Changes in the inner quality parameters of apple fruit from technological to edible maturity
Identifieur interne : 001320 ( Istex/Corpus ); précédent : 001319; suivant : 001321Changes in the inner quality parameters of apple fruit from technological to edible maturity
Auteurs : Maja Mikuli Petkovšek ; Franci Štampar ; Robert VeberiSource :
- Acta agriculturae Slovenica [ 1581-9175 ] ; 2009-05-01.
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Abstract
The changing dynamics of organic acids, sugars, phenolics and antioxidant potential in apples from technological to edible maturity was studied. During the time of storage, the content of citric and malic acids generally decreased. The content of sucrose, fructose and glucose decreased significantly in some varieties, while it increased in others. The content of total sugars changed only slightly over the storage period. In the apple pulp, the content level of single phenolics generally changed to a minor extent during storage. In the peel, the content levels of the rutin and quercetin-3-rhamnoside flavonoids remained generally constant during storage, while the level of p-coumaric acid increased slightly; on the other hand, the content levels of epicatechin and catechin decreased. In the pulp of most cultivars, there was no significant decrease in total phenolics at edible maturity. In contrast, the apple peel usually has a higher content level of total phenolics at edible maturity than at the time of technological maturity. Therefore, the antioxidant activity of the peel increased from technological to edible maturity.
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DOI: 10.2478/v10014-009-0003-3
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ISTEX:3CE0614A0B21BFE86A8C283DF4AA1178EFDA4862Le document en format XML
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During the time of storage, the content of citric and malic acids generally decreased. The content of sucrose, fructose and glucose decreased significantly in some varieties, while it increased in others. The content of total sugars changed only slightly over the storage period. In the apple pulp, the content level of single phenolics generally changed to a minor extent during storage. In the peel, the content levels of the rutin and quercetin-3-rhamnoside flavonoids remained generally constant during storage, while the level of p-coumaric acid increased slightly; on the other hand, the content levels of epicatechin and catechin decreased. In the pulp of most cultivars, there was no significant decrease in total phenolics at edible maturity. In contrast, the apple peel usually has a higher content level of total phenolics at edible maturity than at the time of technological maturity. 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During the time of storage, the content of citric and malic acids generally decreased. The content of sucrose, fructose and glucose decreased significantly in some varieties, while it increased in others. The content of total sugars changed only slightly over the storage period. In the apple pulp, the content level of single phenolics generally changed to a minor extent during storage. In the peel, the content levels of the rutin and quercetin-3-rhamnoside flavonoids remained generally constant during storage, while the level of p-coumaric acid increased slightly; on the other hand, the content levels of epicatechin and catechin decreased. In the pulp of most cultivars, there was no significant decrease in total phenolics at edible maturity. In contrast, the apple peel usually has a higher content level of total phenolics at edible maturity than at the time of technological maturity. Therefore, the antioxidant activity of the peel increased from technological to edible maturity.</p></abstract><abstract xml:lang="sl"><p>Proučevali smo dinamiko spreminjanja organskih kislin, sladkorjev, fenolnih spojin in antioksidativnega potenciala jabolk od tehnološke do užitne zrelosti. Vsebnost citronske in jabolčne kisline se je med skladiščenjem na splošno zmanjševala. Vsebnost saharoze, fruktoze in glukoze se je v času skladiščenja pri nekaterih sortah značilno zmanjšala, pri drugih pa povečala. Vsebnost skupnih sladkorjev se je med skladiščenjem le malo spreminjala. Na splošno se je vsebnost posameznih fenolov v pulpi jabolk v času skladiščenja le malo spreminjala. V kožici je ostala vsebnost flavonoidov rutina in kvercetin-3-ramnozida v obdobju skladiščenja približno enaka, vsebnost p-kumarne kisline se je malo povečala, medtem ko se je količina epikatehina in katehina zmanjšala. Pri večini sort je opaziti v pulpi neznačilno zmanjšanje skupnih fenolov v užitni zrelosti. Nasprotno je kožica jabolk pri večini sort v užitni zrelosti imela večjo vsebnost skupnih fenolov kot v tehnološki zrelosti. Iz tega tudi izhaja, da se je antioksidativna aktivnost kožice od tehnološke do užitne zrelosti povečala.</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>Keywords</head><item><term>fruit</term></item><item><term>storage</term></item><item><term>technological maturity</term></item><item><term>edible maturity</term></item><item><term>firmness</term></item><item><term>soluble solids</term></item><item><term>phenolic compounds</term></item><item><term>organic acids</term></item><item><term>sugars</term></item></list></keywords></textClass><textClass xml:lang="sl"><keywords scheme="keyword"><list><head>Keywords</head><item><term>plodovi</term></item><item><term>skladiščenje</term></item><item><term>tehnološka zrelost</term></item><item><term>užitna zrelost</term></item><item><term>trdota</term></item><item><term>suha snov</term></item><item><term>fenolne spojine</term></item><item><term>organske kisline</term></item><item><term>sladkorji</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2009-06-10">Created</change><change when="2009-05-01">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/3CE0614A0B21BFE86A8C283DF4AA1178EFDA4862/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="corpus degruyter-journals" wicri:toSee="no header"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//NLM//DTD Journal Publishing DTD v3.0 20080202//EN" URI="journalpublishing3.dtd" name="istex:docType"></istex:docType><istex:document><article article-type="research-article" dtd-version="3.0" xml:lang="en"><front><journal-meta><journal-id journal-id-type="publisher-id">ACAS</journal-id><journal-title-group><abbrev-journal-title abbrev-type="full">Acta agriculturae Slovenica</abbrev-journal-title></journal-title-group><issn pub-type="epub">1854-1941</issn><issn pub-type="ppub">1581-9175</issn><publisher><publisher-name>Versita</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="publisher-id">v10014-009-0003-3</article-id><article-id pub-id-type="doi">10.2478/v10014-009-0003-3</article-id><title-group><article-title>Changes in the inner quality parameters of apple fruit from technological to edible maturity</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Mikulič Petkovšek</surname><given-names>Maja</given-names></name><xref ref-type="aff" rid="A1"><sup>1</sup></xref></contrib><contrib contrib-type="author"><name><surname>Štampar</surname><given-names>Franci</given-names></name><xref ref-type="aff" rid="A1"><sup>1</sup></xref></contrib><contrib contrib-type="author"><name><surname>Veberič</surname><given-names>Robert</given-names></name><xref ref-type="aff" rid="A1"><sup>1</sup></xref></contrib><aff id="A1">Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, Ljubljana, Slovenia<sup>1</sup></aff></contrib-group><author-notes><corresp></corresp></author-notes><pub-date pub-type="ppub"><day>1</day><month>5</month><year>2009</year></pub-date><pub-date pub-type="epub"><day>10</day><month>6</month><year>2009</year></pub-date><volume>93</volume><issue>1</issue><fpage>17</fpage><lpage>29</lpage><permissions><license license-type="open-access"><license-p>This content is open access.</license-p></license></permissions><related-article related-article-type="pdf" xlink:href="v10014-009-0003-3.pdf"></related-article><abstract xml:lang="en"><title>Changes in the inner quality parameters of apple fruit from technological to edible maturity</title><p>The changing dynamics of organic acids, sugars, phenolics and antioxidant potential in apples from technological to edible maturity was studied. During the time of storage, the content of citric and malic acids generally decreased. The content of sucrose, fructose and glucose decreased significantly in some varieties, while it increased in others. The content of total sugars changed only slightly over the storage period. In the apple pulp, the content level of single phenolics generally changed to a minor extent during storage. In the peel, the content levels of the rutin and quercetin-3-rhamnoside flavonoids remained generally constant during storage, while the level of <italic>p</italic>-coumaric acid increased slightly; on the other hand, the content levels of epicatechin and catechin decreased. In the pulp of most cultivars, there was no significant decrease in total phenolics at edible maturity. In contrast, the apple peel usually has a higher content level of total phenolics at edible maturity than at the time of technological maturity. Therefore, the antioxidant activity of the peel increased from technological to edible maturity.</p></abstract><abstract xml:lang="sl"><p>Proučevali smo dinamiko spreminjanja organskih kislin, sladkorjev, fenolnih spojin in antioksidativnega potenciala jabolk od tehnološke do užitne zrelosti. Vsebnost citronske in jabolčne kisline se je med skladiščenjem na splošno zmanjševala. Vsebnost saharoze, fruktoze in glukoze se je v času skladiščenja pri nekaterih sortah značilno zmanjšala, pri drugih pa povečala. Vsebnost skupnih sladkorjev se je med skladiščenjem le malo spreminjala. Na splošno se je vsebnost posameznih fenolov v pulpi jabolk v času skladiščenja le malo spreminjala. V kožici je ostala vsebnost flavonoidov rutina in kvercetin-3-ramnozida v obdobju skladiščenja približno enaka, vsebnost <italic>p</italic>-kumarne kisline se je malo povečala, medtem ko se je količina epikatehina in katehina zmanjšala. Pri večini sort je opaziti v pulpi neznačilno zmanjšanje skupnih fenolov v užitni zrelosti. Nasprotno je kožica jabolk pri večini sort v užitni zrelosti imela večjo vsebnost skupnih fenolov kot v tehnološki zrelosti. Iz tega tudi izhaja, da se je antioksidativna aktivnost kožice od tehnološke do užitne zrelosti povečala.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>fruit</kwd><kwd>storage</kwd><kwd>technological maturity</kwd><kwd>edible maturity</kwd><kwd>firmness</kwd><kwd>soluble solids</kwd><kwd>phenolic compounds</kwd><kwd>organic acids</kwd><kwd>sugars</kwd></kwd-group><kwd-group xml:lang="sl"><title>Keywords</title><kwd>plodovi</kwd><kwd>skladiščenje</kwd><kwd>tehnološka zrelost</kwd><kwd>užitna zrelost</kwd><kwd>trdota</kwd><kwd>suha snov</kwd><kwd>fenolne spojine</kwd><kwd>organske kisline</kwd><kwd>sladkorji</kwd></kwd-group></article-meta></front></article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Changes in the inner quality parameters of apple fruit from technological to edible maturity</title></titleInfo><titleInfo type="alternative" lang="en" contentType="CDATA"><title>Changes in the inner quality parameters of apple fruit from technological to edible maturity</title></titleInfo><name type="personal"><namePart type="given">Maja</namePart><namePart type="family">Mikulič Petkovšek</namePart><affiliation>Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, Ljubljana, Slovenia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Franci</namePart><namePart type="family">Štampar</namePart><affiliation>Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, Ljubljana, Slovenia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Robert</namePart><namePart type="family">Veberič</namePart><affiliation>Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, Ljubljana, Slovenia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="research-article"></genre><originInfo><publisher>Versita</publisher><dateIssued encoding="w3cdtf">2009-05-01</dateIssued><dateCreated encoding="w3cdtf">2009-06-10</dateCreated><copyrightDate encoding="w3cdtf">2009</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract lang="en">The changing dynamics of organic acids, sugars, phenolics and antioxidant potential in apples from technological to edible maturity was studied. During the time of storage, the content of citric and malic acids generally decreased. The content of sucrose, fructose and glucose decreased significantly in some varieties, while it increased in others. The content of total sugars changed only slightly over the storage period. In the apple pulp, the content level of single phenolics generally changed to a minor extent during storage. In the peel, the content levels of the rutin and quercetin-3-rhamnoside flavonoids remained generally constant during storage, while the level of p-coumaric acid increased slightly; on the other hand, the content levels of epicatechin and catechin decreased. In the pulp of most cultivars, there was no significant decrease in total phenolics at edible maturity. In contrast, the apple peel usually has a higher content level of total phenolics at edible maturity than at the time of technological maturity. Therefore, the antioxidant activity of the peel increased from technological to edible maturity.</abstract><abstract lang="sl">Proučevali smo dinamiko spreminjanja organskih kislin, sladkorjev, fenolnih spojin in antioksidativnega potenciala jabolk od tehnološke do užitne zrelosti. Vsebnost citronske in jabolčne kisline se je med skladiščenjem na splošno zmanjševala. Vsebnost saharoze, fruktoze in glukoze se je v času skladiščenja pri nekaterih sortah značilno zmanjšala, pri drugih pa povečala. Vsebnost skupnih sladkorjev se je med skladiščenjem le malo spreminjala. Na splošno se je vsebnost posameznih fenolov v pulpi jabolk v času skladiščenja le malo spreminjala. V kožici je ostala vsebnost flavonoidov rutina in kvercetin-3-ramnozida v obdobju skladiščenja približno enaka, vsebnost p-kumarne kisline se je malo povečala, medtem ko se je količina epikatehina in katehina zmanjšala. Pri večini sort je opaziti v pulpi neznačilno zmanjšanje skupnih fenolov v užitni zrelosti. Nasprotno je kožica jabolk pri večini sort v užitni zrelosti imela večjo vsebnost skupnih fenolov kot v tehnološki zrelosti. Iz tega tudi izhaja, da se je antioksidativna aktivnost kožice od tehnološke do užitne zrelosti povečala.</abstract><subject lang="en"><genre>Keywords</genre><topic>fruit</topic><topic>storage</topic><topic>technological maturity</topic><topic>edible maturity</topic><topic>firmness</topic><topic>soluble solids</topic><topic>phenolic compounds</topic><topic>organic acids</topic><topic>sugars</topic></subject><subject lang="sl"><genre>Keywords</genre><topic>plodovi</topic><topic>skladiščenje</topic><topic>tehnološka zrelost</topic><topic>užitna zrelost</topic><topic>trdota</topic><topic>suha snov</topic><topic>fenolne spojine</topic><topic>organske kisline</topic><topic>sladkorji</topic></subject><relatedItem type="host"><titleInfo><title>Acta agriculturae Slovenica</title></titleInfo><genre type="journal">journal</genre><identifier type="ISSN">1581-9175</identifier><identifier type="eISSN">1854-1941</identifier><identifier type="PublisherID">ACAS</identifier><part><date>2009</date><detail type="volume"><caption>vol.</caption><number>93</number></detail><detail type="issue"><caption>no.</caption><number>1</number></detail><extent unit="pages"><start>17</start><end>29</end></extent></part></relatedItem><identifier type="istex">3CE0614A0B21BFE86A8C283DF4AA1178EFDA4862</identifier><identifier type="DOI">10.2478/v10014-009-0003-3</identifier><identifier type="ArticleID">v10014-009-0003-3</identifier><identifier type="pdf">v10014-009-0003-3.pdf</identifier><accessCondition type="use and reproduction" contentType="open-access">This content is open access.</accessCondition><recordInfo><recordContentSource>De Gruyter</recordContentSource></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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