الفهرس 
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Abstract
The present stud y was carried out to evaluate the possibilities
to produce apple pulp from Egyptian apple c ul1ivars and of evaluate the physiochemical properties of various blends from
apple fruits cult iv3rs and to choose the best blends for making and produce apple Juice. apple Jam. and apple pie. To cover and supply the Egyptian market from this product instead of importing apple pulp .
Part III (a) Physiochemical properties of Egyptian apple
fruits cultivars .
The obtained results in this pan or study can be summarized as follows.
t - Apple fruits cultivars which selected in our investigation are
Anna ( 106) and Balady apple fruits.
2 - Some physiochemical o f both fruits were estimated from
appearance. color, taste, aroma and shape . Chemical properties
were determined as T. S. S. Total acidity, PH value, Protein, Fat
vitamins and mineral contents.
3- The obvious observation of the two cultivars; that Anna (106)
fruit s has a red a nd green shade color, moder31e acidity and
good flavor and pleasant aroma. In case of Balady apple fruit
its was fade green color, circular shape , more acidic and less sweet than Anna ( 106) apple fruits.
Part III (b) : Effect of processing and storage at (.18 Cͦ )
for 0. period 30, 90 and 180 days on physiochemical properties of various frozen apple blend s.
In this part of study, app le pulp was extracted by processing
operation as mentioned in manuscript as follows washing the fruits (Anna (106). Balady). sorting. blanching in boiled water, pulping, cooling-freezing, and storage in frozen cablient at (-1 8 Co) .
The pulp blends was divided as follows :
T1 Anna (106) apple fruit 100%
T2 Balady apple fruit 100%
T 3 Anna (106) apple fruit 75% + 25% Balady fruit
T4 Annn ( 106) apple fruit 50% + 50% Balady fruit.
T 5 Anna ( 106) apple fruit 25% + 75% balady fruit
Each blend was stored at (-18 CO) for 30, 90 and 180 days for
estimation some physiochemical properties .
III b [1] Anna (106) apple pulp fruits blend lOO% : (TI ) :
Total acidity , PH value , total sugar, reducing and non reducing
sugar, sucrose, glucose and fructose, vitamin C. I3nnins, and phenols, were estimated . II was obvious that total acidity and PH value unchanged during frozen periods. Small cll1ll1ged were occurred in total reducing and non reducing sugar. Reducing sugars were increased. Tannins Content a small change \Vas happened but phenols were increased at tile end of storage periods.