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Glasnik Zaštite Bilja, Vol. 47. No. 5., 2024.

Original scientific paper

Chemical characteristics of different apple varieties available on the Croatian market

Martina Peršić orcid id orcid.org/0000-0002-4722-1076 ; Veleučilište u Rijeci, Rijeka, Hrvatska *
Karin Flego ; Veleučilište u Rijeci, Rijeka, Hrvatska
Marijana Kozarić Ciković orcid id orcid.org/0009-0008-8123-3370 ; Veleučilište u Rijeci, Rijeka, Hrvatska
Slavica Dudaš orcid id orcid.org/0000-0003-3642-5468 ; Veleučilište u Rijeci, Rijeka, Hrvatska
Marin Tomičić orcid id orcid.org/0000-0003-1397-4704 ; Veleučilište u Rijeci, Rijeka, Hrvatska

* Corresponding author.

Full text: croatian pdf 424 Kb

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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

https://hrcak.srce.hr/321684

Publication date:

14.10.2024.

Article data in other languages: croatian

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