APPLICATION OF SENSORY, NUTRACEUTICAL AND GENETIC TECHNIQUES TO CREATE A QUALITY PROFILE OF ANCIENT APPLE CULTIVARS

Abstract

ABSTRACTWith the diffusion of commercial apple varieties since the second half of the last century, hundreds of different local cultivars rapidly disappeared from orchards in Italy, and the particular quality attributes of these fruits are still at risk of being lost today. The aim of this research was to use sensory, nutritional and genetic techniques in order to define the overall quality of fruits from ancient apple cultivars grown in Northern Italy. Cluster analysis arranged the 10 genotypes into five groups; in most cases, the analyzed cultivars demonstrated higher sensory and nutritional qualities than the control (Golden Delicious cv). The cultivars showed higher values of total polyphenolic compounds and a stronger antioxidant activity. The vitamin C content also differed from the control. The sensory analysis, performed by the Fruit Tasters Italian Organization, was an effective characterization tool and genetic analysis further helped to characterize the identity of these interesting cultivars.PRACTICAL APPLICATIONSThe characterization and valorization of old apple cultivars are essential to avoid loss of potentially useful germplasm. The reduction of biodiversity of cultivars found in agriculture could lead to problems such as higher susceptibility to widespread outbreaks of plant diseases and pests, and at the same time, the loss of precious source of nutrients. The conservation of apple biodiversity is valuable in order to maintain the gene pool of the species and to introduce superior quality traits into apple‐breeding programs.