AcidityThe % acidity of the samples T1, T2, T3, T4 and T5 was 0.42, 0.67, 0.73, 0.20 and 0.13%, which increased to 0.52,0.63, 0.76, 0.25 and 0.20% respectively during two months storage period. For treatments maximum mean values wererecorded in sample T3 (0.69%) followed by T2 (0.63%), while minimum mean values were recorded in sample T5(0.20%) followed by T4 (0.26%) The overall mean values for % acidity significantly (p<0.05) increased from 0.43 to0.47% during storage. Maximum increase in acidity was observed in sample T5 (53.84%) followed by T4 (25%), whileminimum increase was observed in sample T3 (4.10%) followed by T2 (5.97%) during storage. This result is inaccordance with the findings of Ruck JA14 and Cecilia & Maia (2002)9, who reported an increase in total acidity of appleproduct during storage.
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