## 3 Results and Discussion
### Changes in pH Value and Soluble Solids Content  
The pH and soluble solids values, as well as their ratio, can have a significant impact on the taste of the apple. Therefore, the influence of the VI process on the above-mentioned parameters is very important. Table 3 shows the values of pH and soluble solids content before and after the VI process for cubes obtained from different cultivars of apples. A water solution close to isotonic was used, consisting of 0.5% ascorbic acid, 0.5% citric acid, \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Apple Culture**} & \multicolumn{2}{c}{**L*} & \multicolumn{2}{c}{**\(\mathbf{\
u}\)**} & \multicolumn{2}{c}{**\(\mathbf{\
u}\)**} & \multicolumn{2}{c}{**BI**} & \multicolumn{2}{c}{**all**} \\ \cline{2-10}  & **Before** & **After** & **Before** & **After** & **Before** & **After** & **Before** & **After** & **After** \\ \hline Radoney & 54 \(\pm\) 5\%/kg & 41 \(\pm\) 3\%/kg & 7 \(\pm\) 2\({}^{\dagger}\) & 1.8 \(\pm\) 0.5\%/kg & 22 \(\pm\) 3\%/kg & 61 \(\pm\) 5\%/kg & 34 \(\pm\) 4\%/kg & 19 \(\pm\) 3\%/kg \\ Cardinal & 62 \(\pm\) 4\%/kg & 42 \(\pm\) 3\%/kg & 42 \(\pm\) 2\%/kg & 45 \(\pm\) 4\%/kg & 15 \(\pm\) 3\%/kg & 71 \(\pm\) 2\%/kg & 37 \(\pm\) 4\%/kg & 185 \(\pm\) 10\%/kg \\ Gala Must & 60 \(\pm\) 5\%/kg & 40 \(\pm\) 3\%/kg & 2.2 \(\pm\) 2\%/kg & -0.5 \%/kg & 22 \(\pm\) 1\%/kg & 108 \(\pm\) 1\%/kg & 65 \(\pm\) 3\%/kg & 28 \(\pm\) 3\%/kg & 273 \(\pm\) 0.1\%/kg \\ Calton Dickinson & 62 \(\pm\) 5\%/kg & 43 \(\pm\) 3\%/kg & 32 \(\pm\) 2\%/kg & -0.6 \%/kg & 22 \(\pm\) 1\%/kg & 14 \(\pm\) 2\%/kg & 46 \(\pm\) 9\%/kg & 308 \(\pm\) 4\%/kg & 16 \(\pm\) 3\%/kg \\ [PERSON] & 63 \(\pm\) 5\%/kg & 40 \(\pm\) 4\%/kg & 31 \(\pm\) 1\%/kg & 0.3 \%/kg & 20 \(\pm\) 1\%/kg & 14 \(\pm\) 1\%/kg & 10 \(\pm\) 2\%/kg & 35 \(\pm\) 1\%/kg & 205 \(\pm\) 1\%/kg \\ [PERSON] & 61 \(\pm\) 5\%/kg & 40 \(\pm\) 4\%/kg & 31 \(\pm\) 1\%/kg & 0.3 \%/kg & 12 \(\pm\) 6\%/kg & 34 \(\pm\) 1\%/kg & 50 \(\pm\) 3\%/kg & 30 \(\pm\) 3\%/kg & 207 \(\pm\) 4\%/kg \\ [PERSON] & 51 \(\pm\) 5\%/kg & 30 \(\pm\) 2\%/kg & 1.6 \%/kg & -0.8 \%/kg & 16 \(\pm\) 2\%/kg & 74 \(\pm\) 1\%/kg & 34 \(\pm\) 4\%/kg & 34 \(\pm\) 3\%/kg & 20 \(\pm\) 3\%/kg \\ [PERSON] & 65 \(\pm\) 3\%/kg & 46 \(\pm\) 3\%/kg & -2.5 \%/kg & -1.9 \%/kg & 44 \(\pm\) 1\%/kg & 51 \(\pm\) 1\%/kg & 22 \(\pm\) 3\%/kg & 17 \(\pm\) 2\%/kg & 21 \(\pm\) 0.4\%/kg \\ Leibo & 60 \(\pm\) 4\%/kg & 48 \(\pm\) 6\%/kg & 47 \(\pm\) 1\%/kg & 0.1 \%/kg & 0.2 \%/kg & 91 \(\pm\) 1\%/kg & 38 \(\pm\) 1\%/kg & 21 \(\pm\) 1\%/kg & 147 \(\pm\) 1\%/kg \\ France & 56 \(\pm\) 3\%/kg & 42 \(\pm\) 3\%/kg & -2.4 \%/kg & 45 \(\pm\) 1\%/kg & 0.4 \%/kg & 22 \(\pm\) 1\%/kg & 0.2 \%/kg & 62 \(\pm\) 3\%/kg & 45 \(\pm\) 6\%/kg & 12 \(\pm\) 0.3\%/kg \\ Bed Descriptor & 65 \(\pm\) 2\%/kg & 46 \(\pm\) 2\%/kg & -1.5 \%/kg & -1.4 \%/kg & 22 \(\pm\) 1\%/kg & 130 \(\pm\) 1\%/kg & 49 \(\pm\) 4\%/kg & 299 \(\pm\) 1\%/kg & 205 \(\pm\) 0.4\%/kg \\ Shampion & 68 \(\pm\) 3\%/kg & 46 \(\pm\) 3\%/kg & -2.5 \%/kg & -1.4 \%/kg & 205 \(\pm\) 1\%/kg & 350 \(\pm\) 1\%/kg & 32 \(\pm\) 1\%/kg & 299 \(\pm\) 1\%/kg & 230 \(\pm\) 0.3\%/kg \\ Tappi & 65 \(\pm\) 2\%/kg & 44 \(\pm\) 3\%/kg & -1.4 \%/kg & -1.2 \%/kg & 28 \(\pm\) 2\%/kg & 12 \(\pm\) 3\%/kg & 0.2 \%/kg & 39 \(\pm\) 0.4\%/kg & 246 \(\pm\) 0.8\%/kg \\ \hline \hline \end{tabular} Values are mean \(\pm\) standard deviation; the different letters within a given parameter indicate a significant difference at \(\mathbf{\
u}<0.05\) for the two-way ANOVA and Tukey post-lobe test means comparisons.  
\end{table} 
Table 2: Color parameters of apple cubes before and after VI. and 10% sucrose, was used for the impregnation of the cubes. The pH values of fresh apples ranged from 3.25 (Boskoop cultivar) to 4.18 (Gala cultivar). These pH values were in a similar range to 3.36-3.78, detected by [PERSON] and [PERSON] (2018), and 3.40-4.16, detected by [PERSON] et al. (2018). A significant decrease in the pH value, reached around 20-30%, as a result of VI was noted in the case of cubes obtained from the following cultivars: Gala, Jonagold, and Jonagored.