Hello,

When looking at an apple fruit (Malus domestica Borkh.) is there, by your experience, a possibility to determine the state of ripeness judging by the chemical composition of an apple juice? Apart from macrocomponents as total suger content or the titratable acidity (or content of malic, quinic acid ) which are also most frequently adulterated, base on the other components present in the juice, maybe a differentiation can be found that overcomes the influence of variety? What is your experience?

Kind regards,

N