Glasnik Zaštite Bilja, Vol. 47. No. 5., 2024.
Original scientific paper
Chemical characteristics of different apple varieties available on the Croatian market
Martina Peršić
; Veleučilište u Rijeci, Rijeka, Hrvatska
*
Karin Flego
; Veleučilište u Rijeci, Rijeka, Hrvatska
Marijana Kozarić Ciković
; Veleučilište u Rijeci, Rijeka, Hrvatska
Slavica Dudaš
; Veleučilište u Rijeci, Rijeka, Hrvatska
Marin Tomičić
; Veleučilište u Rijeci, Rijeka, Hrvatska
* Corresponding author.
Abstract
Apple (Malus domestica Borkh.) is one of the main sources of bioactive compounds in human nutrition. It is an important source of pectin, organic acids, fibre, vitamins, oligosaccharides, and polyphenols, which have a highly positive impact on human health. This study examines the chemical composition of 11 apple varieties available on the Croatian market, focusing on sugar, acid, and phenolic content. The results of the study showed that the apple varieties ‘Fuji’ and ‘Inored’ have the highest sugar content, while the ‘Granny Smith’ variety is predictably the most acidic. The taste perception of an apple depends not only on the sugar or acid content but largely on their ratio. Given its very high acid content, the ‘Granny Smith’ variety also had the lowest sugar-to-acid ratio. The varieties with the highest sugar-to-acid ratio in this study are ‘Inored’, ‘Fuji’, and ‘Golden Delicious’, indicating their distinctly sweet taste. The ‘Morgana’ variety stood out as the richest in phenolic compounds, while the ‘Braeburn’ BIO variety had the lowest phenolic content. Varieties from conventional and organic farming showed variable results in phenolic content, indicating a significant influence of genetic material, agroecological conditions, and post-harvest technology on the nutritional composition of apples.
Keywords
apple; Malus domestica; acid content; sugar content; phenolic content
Hrčak ID:
321684
URI
Publication date:
14.10.2024.
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