Articles
Sugars and organic acids profile in Shalimar apple as affected by storage conditions
Article number
1364_9
Pages
71 – 78
Language
English
Abstract
The relatively new apple cultivar Shalimar (UEB 3374/2) is produced by crossing Topaz with Golden Delicious. The cultivar is known for resistance to scab, tolerance to mildew, and well-balanced sugar and acid content.
Therefore, Shalimar apple has a potential of high commercial importance in future.
During storage, the acidity reduces due to metabolic activities in the fruit.
On the other hand, sugar increases due to its hydrolysis and the breakdown of polysaccharides in the cell wall of apple fruit.
The interplay of sugar and acidity influences the overall flavour.
Therefore, storage conditions profoundly impact apple fruits sugars and organic acids.
The experiment aimed to evaluate the effect of various storage conditions on the sugar composition (glucose, fructose, sucrose, sorbitol) and organic acids (citric, quinic, malic, succinic and fumaric acid) of Shalimar apple.
The fruit were stored in regular air (1 and 3°C), controlled atmosphere (1 and 3°C), dynamic control atmosphere based on carbon dioxide (DCA-CD), as well as in all treatments combined with and without 1-MCP for 7 months plus 7 days shelf-life.
The compounds are identified and quantified using high-pressure liquid chromatography.
Quinic acid was the most dominant acid in Shalimar apple fruit among malic, succinic, citric and fumaric acid.
The fruit stored in CA and DCA-CD showed no significant difference in the concentration of organic acids.
Therefore, individual sugars and organic acids are not affected by using 1-MCP in long-term storage for the Shalimar apple cultivar.
Therefore, Shalimar apple has a potential of high commercial importance in future.
During storage, the acidity reduces due to metabolic activities in the fruit.
On the other hand, sugar increases due to its hydrolysis and the breakdown of polysaccharides in the cell wall of apple fruit.
The interplay of sugar and acidity influences the overall flavour.
Therefore, storage conditions profoundly impact apple fruits sugars and organic acids.
The experiment aimed to evaluate the effect of various storage conditions on the sugar composition (glucose, fructose, sucrose, sorbitol) and organic acids (citric, quinic, malic, succinic and fumaric acid) of Shalimar apple.
The fruit were stored in regular air (1 and 3°C), controlled atmosphere (1 and 3°C), dynamic control atmosphere based on carbon dioxide (DCA-CD), as well as in all treatments combined with and without 1-MCP for 7 months plus 7 days shelf-life.
The compounds are identified and quantified using high-pressure liquid chromatography.
Quinic acid was the most dominant acid in Shalimar apple fruit among malic, succinic, citric and fumaric acid.
The fruit stored in CA and DCA-CD showed no significant difference in the concentration of organic acids.
Therefore, individual sugars and organic acids are not affected by using 1-MCP in long-term storage for the Shalimar apple cultivar.
Authors
K. Khera, F. Büchele, F.R. Thewes, D.A. Neuwald
Keywords
Malus domestica Borkh., dynamic control atmosphere, control atmosphere, high performance liquid chromatography, acid and sugar metabolism
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