# A Preliminary Study on the Potential of the New Red-Fleshed 'JB' Clone Apple for Cider Production
## 3 Results and Discussion
The data are presented as mean \(\pm\) standard deviation (SD). \begin{table}
\begin{tabular}{l l} \hline \hline
**Designation** & **Value** \\ \hline Extract [\({}^{\circ}\)Blg] & 13.0 \(\pm\) 0.0 \\ Glucose [g/L] & 14.03 \(\pm\) 0.19 \\ Fructose [g/L] & 86.80 \(\pm\) 0.37 \\ Sucrose [g/L] & 16.73 \(\pm\) 0.97 \\ Total sugars [g/L] & 117.56 \\ Active acidity [pH] & 2.53 \(\pm\) 0.01 \\ Total acidity [g malic acid/L] & 8.78 \(\pm\) 0.05 \\ Polyphenols [mg chlorogenic acid/L] & 307.28 \(\pm\) 1.29 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Physicochemical characteristics of must obtained from ’JB’ apple clone. Data are presented as mean \(\pm\) SD. combined with freezing (variant F), and crushing combined with enzymatic treatment (variants E1 and E2). This was followed by pressing for all variants. The extracted content for variant \(R\) and the 'Idared' cultivar was 14.1 \({}^{\circ}\)Bx, while for the 'Golden Delicious' it was 11.7 \({}^{\circ}\)Bx. The other results were several degrees lower than the \(R\) variant. Considering that the Balling scale and the Brix scale (\({}^{\circ}\)Bx) are nearly identical (differing only at the fifth and sixth decimal places of the calculated density), the values obtained in this study were compared with literature data. Based on this comparison, it was concluded that the new red-fleshed cultivar had an extract content similar to that of the 'Idared' cultivar. On the other hand, a study by [PERSON] et al. [14] showed that the soluble extract content depended on the cultivar and harvest year. For the 'JB' clone, values of 13.9 \(\pm\) 0.1 \({}^{\circ}\)Bx in 2019, 12.0 \(\pm\) 0.1 \({}^{\circ}\)Bx in 2020, and 12.5 \(\pm\) 0.2 \({}^{\circ}\)Bx in 2021 were reported. The must from apples of the 'JB' clone cultivar analyzed in the present study was pressed in 2023 and had an extract that fell within the range observed in recent years. Analyzing the contents of individual sugars in the must from 'JB' clone apples, it was found that fructose (86.80 \(\pm\) 0.37 g/L) was the dominant sugar, accounting for 73.97% of the total sugar content. Significantly lower levels were recorded for sucrose (16.73 \(\pm\) 0.97 g/L) and glucose (14.03 \(\pm\) 0.19 g/L). Summing these values resulted in a total sugar content of 117.56 g/L (Table 2). A study on the specific red-fleshed clone 'JB' [14] also found it to have a high fructose content, as did the sweet cultivars 'Gala Brookfield' and 'Sampion'. It should be noted, however, that in this case it was 55.5 g/L, significantly lower, and this translated into a high sucrose content (53.9 g/L). [PERSON] and [PERSON] [32] subjected juices from 26 late-ripening apple cultivars to spectroscopic (FT-IR) analysis. In the freshly squeezed juice, they found fructose to be the dominant sugar, accounting for an average of 58.51%, while sucrose and glucose accounted for 21.56 and 19.94%, respectively. In the case of the must used in the present study, obtained from apples of the 'JB' clone cultivar, these proportions differ from those obtained in the cited study. Fructose remains the primary sugar, while its proportion is as high as 73.87% (much higher than the average content reported in the study). In contrast, its sucrose and glucose contents are lower, reaching 14.21% and 11.91%. Among the fresh juices characterized by [PERSON] and [PERSON] [32], juice pressed from the Nabela cultivar had the highest total sugar content, at 166 g/L. In comparison, the lowest sugar content was recorded in juice from Ontario apples, at 99 g/L, and the average content was 132 g/L. The total sugar content in must from the tested 'JB' clone was below this average. The authors also reported the highest and lowest fructose levels: 98 g/L in the juice of 'Nabela' apples and 58 g/L in the 'Florina' cultivar. The highest glucose content was recorded in juice from the 'Boikovo' cultivar, at 43.4 g/L, and the lowest, 13.4 g/L, in 'Florina' apples. Sucrose was highest in the 'Bohemia' cultivar (48.4 g/L) and lowest in the 'Karmina' cultivar (12.3 g/L) juice.