## 3 Results and Discussion
### pH, Titratable Acidity and Total Solids Content
[6] reported that the soluble solids content of ten different apple cultivars ranged between 12.40 and 14.00%. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \multirow{2}{*}{**Sample**} & \multicolumn{2}{c}{**Tittable**} & \multicolumn{2}{c}{**Tittable**} & \multicolumn{2}{c}{**Tittable**} & \multicolumn{2}{c}{**Tittable**} \\  & \multicolumn{2}{c}{**Acidity (TA)**,} & \multirow{2}{*}{**Sample**} & \multicolumn{2}{c}{**Acidity (TA)**,} & \multirow{2}{*}{**Sample**} & \multicolumn{2}{c}{**Acidity (TA)**,} & \multirow{2}{*}{**Sample**} & \multicolumn{2}{c}{**Acidity (TA)**,} \\  & \multicolumn{2}{c}{**\% Malic Acid**} & & \multicolumn{2}{c}{**\% Malic Acid**} & & & **\% Malic Acid** & & **\% Malic Acid** \\ \hline \multirow{6}{*}{ \begin{tabular}{c} Dried \\ apple chip \\ samples \\ \end{tabular}  } & S1 & 0.72 \({}^{\circ}\) \(\pm\) 0.11 & \multirow{2}{*}{ \begin{tabular}{c} Dried \\ apple chip \\ samples \\ \end{tabular}  } & S2 & 0.95 \({}^{\circ}\) \(\pm\) 0.09 & \multirow{2}{*}{ \begin{tabular}{c} Dried \\ chip \\ samples \\ \end{tabular}  } & S1 & 0.73 \({}^{\circ}\) \(\pm\) 0.05 & S1 & 0.80 \(\pm\) 0.05 \\  & S2 & 0.95 \({}^{\circ}\) \(\pm\) 0.09 & \multirow{2}{*}{ \begin{tabular}{c} Dried \\ apple chip \\ samples \\ \end{tabular}  } & S2 & 0.97 \({}^{\circ}\) \(\pm\) 0.01 & \multirow{2}{*}{\ \begin{tabular}{c} Dried \\ apple chip \\ samples \\ \end{tabular}  } & S2 & 1.04 \({}^{\circ}\) \(\pm\) 0.05 \\  & G1 & 0.63 \({}^{\circ}\) \(\pm\) 0.01 & \multirow{2}{*}{ \begin{tabular}{c} Dried \\ apple chip \\ samples \\ \end{tabular}  } & G1 & 0.65 \({}^{\circ}\) \(\pm\) 0.05 & apple After the drying of apple samples, the _TSS_ values decreased for all types of apple cultivars (Figure 4). _TSS_ values of dried apple samples decrease compared to values of fresh apple samples due to reactions that occur when the temperature rises [58]. It was observed that the _TSS_ value decreased a lot (55%) for 'Starkrimson' cultivar samples dried in the oven, while the smallest decrease (22%) was recorded for 'Golden Delicious' cultivar samples dried with a dehydrator. According to Figure 4, it can be seen that the _TSS_ values vary during the storage process, and all decreased on the 21 st day compared to the _TSS_ values obtained from the dried apple chip samples immediately after drying. The flavor and quality of fruit products are given by acid and sugar content, and the sugar/acid ratio can better predict the flavor impact [35]. Apple fruits with sugar/acid ratios below 20 are characterized by a strong sour taste and are only suitable for processing; if the ratios are higher than this value, the fruits are perceived as sweet and suitable for consumption [61]. In the case of fresh samples investigated in this study, sugar/acid ratios were: 55.88 for the 'Starkrimson' cultivar, 46.06 for the 'Golden Delicious' cultivar and 39.31 for the 'Florina' cultivar. The values obtained are close to the values obtained in other papers. For example, [PERSON] et al. [61] obtained for the 'Starkrimson' cultivar sugar/acid ratios of between 28.07 and 59.73, while for the 'Golden Delicious' cultivar, the sugar/acid ratios were between 22.39 and 44.32 depending on the growth sites. [PERSON] [57] reported a sugar/acid ratio of 41.36 for the 'Florina' cultivar. In this study, the sugar/acid ratio decreased in dried apple chip samples as follows: G1 (36.19) > S1 (33.33) > G2 (29.57) > F2 (26.90) > F1 (24.94) > S2 (24.31).