Composition of Regional Portuguese Apple Cultivars in Different Harvest Years

Abstract

In the present study, apples of regional cultivars originating from Portugal were compared in terms of some chemical properties during three consecutive harvest years. It was possible to conclude that these regional cultivars of apples were generally sweeter and contained more minerals than other cultivars described in the literature. The data revealed that the acid, protein, and mineral content depended on the apple cultivar. The acid content varied notably with the 2004, 2005, and 2006 harvests. For total sugar or protein content, the variations observed were comparatively smaller. In the 2004 and 2005 harvests, the sugar and protein contents were similar but differ from the 2006 harvest. In respect to mineral content, the 2004 harvest registered the highest differences, and this was also the year when the apples had the highest maturation index, calculated as the sugar/acid ratio.

A novel feedstuff: ensiling of cowpea (Vigna unguiculata L.) stover and apple (Malus domestica Borkh.) mixtures. Evaluation of the nutritive value, fermentation quality and aerobic stability

“…The chemical composition of the discarded apples used in this study is similar to that reported for commercialized regional Portuguese apple cultivars, 36 showing high total sugar content and low fibre and protein concentrations. As expected, fibre and protein contents of cowpea stover were high and within the range of values reported by Savadogo et al 37 and Gonçalves et al 7 Furthermore, chemical composition values of cowpea stover are within the general range of values described for legume straws.…”

Ocena Wpływu Metody Utrwalania Na Wybrane Determinanty Jakości Jabłek

“…Średnia zawartość suchej masy w świeżych jabłkach wyniosła 12,39 g/100 g produktu, co jest zbliżone do wyników badań Guiné i wsp. [18] (15 ÷ 20 g/100 g produktu). Po zastosowaniu procesów utrwalania owoców zawartość suchej masy wynosiła odpowiednio: 12,89 g/100 g jabłek zamrażanych, 88,77 g/100 g jabłek suszonych konwekcyjnie oraz 96,27 g/100 g jabłek liofilizowanych.…”

“…Jabłka niepoddane procesom utrwalaniu zawierały znacznie więcej białka niż jabłka badane przez Krishnę [21] (0,26 g/100 g świeżej masy) oraz Guiné i wsp. [18] (1,59 g/100 g suchej masy). Proces zamrażania nie miał istotnego wpływu na ilość białka w jabłkach (p > 0,05).…”