Zusammenfassung
Die Analysen vonl-Apfelsäure oder Saccharose, durchgeführt mit 100 g intaktem Apfel und mit 100 g Apfelsaft lieferten keine wesentlich verschiedene Ergebnisse (α = 5%). Demzufolge können bei großen kommerziellen Versuchen intakte Äpfel durch ein äquivalentes Saftgewicht ersetzt werden.
Summary
There was no significant difference (α = 5%) between results obtained forl-malate and sucrose content from 100 g of whole apples and 100 g of apple juice. Therefore, in large commercial trials, instead of using whole apples when analysing the content of these metabolites, an equivalent weight of juice could be used.
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References
Gorin, N., Rudolphij, J.W.: Z. Lebensm. Unters. Forsch. (in press)
Gorin, N.: J. Agric. Food Chem.21, 670 (1973)
Methods of Enzymatic Food Analysis. Boehringer Mannheim 1976/77 West Germany
Gorin, N., Zonneveld, H.: J. Agric. Food Chem.22, 709 (1974)
Jonge, H. de: Inleiding tot de Medische Statistiek, deel 2, 2e. druk, Statistiek van het Nederlands Instituut voor Praeventieve Geneeskunde to Leiden, 1964, pp. 476–477
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With technical assistance from Willem T. Spekking.
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Gorin, N. l-Malate and sucrose content of golden delicious apples: A comparison between enzymatic analyses using whole apples and apple juice. Z Lebensm Unters Forch 167, 327–328 (1978). https://doi.org/10.1007/BF01415927
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DOI: https://doi.org/10.1007/BF01415927