Assessment of the Suitability of Selected Apple Cultivars for Production of Cloudy Juice

The aim of the study was to determine the physicochemical and sensory properties of cloudy apple juice made from Jonagored, Champion, Golden Delicious, Gala, and Gloster fruits. The research material was analysed for the content of total extract and sugar, juice density, pH, and total acidity. Additionally, sensory evaluation was carried out to determine the colour, smell, texture, and palatability of the juice. The product made from cv. Jonagored apples was characterised by the highest content of total extract and sugar accompanied by the lowest total acidity. Consumers assessing the sensory quality regarded this juice to be the most attractive product. Juice obtained from Golden Delicious and Gloster apples received relatively high rating as well. Juice produced from the Champion variety, which exhibited the lowest content of total extract and sugar, was regarded as the least attractive by the consumers.