Articles
Metabolite and oxidation rate during the growth period of the non-browning apple cultivar ‘Majda’
Article number
1457_46
Pages
365 – 370
Language
English
Abstract
Apple cultivars with non-browning flesh are valuable but rare.
For some non-browning cultivars, the key is the lack of substrate for browning, and for others, non-browning is the consequence of lower activity of the oxidizing enzymes involved in browning.
In recent years, comprehensive research has been done on the Slovenian non-browning cultivar ‘Majda’, and genetic and metabolic traits have been studied in detail.
In this study, apple fruits from the two cultivars ‘Majda’ (MA) and ‘Golden Delicious’ (GD) were collected every month from one month after flowering until harvest.
Fruits were weighed, measured, and color change in time recorded, and metabolites determined (sugars, malic acid, and total phenolic content (TPC)). Throughout the growth period, GD mostly contained more sugars than MA, but at the end, there were no differences.
Interestingly, a higher content of malic acid was observed in GD during the first months, but later, MA surpassed it.
Besides high malic acid, low TPC is an important characteristic of the MA non-browning profile.
The results show that lower TPC concentration is observed from the beginning of growth.
For some non-browning cultivars, the key is the lack of substrate for browning, and for others, non-browning is the consequence of lower activity of the oxidizing enzymes involved in browning.
In recent years, comprehensive research has been done on the Slovenian non-browning cultivar ‘Majda’, and genetic and metabolic traits have been studied in detail.
In this study, apple fruits from the two cultivars ‘Majda’ (MA) and ‘Golden Delicious’ (GD) were collected every month from one month after flowering until harvest.
Fruits were weighed, measured, and color change in time recorded, and metabolites determined (sugars, malic acid, and total phenolic content (TPC)). Throughout the growth period, GD mostly contained more sugars than MA, but at the end, there were no differences.
Interestingly, a higher content of malic acid was observed in GD during the first months, but later, MA surpassed it.
Besides high malic acid, low TPC is an important characteristic of the MA non-browning profile.
The results show that lower TPC concentration is observed from the beginning of growth.
Publication
Authors
A. Čebulj
Keywords
fruit growth, malic acid, lightness of color, total phenolic content, enzymatic browning
Online Articles (96)