Abstract
Apples are seasonal fruits, and it is important to prepare them adequately for storage and ensure proper storage conditions. In this study, we used ten different apple cultivars: ‘Alva’, ‘Auksis’, ‘Connell Red’, ‘Cortland’, ‘Ligol’, ‘Lodel’, ‘Noris’, ‘Rubin’, ‘Sampion’, and ‘Spartan’. We studied the qualitative and quantitative composition of phenolic compounds in the apple and apple extracts antioxidants activity before placing them in the controlled atmosphere chambers and again at the end of the experiment, eight months later. Different concentrations of O2, CO2, and N2, constant temperature, relative humidity, and removal of endogenous ethylene were continually maintained. HPLC analysis showed that the highest amount of 2265.7 ± 152.5 µg/g of chlorogenic acid was found in apple samples of the ‘Auksis’ cultivar stored under variant IV conditions. Different concentrations of gas in the controlled atmosphere chambers caused changes in antioxidant activity in whole apple and apple peel extracts. In our study, we found that the antioxidant activity of apple extracts varied between samples of different apple cultivars and depended on the composition of the controlled atmosphere. Determining the optimal storage conditions is beneficial to providing the consumers with apples that have a known and minimally altered chemical composition of phenolic compounds and the strongest antioxidant activity, which determine the use of apples in the healthy food chain.
Highlights
Accepted: 10 January 2022Over the recent years, consumers have been seeking high-nutrition and health-enhancing products, and interest in “functional foods” has been growing rapidly [1]
Chlorogenic acid levels were found to have increased in fruit samples of all apple cultivars stored under controlled atmospheric conditions compared with the levels detected before the storage
We systematized the results of the analysis of the variation in the qualitative and quantitative composition of phenolic compounds in samples of different apple cultivars stored under controlled atmospheric conditions
Summary
Accepted: 10 January 2022Over the recent years, consumers have been seeking high-nutrition and health-enhancing products, and interest in “functional foods” (fruits, berries, etc.) has been growing rapidly [1]. Phenolic compounds are the predominant group of secondary metabolites in apples [4,5,6], the amount of which in the fruit is determined by the apple cultivar, rootstock, climatic conditions, and agrotechnology [7,8]. Five main groups of phenolic compounds have been identified in apples: hydroxycinnamic acids, flavan-3-ols, flavonols, dihydrochalcones, and anthocyanins [2,3,9]. These groups of biologically active phenolic compounds determine the variety of colour shades and the sensory properties of the apples, which influence the vegetative maturity and quality indicators of the fruit [1,10]. Fruits of different apple cultivars are characterised by their physical and sensory properties, but strong antioxidant
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