*2.5. Juice Yield*

The efficiency of juicing was calculated using the formula according to Wilczy´nski, 2019 [11]:

$$\text{Wj } (\%) = \text{Mj/Mċ} \times 100$$

where Wj is the efficiency of juicing (%), Mj is the mass of juice after juicing (kg), and Mi is the mass of input material (kg).

#### *2.6. Testing of Selected Parameters in Juice*

Analyses of total sugar, glucose, fructose, total soluble solids, total acidity, malic acid, and pH level were analyzed by FT-IR spectrophotometer (Alpha Wine Analyzer, module for juices, Bruker Optics, Billerica, MA, USA) [19] which uses invisible infrared light of which certain wave lengths are absorbed by the sample, depending on its characteristics. It analyzes the sample by utilizing the attenuated total reflection (ATR) measurement technique. The core of the ATR technique is a diamond crystal that reflects the incoming light at a right angle to the detector. A sample is placed on top of the diamond and a fraction of the light penetrates the sample and is attenuated according to the absorption characteristics of the sample. This attenuation is measured by the detector and transformed into a spectrum [20,21]. The parameters were determined in three replicates for each sample of extracted juice.

## *2.7. Statistical Analyses*

The analysis of variance (ANOVA), the multifactor analysis of variance (ANOVA), and the multiple Range test were done using the Statgraphic Centurion XVII (Stat Point Inc., Warrenton, Virginia, USA). Differences were tested depending on cultivar, year and term of harvest, and interactions by LSD test with significance: non-significant (NS) or significant at *p* ≤ 0.05 (\*), *p* ≤ 0.01 (\*\*), or *p* ≤ 0.001 (\*\*\*), respectively.
