Table 5.

Chemical composition of apple preserves $\left(\overline{\mathrm{x}}\pm \mathrm{SD}\right)$.

Experiment	SGs (%)	Dry Matter (%)	Total Soluble Solids (%)	Vitamin C (mg/100 g)	Total Ash (%)	pH	Titratable Acidity (°)	Malic Acid(g/100 g)
I	0	47.3 ± 0.2 A,a	46.0 ± 0.5 A,a	0.52 ± 0.02 A,a	0.160 ± 0.002 A,a	3.79 ± 0.01 A,a	4.92 ± 0.02 A,a	0.330 ± 0.000 A,a
	10	45.0 ± 0.3 A,b	44.4 ± 0.5 A,b	0.50 ± 0.01 A,b	0.162 ± 0.002 A,a	3.76 ± 0.01 A,b	5.28 ± 0.02 A,b	0.354 ± 0.001 A,b
	30	40.2 ± 0.4 A,c	41.2 ± 0.2 A,c	0.48 ± 0.02 A,b	0.168 ± 0.002 A,b	3.68 ± 0.01 A,c	5.99 ± 0.01 A,c	0.401 ± 0.001 A,c
	40	39.9 ± 0.3 A,c	40.8 ± 0.2 A,d	0.51 ± 0.01 A,b	0.182 ± 0.002 A,c	3.60 ± 0.02 A,d	5.97 ± 0.01 A,c	0.400 ± 0.001 A,c
II	0	48.5 ± 0.2 B,a	47.5 ± 0.4 B,a	0.55 ± 0.01 B,a	0.091 ± 0.001 B,a	3.68 ± 0.02 B,a	3.87 ± 0.01 B,a	0.259 ± 0.001 B,a
	10	47.3 ± 0.2 B,b	47.7 ± 0.3 B,a	0.56 ± 0.01 B,a	0.148 ± 0.029 B,b	3.66 ± 0.02 B,a	4.26 ± 0.02 B,b	0.286 ± 0.002 B,b
	30	47.7 ± 0.6 B,b	43.5 ± 0.5 B,b	0.54 ± 0.02 B,a	0.174 ± 0.001 B,c	3.61 ± 0.02 B,b	5.07 ± 0.02 B,c	0.339 ± 0.001 B,c
	40	42.1 ± 0.6 B,c	38.9 ± 0.2 B,c	0.55 ± 0.01 B,a	0.173 ± 0.003 B,c	3.60 ± 0.01 A,b	5.13 ± 0.02 B,d	0.344 ± 0.00 B,d
III	0	41.4 ± 0.2 C,a	45.2 ± 0.7 C,a	0.56 ± 0.02 B,a	0.161 ± 0.021 A,a	3.29 ± 0.02 C,a	10.69 ± 0.04 C,a	0.714 ± 0.004 C,a
	10	40.4 ± 0.1 C,b	43.9 ± 1.1 C,b	0.54 ± 0.02 B,a	0.163 ± 0.006 A,a	3.26 ± 0.01 C,a	12.12 ± 0.04 C,b	0.811 ± 0.004 C,b
	30	38.6 ± 0.3 C,c	39.0 ± 0.5 C,c	0.53 ± 0.01 B,a	0.167 ± 0.004 C,a	3.21 ± 0.01 C,b	14.98 ± 0.02 C,c	1.000 ± 0.001 C,c
	40	34.7 ± 0.3 C,d	36.0 ± 0.6 C,d	0.54 ± 0.03 B,a	0.169 ± 0.010 C,a	3.23 ± 0.00 B,c	15.10 ± 0.10 C,d	1.012 ± 0.008 C,d

Different uppercase letters (A, B, C, etc.) indicate a significant difference in the mean values in the column (between I, II, III experiment) at a significance level of p < 0.05. Different lowercase letters (a, b, c, etc.) indicate a significant difference in the mean values in the column (between levels 0%, 10%, 30%, 40% of SGs) at a significance level of p < 0.05.