Composition and Nutritive Value of Apple Products

  • Chang Y. Lee
  • Leonard R. Mattick


Apples have been a popular fruit from the earliest times, especially for eating raw, and no other fruit can be used in as many ways as apples. “An apple a day keeps the doctor away” still is common parental advice.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Brause, A. R., and J. M. Raterman. 1982. Verification of authenticity of apple juice. J. Assoc. Off: Anal. Chem 65 (4): 846 - 49.Google Scholar
  2. Caldwell, J. S. 1928a. Chemical composition of American-grown French cider apples and other apples of like character. J. Agric. Res 36: 391 - 406.Google Scholar
  3. Caldwell, J. S. 1928b. Chemical composition of apple juices of some American apples. J. Agric. Res 36: 407 - 17.Google Scholar
  4. Caldwell, J. S. 1928c. Chemical composition of apple juice affected by climatic conditions. J. Agric. Res 36: 289 - 365.Google Scholar
  5. Coahran, D., R. C. Maxwell, and M. Zucker. 1973. Flow of chromium into apple fruit during development. Plant Physiol. 52: 84 - 85.CrossRefGoogle Scholar
  6. Doner, L. W., and J. C. Phillips. 1981. Detection of high fructose corn syrup in apple juice by mass spectrometric 13C/C12 analysis: Collaborative study. J. Assoc. Off Anal. Chem 64: 85 - 90.Google Scholar
  7. Doner, L. W., H. W. Krueger, and R. H. Reesman. 1981. Isotopic composition of carbon in apple juice. J. Agric. Food Chem 8 (4): 262 - 64.Google Scholar
  8. Esselen, W. B., Jr., C. R. Fellers, and M. S. Gutowska. 1947. Apples as food Mass. Agric. Exp. Stn. Bull. 44Google Scholar
  9. Fellers, C. R. 1928. The extraction of apple juices in the manufacture of jelly Mass. Agric. Exp. Stn. Tech. Bull. 15Google Scholar
  10. Frisk, P. W. 1925. A comparison of the food value of the Iowa winter apples. Proc. Iowa Acad Sci 32: 329.Google Scholar
  11. Gebhardt, S. E., R. Cutrufelli, and R. H. Matthews. 1982. Composition of foods. Agric. Handbook 8-9. U.S. Dept. of Agriculture, Washington, DC.Google Scholar
  12. Howe, G. H. 1946. Calville Blanc apple rich in vitamin C. Farm Res. N.Y. Agric. Exp. Stn 12 (1): 5.Google Scholar
  13. Howe, G. H., and W. B. Robinson. 1946. Ascorbic acid content of apple varieties and seedlings at Geneva N.Y. in 1944-1945. Proc. Am. Soc. Hortic. Sci 48: 133 - 36.Google Scholar
  14. Hulme, A. C. 1958. Some aspects of the biochemistry of apple and pear fruits. Adv. Food Res. 8: 297 - 413.CrossRefGoogle Scholar
  15. Jones, J. S., and C. W. Colver. 1912. The comparison of irrigated and non-irrigated fruits. Idaho Agric. Exp. Stn. Bull. 75.Google Scholar
  16. Kieser, M. E., and A. Pollard. 1947. Vitamin C in English apples. Nature 159: 65.CrossRefGoogle Scholar
  17. Lee, C. Y., R. S. Shallenberger, and M. T. Vittum. 1970. Free sugars in fruits and vegetables. N.Y. Food Life Sci. Bull. 1: 1-12.Google Scholar
  18. Lopez, A., P. J. Fellers, C. B. Wood, and J. M. Johnson. 1958. Composition of ten processing and table varieties of Virginia apples. Food Res. 23: 492 - 504.CrossRefGoogle Scholar
  19. Mattick, L. R. 1983. Criteria for determining the adulteration of apple juice and concen-trate N.Y. State Agric. Exp. Stn. Spec. Rep. 50Google Scholar
  20. Mattick, L. R., and J. C. Moyer. 1983. Composition of apple juice. J. Assoc. Off. Anal. Chem 66 (5): 1251 - 55.PubMedGoogle Scholar
  21. Richards, E. 1887. Analysis of apples. U.S. Dept. of Agric. Rep. 1886, p. 350.Google Scholar
  22. Sharkasi, T. Y., R. B. Bendel, and B. G. Swanson. 1981. Dilution and solids adulteration of apple juice. J. Food Qual 5: 59 - 72.CrossRefGoogle Scholar
  23. Shaw, J. K. 1912. Climatic adaptations of apple varieties. Mass. Agric. Exp. Stn. Bull. 75.Google Scholar
  24. Smock, R. M., and A. M. Neubert. 1950. Apples and apple products. Interscience Publishers, New York.Google Scholar
  25. St. John, J. L., and O. M. Morris. 1929. Quality and maturity of apples J. Agric. Res. 39: 623-39Google Scholar
  26. Strachan, C. C., A. W. Moyls, F. E. Atkinson, and J. E. Britton. 1951. Chemical composition and nutritive value of British Columbia tree fruits. Publ. 682. Canada Dept. Agric. Ottawa.Google Scholar
  27. Tavernier, J., and P. Jaquin. 1952. Studies of American varieties of apples in a Breton orchard. Ann. Amel. Plantes. 2: 231-238.Google Scholar
  28. Todhunter, E. N. 1937. The nutritive value of apples. Wash. Agric. Exp. Stn. Pop. Bull. 152.Google Scholar
  29. Toepfer, E. E., W. Mertz, E. E. Roginski, and E. Polansky. 1973. Chromium in foods in relation to biological activity. J. Agric. Food Chem 21: 69 - 73.CrossRefGoogle Scholar
  30. Upshaw, S. C., A. Lopez, and H. L. Williams. 1978. Essential elements in apples and canned applesauce. J. Food Sci 43: 449 - 56.CrossRefGoogle Scholar
  31. Zubeckis, E. 1966. Apples as a source of vitamin C. The 1966 Report, Hort. Res. Inst. Ontario. pp. 106 - 109.Google Scholar
  32. Zubeckis, E., and G. Siron. 1963. Mineral composition of fruit at Vineland, Ontario. Report of the Horticultural Experiment Station and Products Laboratory, Vineland Station, Ontario, Canada.Google Scholar

Copyright information

© Van Nostrand Reinhold 1989

Authors and Affiliations

  • Chang Y. Lee
  • Leonard R. Mattick

There are no affiliations available

Personalised recommendations