A Comparison of Selected Biochemical and Physical Characteristics and Yielding of Fruits in Apple Cultivars (Malus domestica Borkh.)

Yoon, Hong-Ki; Kleiber, Tomasz; Zydlik, Zofia; Rutkowski, Krzysztof; Woźniak, Agnieszka; Świerczyński, S.; Bednarski, Waldemar; Kęsy, Jacek; Marczak, Łukasz; Seo, Jeong-Hak; Choi, Taeg-Yong; Kang, Kyung-In; Kafkas, N.E.; Bocianowski, Jan; Jeandet, Philippe; Morkunas, Iwona

doi:10.3390/agronomy10040458

Cited by 13 publications

(9 citation statements)

References 57 publications

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“…Taste is the main characteristic of fruit quality and has a great impact on the consumer acceptance and purchase decision [ 23 , 24 ]. Sweet and sour are the most important tastes in apple fruits, which are determined by the composition and content of soluble sugars and organic acids [ 25 ]. In this study, four types of sugars including fructose, sucrose, glucose, and sorbitol in ‘Orin’ apples were measured by HPLC ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in ‘Orin’ Apples (Malus domestica) at Different Ripening Stages

Yang

Meng

et al. 2021

Molecules

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‘Orin’ is a popular apple cultivar, which has a yellow-green appearance, pleasant taste, and unique aroma. However, few studies on the fruit quality characteristics of ‘Orin’ apples have been reported before. In this study, changes of the physiological characteristics were measured at different ripening stages, and the soluble sugars and organic acids were determined by high-performance liquid chromatography (HPLC). Volatile compounds were identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). During the fruit ripening, the ‘Orin’ apple fruit weight, size, and total soluble solid were gradually increased by contrast with the titratable acidity, and the firmness decreased. The content of four soluble sugars reached the maximum at the 180 days after full bloom (DAFB) stage. Malic acid was measured as the most abundant organic acid in ‘Orin’ apples. Ethyl butyrate, hexyl propanoate, hexyl acetate and butyl acetate belonging to esters with high odor activity values (OAVs) could be responsible for the typical aroma of ‘Orin’ apples. The aim of this work was to provide information on the flavor characteristics of ‘Orin’ apples and promote this apple cultivar for marketing and processing in the future.

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Section: Resultsmentioning

confidence: 99%

Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in ‘Orin’ Apples (Malus domestica) at Different Ripening Stages

Yang

Meng

et al. 2021

Molecules

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“…Biochemical compounds of apples determine the quality in terms of not only health but also the economy. Biochemical parameters of apples may be influenced by species, varieties, cultivation conditions, and cultivation techniques [11][12][13][14][15]. Most of the antioxidant activities in apples were fulfilled by polyphenolic antioxidants [16].…”

Section: Introductionmentioning

confidence: 99%

Determination of Biochemical Contents of Fresh, Oven-Dried, and Sun-Dried Peels and Pulps of Five Apple Cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking)

Ergün

2021

Journal of Food Quality

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This study aimed to investigate the biochemical compounds of five different apple cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking) grown in the same location and to reveal the differences between peel and pulp in the fresh, oven-dried, and sun-dried samples. Sugar and organic acid contents were analyzed through high-performance liquid chromatography. Besides, antioxidant activity, total flavonoid, and total phenolic contents were analyzed with a spectrophotometer. The results of these analyses showed that the compounds varied between peel and pulp and among fresh, oven-dried, and sun-dried samples. The largest level of total flavonoid was found in Amasya oven-dried peel, and the largest total phenol, antioxidant activity, fructose, and total sugar levels were observed in Amasya sun-dried peel. Moreover, the largest L-ascorbic acid was detected in Amasya oven-dried pulp. Granny Smith oven-dried pulp was rich in citric, succinic acids, and glucose. Braeburn sun-dried pulp, Golden Delicious oven-dried pulp, and Granny Smith sun-dried pulp contained the largest sucrose, malic acid, and total soluble solids levels, respectively. For data interpretation, t-test, ANOVA, Duncan’s test, Kruskal–Wallis H test, and principal component analysis were performed. The peel contained significantly higher total flavonoid, total phenol, and antioxidant activity than pulp. Moreover, among fresh, oven-dried, and sun-dried samples, total phenol, succinic acid, malic acid, and L-ascorbic acid significantly differed. As a whole, the pulp was rich in sugars. The results provide valuable information on the food quality parameters of five different apple cultivars. It was demonstrated that consuming apple with its peel is healthier (in terms of total flavonoid, total phenol, antioxidant activity parameters, and L-ascorbic acid), and drying (especially the sun-drying method) is an effective food storage method for apples.

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“…In the present research, the highest total phenolics were detected in Granny Smith cultivar. It has been reported that the total phenolics in apples are affected by climate and soil characteristics, the maturity of the fruit, and cultural and technical applications (McGhie et al, 2005;Vieira et al, 2011;Yoon et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Sugar and Biochemical Composition of Some Apple Cultivar Grown in the Middle Black Sea Region

Balta

Karakaya²,

Yaman³

et al. 2022

Journal of Agricultural Faculty of Gaziosmanpasa University

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Changes in ecological conditions in Turkey are among the rare countries where most plant species spread widely throughout the country, both economically and naturally. In this study on apple, which is one of the important fruit species with economic importance, the color characteristics, biochemical and sugar contents of some commercial apple cultivars grown in Çarşamba district of Samsun province were examined. Wide variations occurred in all parameters evaluated in the study among the cultivars. The fructose content of the cultivars was from 14.22 (Royal Gala) to 34.40 g 100 ml-1 (Fuji), glucose content was from 1.30 (Galaxy Gala) to 4.34 g 100 ml-1 (Fuji), and sucrose content were varied from 2.01 (Fuji) to 4.52 g 100 ml-1 (Granny Smith). The highest value in total sugar content was determined in Fuji cultivar with 40.75 g 100 ml-1. The highest total phenolics, total flavonoids and antioxidant activity (according to DPPH and FRAP) were 423.7 mg 100 g-1 (Granny Smith), 96.1 mg 100 g-1 (Fuji), 250.8 µmol 100 g-1 (Granny Smith) and 952.9 µmol 100 g-1 (Granny Smith), respectively. In the principal component analysis results, the first component was associated with a*, b*, hue angle, total phenolics, total flavonoids and antioxidant activity (DPPH and FRAP) and explained 59.4% of the total variation. The second component explained 36.4% of the total variation of the obtained data and was determined to be related to L*, chroma, glucose, sucrose, fructose, and total sugar properties. As a result, Granny Smith cultivar gave remarkable results in terms of biochemical properties and Fuji cultivar in terms of sugar content. It is thought that the results obtained may guide the researches to be made about apple in this region.

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A Comparison of Selected Biochemical and Physical Characteristics and Yielding of Fruits in Apple Cultivars (Malus domestica Borkh.)

Cited by 13 publications

References 57 publications

Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in ‘Orin’ Apples (Malus domestica) at Different Ripening Stages

Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in ‘Orin’ Apples (Malus domestica) at Different Ripening Stages

Determination of Biochemical Contents of Fresh, Oven-Dried, and Sun-Dried Peels and Pulps of Five Apple Cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking)

Sugar and Biochemical Composition of Some Apple Cultivar Grown in the Middle Black Sea Region

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