Influence of Polyphenols on the Resistance of Traditional and Conventional Apple Varieties to Infection by Penicillium expansum during Cold Storage

Abstract

This study investigates the impact of polyphenols on the susceptibility of traditional and conventional apple varieties to Penicillium expansum infection and subsequent patulin biosynthesis during cold storage. Traditional varieties, notably ‘Bobovec’, exhibit significantly higher levels of total polyphenols (650.56 ± 9.85 mg/L) and flavonoids (184.11 ± 1.48 g/kg dw) compared to conventional ones after six months of storage, accompanied by the identification of key polyphenols such as chlorogenic acid, epicatechin, phloridzin, quercetin and procyanidins B1 and B2. These traditional varieties demonstrate enhanced resistance to P. expansum infection, as evidenced by prolonged periods for colony formation, particularly ‘Bobovec’ with an average of 384 h. Furthermore, the traditional variety ‘Winter Banane’ and conventional varieties ‘Idared’ and ‘Fuji’ showed increased patulin biosynthesis postinoculation, indicating higher susceptibility to fungal infection. The findings underscore the potential of polyphenols from traditional apple varieties as natural defences against fungal infections, suggesting the importance of selecting or breeding varieties with higher polyphenol content to improve resistance to postharvest pathogens, thereby enhancing the quality and safety of stored apples.