Apple (Malus domestica Borkh.) Cultivar ‘Majda’, a Naturally Non-Browning Cultivar: An Assessment of Its Qualities

Anka Cebulj,Urska Vrhovsek,Andreja Vanzo,Damijana Kastelec,Joze Hladnik

doi:10.3390/plants10071402

Anka Cebulj, Urska Vrhovsek + Show 3 more

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https://doi.org/10.3390/plants10071402

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Abstract

Browning of apple and apple products has been a topic of numerous research and there is a great number of methods available for browning prevention. However, one of the most efficient ways, and the one most acceptable for the consumers, is the selection of a non-browning cultivar. Cultivar ‘Majda’ is a Slovenian cultivar, a cross between ‘Jonatan’ and ‘Golden Noble’. In this study, it was thoroughly examined and compared to the well-known cultivar ‘Golden Delicious’ with the aim to decipher the reason for non-browning. We have determined the content of sugars, organic acids, vitamin C, glutathione and phenolics in apple flesh, with the addition of phenolic content in apple peel and leaves. The change in color in halves and pomace was also measured and the activity of peroxidase (POX) and polyphenol oxidase (PPO) were determined. Additionally, the analyses of flesh were repeated post-storage. The most prominent results were high acidity (malic acid), low phenol content, especially hydroxycinnamic acid and flavan-3-ol content of cultivar ‘Majda’ in comparison to ‘Golden Delicious’, and no difference in PPO activity between cultivars. After the overview of the results, we believe that both low phenol content and high reduced glutathione content impact the non-browning characteristics of cultivar ‘Majda’.

Highlights

We have determined the content of sugars, organic acids, vitamin C, glutathione (GSH and GSSG), its precursors cysteine, methionine, The andaim phenolics in apple with addition of phenolic content in apple peel
If we look at the phenolic content in flesh, we can significantly see a lower content of hydroxycinnamic acids
We have screened some of the main actors of oxidation in apple flesh glutathione, vitamin C, phenolic content, and polyphenol oxidase (PPO) activity

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Either by using additives or choosing resistant cultivars, has taken a great part in horticultural and food research. The conventional method to inhibit browning in fruit has been to utilize sulfites [1]. Due to health concerns, alternative means of controlling enzymatic browning are required [2]. In addition to numerous food processing techniques for prevention of browning, the initial decision on cultivar selection is crucial for all further steps. We have several known cultivars with a smaller rate or lack of browning, such as arctic apples,

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