Ripening and Changes in Chemical Composition of Seven Cider Apple Varieties

Abstract

Changes in composition of seven Basque cider apples ( Malus x domestica Borkh.) varieties were studied for 5 weeks before harvesting, while the apples were still on the tree. The evolution of 21 parameters was measured. Special emphasis was made on the sugars, acidity and total phenolic compounds, responsible, respectively, for the sweet, acid and bitter taste of apples and their juices. The whole composition data throughout the ripening process are given. Correlation analysis was used to verify the usefulness of polyphenol index (absorbance at 280nm) for estimating the total phenolic content in apple juices. A high correlation was found between this index and the total phenolic content, either for each apple variety or for all the varieties together, demonstrating the usefulness of polyphenol index to carry out the estimation in these samples. Cluster analysis was used to find patterns of clustering between the apple varieties studied. The apple samples were classified into seven groups, coincident with the seven varieties studied. This proved that the ripening state did not affect this classification, in spite of the changes produced in the composition of apples. Principal component analysis was used to summarise the information of the data matrix in a more reduced way. Acidity (PC1) and phenolic compounds (PC2) were the most relevant parameters for discrimination of apple varieties.

Effect of harvest date and 1-MCP (SmartFresh™) treatment on ‘Golden Delicious’ apple cold storage physiological disorders

“…Bizjak et al (2013), also reported a diminution of some phenol compounds, while others, particularly anthocyanins increased in peal of 'Braebum' apple till ripening, nevertheless without changes during advanced ripening. However, other authors have demonstrated that the fluctuations of phenols content during apple ripening are dependent on the cultivar (Del Campo et al, 2006). The levels of total phenols in the present work were within the ranges reported by Carbone et al (2011).…”

Content and mean polymerization degree of procyanidins in extracts obtained from clear and cloudy apple juices

“…Our data show that even the use of different cider apple varieties influenced the procyanidin content in the apple juice extracts. As the climatic conditions during the ripening and the date of harvest have an important influence on the polyphenol spectra, especially the procyanidin composition [40,41], the comparison of the procyanidin content of the juice extracts under study are difficult. Renard et al [42] have recently shown that during ripening of apples a decrease of flavan-3-ols in flesh and skin occurred that depended on the variety (up to 90%).…”

Prospects of fatty acid profile and bioactive composition from lipid seeds for the discrimination of apple varieties with the application of chemometrics

“…The apple samples were classified into four groups. Cluster analysis was used to determine the pattern of clustering between the apple varieties (Del Campo et al, 2006). The results of the present study indicated that differentiation and combination of the groups were totally based on the similarities among the samples (Fig.…”

“…For example, acidity (PC1) and phenolic compounds (PC2) were found to be the most relevant parameters for the discrimination of apple varieties (Del Campo et al, 2006). In another reported study, examination of the principal component loadings showed that the levels of malic acid and sucrose were two important variables, but variations in the composition of the minor constituents were also found to make a significant contribution to discrimination (Belton et al, 1998).…”