Abstract
Several fungicide treatment schemes were assayed on ‘Golden Delicious’ and ‘Jonagold’ apples. The total content of free acids (measured by titration) and the contents of each of the main free acids (malic, citric, fumaric, syringic) plus their salts (measured by gas liquid chromatography of the silylated samples) in the freshly harvested apples were measured and compared to those obtained with the corresponding untreated apples (control). The fungicide treatments generally decreased the content of each of the free acids plus their salts, and of the total of free acids in the ‘Golden Delicious’ apples; the same fungicide treatments had no effect, or slightly increased the concentration of each of the free acids plus their salts and of the total of free acids, in the ‘Jonagold’ apples. However, the contents of citric acid plus its salts were generally increased by the fungicide treatments in both ‘Golden Delicious’ and ‘Jonagold’ apples.
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