Bahram Abedi; Tahereh Parvaneh; Elham Ardakani
Abstract
Introduction Apple is one of the most important horticultural crops in Iran. The aim of this study was to investigate the effect of genotype on physical and chemical properties of fruit; to evaluate the amount of fruit secondary metabolites and correlation between them with the enzymatic browning in ...
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Introduction Apple is one of the most important horticultural crops in Iran. The aim of this study was to investigate the effect of genotype on physical and chemical properties of fruit; to evaluate the amount of fruit secondary metabolites and correlation between them with the enzymatic browning in some Iranian apple cultivars. Recently red-fleshed apples have been attracted the attention of many researchers and fruit marketers because the flesh of those cultivars contains a high amount of red pigment anthocyanins, which show strong antioxidant activity. These cultivars have a better place in the market for the consumers because of the attractiveness, quality and high levels of anthocyanins and other phenolic compounds in fruits. Development of such new varieties with unique properties is important for improving the apple breeding and processing industry in the world. Phenolic compounds and flavonoids are products of the phenylpropanoid pathway. They are secondary metabolites and are responsible for different functions in the plant life cycle. Secondary metabolites play an important role in the quality of food (color, flavor, and odor). Also production of secondary metabolites may be a part of the plant defense system. Materials and Methods The fruits of ‘Morabaee-Mashhad’, ‘Top Red Delicious’, ‘Golab Kohanz’, ‘Winter Banana’, ‘Golab-e Kermanshah’, ‘Early Devan’ and ‘Pepin’ apple cultivars were harvested manually from trees at commercial maturity stage in Mashhad city, and ‘Red-flash’ apple cultivar was harvested in Shahrood city (Bekran Village), Iran. Fruits were transported to the laboratory soon after harvest. The measured chemical properties were consisted of total soluble solids (TSS), titrable acidity (TA), TSS: TA, total phenol content (TPC) and Antioxidant. Titratable acidity (TA) was determined by Korean models GMK855 and reported g 100 g-1 of malic acid. Total soluble solids (TSS) was determined at 20 ◦C with a refractometer and reported as ◦Brix. The pH value of fruit was measured with a pH meter at 20◦C. The pH differential method was used to determine the total anthocyanin content. The absorbance of the solution was measured at 510 nm. The total phenolic content was determined by a modified Folin-Ciocalteu reagent method. This experiment was conducted according to the completely randomized design; with thirty replicates. Data were analyzed statistically by SPSS statistical software and differences among means were determined for significance at p < 0.05 using Duncan’s multiple range test. Results and Discussion The highest and lowest of enzymatic browning was found in ‘Pepin’ and Red-flash apple cultivars, respectively. Red Delicious, Macintosh, and Liberty showed high levels of enzymatic browning. According to some researchers, there is a strong correlation between the amount of browning and total phenol content of apple varieties "Empire", "Rome", "Golden Delicious" and "Delicious"(oseteng and Lee 1987; Milani and Hamedi 2005). San et al. (2002) revealed that there was a direct correlation between fruit phenolic content and antioxidant activity in 11 fruit species, indicating a significant contribution of phenolic compounds in the antioxidant activity of fruits. The results showed that the effect of cultivar on physic-chemical properties of fruit was significant at 5% probability level. The concentration of total soluble solids was significantly affected by cultivar, the highest concentration of total soluble solids was observed for Red-flesh apple cultivar while the lowest was recorded in Golab-e Kermanshah. Red-flesh and Golab-e Kermanshah cultivars had the highest and the lowest anthocyanin contents andthe highest and lowest of pH values were observed in Red-flesh and Golab Kohanz cultivars, respectively. The highest concentration of total phenolics was observed for Morabaee-Mashhad while the lowest was seen in Early Devan cultivars. The correlation between the enzymatic browning and antioxidant capacity of fruits was -0.507*. Conclusions The present research confirms that Red-flesh apple cultivar as a native fruit has been of interest to researchers and consumers because of its high amount of soluble solids, anthocyanins and flavonoids content, high level of antioxidant capacity and having a specific flavor and taste. Therefore, it can be a worthy cultivar for apple breeding programs and development in future.
Elham Ardakani; Gholamhossein Davarynejad; Majid Azizi
Abstract
In order to investigation the effect of salicylic acid and temperature treatments onphysic-chemical attributes and antioxidant activity was conducted of apricot cultivar ‘Lasgerdi’the experiment.The apricot fruits were harvested at the commercial ripening stage, and fruits were immerged in different ...
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In order to investigation the effect of salicylic acid and temperature treatments onphysic-chemical attributes and antioxidant activity was conducted of apricot cultivar ‘Lasgerdi’the experiment.The apricot fruits were harvested at the commercial ripening stage, and fruits were immerged in different concentration of salicylic acid as well as distilled water (control) for 5 min, then fruits were packed in boxes with polyethylene cover and stored. The changes in fruit weight, firmness, pH, total soluble solid content, titratable acidity, ascorbic acid, antioxidant activity were estimated after 0, 5, 10, 15 and 20 days during storage. The results showed that the weight loss, firmness, titratable acidity, ascorbic acid and antioxidant activity decreased significantly while the pH and total soluble solid content increased significantly during storage for two temperatures. During the storage period, a significant difference between treatments (control and various concentrations differences of salicylic acid) and various temperature significantly the weight loss and maintained their firmness. In this condition, the highest and lowest of titratable acidity, ascorbic acid and antioxidant activity were observed in treatments of 4 mM salicylic acid and control, respectively. Also, the data showed that the temperature of 4°c positive impact maintained quality and fruit shelf life during storage. Based on our results, the salicylic acid treatment as combination nature and temperature of 4°c may be used commercially to extend the storage life of apricot.
Elham Ardakani; Gholamhossein Davarynejad; Majid Azizi
Abstract
The limited postharvest storage life of apricot causes the goal of presenting a solution in this manuscript to improve the postharvest storage of studied apricot cultivars. Studying the effect of different concentration of pre-harvest salicylic acid on quality attributes and antioxidant activity of apricot ...
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The limited postharvest storage life of apricot causes the goal of presenting a solution in this manuscript to improve the postharvest storage of studied apricot cultivars. Studying the effect of different concentration of pre-harvest salicylic acid on quality attributes and antioxidant activity of apricot during storage is the approach in used. The apricot cultivar(Nori) were sprayed at the 3 weeks before commercial ripening stage, with 1, 2, 3 and 4 mM salicylic acid as well as distilled water (control). At commercial ripening stage, apricot fruit were harvested and immediately transported to the laboratory, and then fruits were packed in boxes with polyethylene cover and stored at 4°C and 95% relative humidity for 20 days. The changes in weight loss, fruit firmness, total soluble solids, titratable acidity, pH, ascorbic acid, total phenolics and antioxidant activity were estimated after 0, 5, 10, 15 and 20 days during storage. The results showed that the weight loss, total soluble solids, pH increased significantly while the fruit firmness, titratable acidity, ascorbic acid, total phenolics and antioxidant activity decreased significantly during storage for both cultivars. During this stage, a significant difference between control and salicylic acid treatments in all measured parameters is observed. The salicylic acid treatments reduced significantly the weight loss and maintained their firmness. In this condition, the highest and lowest of titratable acidity, ascorbic acid, total phenolics and antioxidant activity were observed in treatments of 4 mM salicylic acid and control, respectively. The data revealed that the quality of apricot fruits was improved by the use of salicylic acid treatment due to its effect on delaying the ripening processes.
