The influence of exposure to light on the phenolic content of ‘Fuji’ apple

Abstract

In this study, the influence of changes in fruit lighting on individual and total phenols in ‘Fuji’ apple, as well as color development was studied. Content levels of eight quercetin glycosides, five anthocyanins, two catechins and a hydroxycinnamic acid in the skin of apples were analyzed, using high-performance liquid chromatography, tandem mass spectrometry (HPLC-MS). Total phenol, chlorophyll and carotenoid contents were determined by spectrometry. The purpose of this study was to compare content levels of those compounds in apple skin of fruit grown in different parts of the tree canopy, under and outside of the hail net. Lighting of fruit was measured during the last month before harvest. The lowest values were measured in the inner fruit and higher ones in the outer parts of the canopy, while the highest values were measured in fruit growing at the top of the tree. The hail net had no influence on the decrease of lighting in comparison to the control. Light conditions in the tree canopy influenced lower content levels of quercetin glycosides and most anthocyanins in the fruit skin in the inner part of the tree canopy, whereas fruit from the canopy top contained the highest levels of quercetin glycosides and cyanidin glycosides. Catechin, epicatechin and chlorogenic acid content levels in apple skin were independent of fruit position in the canopy or hail net usage, except for chlorogenic acid, where the content level was higher in cases when the orchard was covered with a hail net. Fruit from the top and outer parts of the canopy had a darker and redder coloration than inner fruit, while no influence of canopy position on chlorophyll and carotenoids was detected. Since quercetin glycosides and cyanidin glycosides are influential in red skin color development, better coloration of fruit from the outer and top canopy was observed. More intensive lighting stimulated a higher content level of flavonoids and, consequently, better coloration, which is an important factor in fruit quality.