MINERAL COMPOSITION OF APPLES .X. A RAPID METHOD FOR PREPARING SAMPLES OF FRUIT FOR ANALYSIS

Samples of apples can be prepared for sub‐sampling for analysis by blending them with an equal mass of water for 2 min at 17,000 rev/min. If seeds are present, or if the suspension of apple is to be fed into an automated analytical system an extra 2 min in a homogeniser fitted with a fine mesh is necessary. Analytical results are reproducible and in agreement, within the limits of variation due to the ashing and analytical methods and the number of apples chosen to make the sample, with those for samples prepared by freezing and grating. The results for magnesium indicate that about 5 % may be lost in the process of freezing and grating. Copyright © 1969 John Wiley & Sons, Ltd