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Articles

BIOACTIVE COMPONENTS IN FRUITS OF DIFFERENT APPLE VARIETIES – EFFECT OF MATURITY AND STORAGE CONDITIONS

Article number

841_37

Pages

309 – 314

Language

English

Abstract

Consumption of fruit and vegetables has been linked with prevention of chronic diseases.
The benefits are often attributed to the high antioxidant content of foods.
The present investigation was undertaken to determine antioxidant content in selected apple varieties depending on cultivar and different terms of postharvest storage.
The antioxidants in apple fruits differed between variety and cultivation methods.
Storage between 0 and 1°C for 12 weeks increased the antioxidative capacity in most of the varieties.
However, ascorbic acid content did not increase after cold storage for 12 weeks.
Correlation studies showed that the total phenolic content (Folin value) contributed strongest to the Trolox equivalent antioxidative capacity (TEAC) antioxidant value of apple fruits while the contribution of ascorbic acid seemed to be low.

Publication

II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007

Authors

M. Schmitz-Eiberger, A. Wilmanns, A. Matthes

Keywords

antioxidants, ascorbic acid, phenolics, antioxidative capacity, apple fruits, cold storage

Full text

https://doi.org/10.17660/ActaHortic.2009.841.37

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