Have the Flowers, Fruitlets, Ripe Fruit and Leaves of Apples Cultivars Similar Compositions of Phenolic and Antioxidant Capacity?

Yuri, José Antonio; Neira, Amalia; Fuentes, Mauricio; Sáez, Bárbara; Razmilic, Iván

doi:10.1007/s10341-022-00638-1

Cited by 1 publication

(2 citation statements)

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“…The antioxidant enzymes activity is described as markers of stresses of various origins, including these regarding plant mineral nutrition [ 38 ]. SOD, CAT, GR or APX activity were frequently included testing antioxidant metabolism in abiotic stress conditions [ 34 , 35 , 39 ]. Up- or down-regulation in enzymatic antioxidants may occur due to too low or luxurious nitrogen fertilization [ 4 , 38 ].…”

Section: Introductionmentioning

confidence: 99%

“…This is because a wide range of varieties (early and late varieties) differing in storage time, color, shape, sensory properties, antioxidant and health-promoting potential and their culinary use that can satisfy the requirements of various consumers [ 6 ]. Internal apple quality regarding several factors was widely discussed and described in detail by many authors [ 3 , 39 , 40 , 41 , 42 , 43 ]. However, the relationship between agronomic practices, such as fertilizers/biofertilizers management or cultivation system, and phytochemicals are less frequently studied [ 3 , 34 , 44 ].…”

Section: Introductionmentioning

confidence: 99%

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Apple Antioxidant Properties as an Effect of N Dose and Rate—Mycorrhization Involvement: A Long-Term Study

2022

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The genetic and/or the agronomic approaches are two main ways to enhance concentrations of biologically active compounds in fruits and vegetables. In this study, the apple antioxidant status was evaluated from the second to the fourth year after planting in relation to an increasing N-dose applied—with or without plant microbial inoculation in the field conditions. Cultivar ‘Šampion Arno’ was selected to test these relationships. In the growing season, N treatment and inoculation effects were monitored for the apple peel total phenolics and selected individual phenolic compounds ((+)-catechin, (−)-epicatechin, chlorogenic and caffeic acids, rutin and phloridzin) and total ascorbate concentration. Additionally, as an environmental stress marker measurement of glutathione reductase, ascorbate peroxidase and catalase activity were conducted. The year effect was most pronounced, while the N or applied inoculum effects were much weaker. Great differences in antioxidative enzyme activity and phenolic concentrations between years were revealed. Nitrogen fertilization reduced the fruit’s global phenolic accumulation compared to the control, but the N-effect varied depending on individual phenolic compounds, N dose and N application method. None of the tested factors influenced the ascorbate concentration. There was a certain tendency to increase antioxidant properties in the control group (without mineral N fertilization) but with the application of bio-fertilizer, which may seem promising for future research in this scope.

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