| Abstract
| - Gas chromatography was used to quantitate free galactose in Braeburn, Fuji, Red Delicious, andSpartan apples during cold storage, after thermal processing of apple slices and in juice producedusing clarification and/or liquifaction enzymes. Spartan had significantly higher galactose levels ascompared to Red Delicious apples, but changes in galactose in all varieties during 9 months of coldstorage were insignificant. Blanching and canning decreased galactose levels, but doubling the thermalprocessing during canning increased the free galactose concentration detected in plant tissue. Anenzymatic liquefaction aid used to prepare apple juice dramatically increased the free galactose contentwhile a clarification aid caused only a slight increase due to its selective action on soluble pectin.These findings provide useful information for dietitians to base diet recommendations for galactosemicpatients. Keywords: Galactose; galactosemia; apple; storage; variety; thermal processing; juice; enzyme;pectinase; cellulase; trimethylsilyl derivative; Malus domestica
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