`SJCA38R6A74' (Eden)

Abstract

Additional index words. Malus •domestica, fruit breeding, winter hardy, antioxidant, long shelf life ÔSJCA38R6A74' (Malus •domestica Borkh.) is a new high-quality cultivar with improved firmness, crispness, and much longer shelf life than ÔMcIntosh' and ÔCortland'. The fruit has superior flavor and does not abscise at maturity. The flesh is juicy, firm, crisp, and resistant to bruising. Flesh resists browning, making it an excellent candidate for fresh fruit slices, fruit salad, dried apple chips, and processing (juice, cider). The trademark ÔEden' is used for sale, distribution, and marketing (www.inspection.

Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing

“…Our results showed a significant difference between the tested genotypes, and clearly showed the variability and diversity between the tested genotypes selected for processing. ''SJCA16R5A15'', a new genotype, showed a distinct phenolic composition with the lowest sum of concentrations of all phenolics making it a good candidate for further testing as a non-browning apple for fresh cut and dried apple slices, similar to the previously released line ''Eden'' (Khanizadeh et al, 2006) from our breeding program.…”

“…Furthermore, procyanidins are also involved in enzymatic browning and particularly their degree of polymerization is responsible for cider bitterness and astringency of apple juices and ciders (Lea and Arnold, 1978;Nicolas et al, 1994;Khanizadeh et al, 2006). They are also involved in browning processes by the action of the enzyme PPO (Nicolas et al, 1994;Khanizadeh et al, 2006). Besides, the degree of browning of apples was found to be dependent on the relationship hydroxycinnamic acids/procyanidins (Amiot et al, 1992).…”

“…In the presence of oxygen and PPO, chlorogenic acid is converted into its o-quinone, which further reacts with other phenolic compounds, resulting in the formation of yellow and brown pigments (Oszmianski and Lee, 1990). Furthermore, procyanidins are also involved in enzymatic browning and particularly their degree of polymerization is responsible for cider bitterness and astringency of apple juices and ciders (Lea and Arnold, 1978;Nicolas et al, 1994;Khanizadeh et al, 2006). They are also involved in browning processes by the action of the enzyme PPO (Nicolas et al, 1994;Khanizadeh et al, 2006).…”

Apple (Malus domestica Borkh.) Cultivar ‘Majda’, a Naturally Non-Browning Cultivar: An Assessment of Its Qualities

“…We now have several known cultivars with a smaller rate or lack of browning, such as arctic apples, ‘Ambrosia’, ‘Eden’, ‘Aori27’, etc. [ 3 , 4 , 5 ]. The mechanism behind browning is oxidation of polyphenols.…”

“…Arctic apple cultivars were genetically engineered with a transgene that produces specific RNAs to silence PPO genes [ 5 ]. Cultivar ‘Eden’ has a low phenolic content [ 3 ]. In addition to the low phenolic content, a low PPO activity is also thought to be behind a lack of browning in cultivar ‘Aori 27’ [ 4 ].…”