Candied apples: A new perspective

After washing, trimming, sorting, coring and pricking, low grade apples were candied by standardized methods (fast and slow set methods). The prepared candies were stored in different packaging materials under different storage conditions. The products were analyzed fresh and after every 1.5 months of storage, upto a period of 6 months for quality and nutritional changes as well as for total soluble solids (TSS), acidity, TSS: acidity ratio, pH, reducing, nonreducing and total sugars. It was found that the products could be safely packed in polyethylene pouches for sufficient length of time. However, better results were obtained from those packed and stored in glass jars. The products were also evaluated organoleptically for colour, consistency, flavour and absence of defects.