

0.2

4.7 to 9.5

0.8 to 2.0

3.4

3-5

Blackberry

6.2

0.9

6.0 to 9.0

0.80

3.5

6-8

Strawberry

3.8

1.7

4.5 to 7.8

0.50

3.5

4-10

Grapes

20.5

/

15-25

0.5 to 0.9

3.5

18-50

Lemon

3.1

0.3

1.5 to 4.0

3-7

2.5

0.3 to 0.9

Orange

5.8

3.9

5.6-13.5

0.7 to 1.2

3.4

8-17

Blueberry

4 to 6.5

0.2 to 0.8

4.0 to 7.0

0.8 to 1.2

3.4

5-9

Black Currant

8.1

/

6.1-13.3

3.3

3.3

2-3

Source

Niketić-Aleksic, G.: The technology of fruits and vegetables, Belgrade, 1988.

Edited by: MPG71

One thought on “CONTENT OF SUGAR AND ACIDS IN FRUITS

  1. […] limuna, šećer u prahu i  vrelu vodu da se dobije  fina glatka masa s kojom se prelije torta. Limun tortu ukrasiti po želji (šlag, kristal šećer […]

Ostavite odgovor

Popunite detalje ispod ili pritisnite na ikonicu da biste se prijavili:

WordPress.com logo

Komentarišet koristeći svoj WordPress.com nalog. Odjavite se / Promeni )

Slika na Tviteru

Komentarišet koristeći svoj Twitter nalog. Odjavite se / Promeni )

Fejsbukova fotografija

Komentarišet koristeći svoj Facebook nalog. Odjavite se / Promeni )

Google+ photo

Komentarišet koristeći svoj Google+ nalog. Odjavite se / Promeni )

Povezivanje sa %s