Effect of Enzymatic Mash Fermentation on the Galacturonic Acid Content of Sound & Decayed Apples

In this study, the effects of apple decay proportions (sound, 50 and 100 % by surface), dosages of pectolytic enzymes (80, 100 and 150 mg/kg) and mash fermentation period (0, 15, 30 45 min) on brix, pH, acidity, Hunter (L, a, b) and the galacturonic acid values were determined. Galacturonic acid concentrations were done by High Performance Liquid Chromatography (HPLC). Statistical analysis of the data showed significant differences (P<0.01) between the galacturonic acid level and decay proportion, enzyme dosage and mash fermentation period. Increasing the decay proportion of apple decreased the galacturonic acid while the enzyme dosage and mash fermentation period increased the galacturonic acid concentration. Galacturonic acid levels in sound, 50% decayed and 100% decayed apples were determined as 106.9- 1845.5 mg/kg, 73.7-977.3 mg/kg and 33.2-370 mg/kg, respectively. The highest galacturonic acid concentration (1854.5 mg/kg) was observed in sound apples with 150 mg/kg enzyme application for 45 minutes.