## 3 Results and Discussion
### Color Determination
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Puree Sample**} & \multirow{2}{*}{**Vitamin C (mg/100 g)**} & **Polyphenols Content** & **Antioxidant Capacity (\(\mu\)m** \\  & & **(mg GAE/100 g)** & **TE/g FM)** \\ \hline
1 & 1.18 \(\pm\) 0.1 & 125.63 \(\pm\) 1.24 \({}^{\text{b}}\) & 0.87 \(\pm\) 0.15 \({}^{\text{b}}\) \\ \hline
2 & 1.88 \(\pm\) 0.1 & 126.65 \(\pm\) 1.21 \({}^{\text{b}}\) & 0.83 \(\pm\) 0.47 \({}^{\text{d}}\) \\ \hline
3 & 0.94 \(\pm\) 0.01 & 139.67 \(\pm\) 3.22 \({}^{\text{a}}\) & 0.86 \(\pm\) 0.78 \({}^{\text{bc}}\) \\ \hline
4 & 0.93 \(\pm\) 0.1 & 125.44 \(\pm\) 1.28 \({}^{\text{b}}\) & 0.92 \(\pm\) 0.62 \({}^{\text{a}}\) \\ \hline
5 & 0.7 \(\pm\) 0.02 & 76.87 \(\pm\) 3.08 \({}^{\text{b}}\) & 0.92 \(\pm\) 0.94 \({}^{\text{a}}\) \\ \hline
6 & 1.41 \(\pm\) 0.1 & 80.57 \(\pm\) 1.28 \({}^{\text{d}}\) & 0.91 \(\pm\) 0.78 \({}^{\text{a}}\) \\ \hline
7 & 1.41 \(\pm\) 0.2 & 80.07 \(\pm\) 1.86 \({}^{\text{d}}\) & 0.87 \(\pm\) 0.55 \({}^{\text{b}}\) \\ \hline
8 & 1.17 \(\pm\) 0.1 & 81.66 \(\pm\) 0.61 \({}^{\text{d}}\) & 0.93 \(\pm\) 0.78 \({}^{\text{a}}\) \\ \hline
9 & 1.87 \(\pm\) 0.2 & 102.19 \(\pm\) 0.62 \({}^{\text{c}}\) & 0.85 \(\pm\) 0.71 \({}^{\text{cd}}\) \\ \hline
10 & 1.87 \(\pm\) 0.1 & 129.6 \(\pm\) 1.06 \({}^{\text{d}}\) & 0.83 \(\pm\) 0.16 \({}^{\text{d}}\) \\ \hline \hline \end{tabular} \({}^{\text{a}}\)4—mean values in columns indicated with various letters are significantly different. Puree sample column represents the apple variety used in order to obtain the puree: 1—Champion, 2—Elstar, 3—Baujade, 4—Grimmes Golden, 5—Granny Smith, 6—Path, 7—Reinette Harbert, 8—Juliana, 9—Dommesc, 10—Parmen Clone.  
\end{table} 
Table 5: Vit. C, TPC and AC determination in sterilized product. subjected to heat treatment, the highest brightness value was in the puree obtained from the Champion apple variety, 46.03, and the darkest in color was the Reinette Harbert variety, 32.72. The reddest variety of apples was the Elstar variety with a* value equal to 21.02, and the yellowest were the Granny Smith and Reinette Harbert varieties, with similar results of 5.18 (Table 6). After the sterilization was applied, the color parameters underwent changes, as follows: the brightness of the finished product decreased by 2-3 units for each variety, and the values of the parameter a* decreased significantly, from the range 20.15-15.18 to 14.07-11.51, so the shades of reddish decreased. At the same time, the values of the parameter b* were much lower, from the range 21.71-14.42 to 20.98-14.26, and the shades of yellow decreased. The thermal treatment caused a decrease in the L* value for the processed samples when compared to the control samples. The pures were characterized by a darkened color determined by various factors such as processing temperature and time, type of cultivar, vitamin C content, and some pigments found in the raw material. Therefore, the brightest (L* = 43.04) and reddest (a* = 14.07) puree was obtained from the Grimmes Golden apple variety, and the yellowest was obtained from the Domnese variety, with a b* value of 20.98. According to a study conducted on 1200 subjects, age is one of the factors that influence color preference. Generally, people prefer red when they are 1 to 10 years old [54]. For this reason, we tend to conclude that the pures from the Champion, and Elstar apple varieties could be more preferred by infants.