Abstract
“Starkrimson” is a traditional apple cultivar that was developed a long time ago and was widely cultivated in the arid region of the northern Wei River of China. However, little information regarding the quality characteristics of “Starkrimson” fruit has been reported in this area. To elucidate these characteristics, the color, soluble sugars, organic acids, anthocyanins and aroma components were measured during the ripening period through the use of high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The results indicated that the changes in anthocyanin contents took place later than the changes in the Commission International Eclairage (CIE) parameters. Meanwhile, cyanidin 3-galactoside (cy3-gal), fructose, sucrose, glucose and malic acid were the primary organic compounds, and 1-butanol-2-methyl-acetate, 2-hexenal and 1-hexanol were the most abundant aroma components in the skin. Furthermore, rapidly changing soluble sugars and organic acid synchronization took place in the early ripening period, while rapidly changing aroma components occurred later, on the basis of fresh weight. This result suggested that the production of aroma components might be a useful index of apple maturity.
Highlights
Apples refill the reserves of vitamins, minerals, phenolic compounds, amino acids, dietary fiber and trace elements in the human body [1,2,3]; they have been a highly popular snack for a long time throughout the world
Red-fleshed apples are receiving increased attention because of their remarkable anthocyanin contents, as it has been reported that anthocyanin contributes more to hydrogen peroxide scavenging than other phenolic compounds in the apple peel [5], and they are very important natural flavonoid compounds for the apple color [6,7]
high performance liquid chromatography (HPLC) assessment of the anthocyanin, organic acid and sugar compositions has far been conducted for only a limited number of varieties, and the results indicate that the anthocyanin, sugar and organic acid accumulation in apples has three distinct characteristics
Summary
Apples refill the reserves of vitamins, minerals, phenolic compounds, amino acids, dietary fiber and trace elements in the human body [1,2,3]; they have been a highly popular snack for a long time throughout the world. The color, soluble sugars and organic acids are important components of fruit taste, and together with the aroma, they have a strong impact on the overall organoleptic quality of fruits [4]. Red-fleshed apples are receiving increased attention because of their remarkable anthocyanin contents, as it has been reported that anthocyanin contributes more to hydrogen peroxide scavenging than other phenolic compounds in the apple peel [5], and they are very important natural flavonoid compounds for the apple color [6,7]. The sugar content of apples differ depending on the cultivars, weather conditions, and culture technology as well as the position and exposition of the fruits in the crown [13,14].
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