Home > IV International Symposium on Horticulture in Europe – SHE2021 > Slovenian apple cultivar ‘Majda’: an unrecognized cultivar with curious traits

Articles

Slovenian apple cultivar ‘Majda’: an unrecognized cultivar with curious traits

Article number

1327_37

Pages

281 – 286

Language

English

Abstract

With respect to local cultivars and genetic heritage, we have focused our research on the Slovenian apple cultivar ‘Majda’. This cultivar has an interesting trait; it does not oxidise after it is cut or is otherwise processed.
The aim is to decipher why this occurs and to investigate possible implications of this trait for practical use in the food industry.
The samples were collected at two different locations.
Cultivar ‘Golden Delicious’ was chosen as the control.
We have determined basic harvest fruit quality parameters, malic acid content and total phenolic content.
We have measured the changes in colour of apple halves and pomace.
There are some promising differences between the cultivars, especially in the rate of oxidation.
The results represent valuable groundwork for future research on genetics and an indication of the possible use in food processing, while there is no need for food additives against browning.

Publication

IV International Symposium on Horticulture in Europe – SHE2021

Authors

A. Čebulj

Keywords

Malus domestica, oxidation, malic acid, TPC, soluble solids

Full text

https://doi.org/10.17660/ActaHortic.2021.1327.37

Groups involved

Online Articles (111)

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