Different Varieties Of Apples Research Articles

Raman spectroscopy as a tool for characterisation of quality parameters in Norwegian grown apples during ripening

This study shows for the first time the feasibility of Raman spectroscopy as a non-destructive method to follow the ripening process of apple fruits. Two different varieties of apples were studied: ‘Aroma’ and ‘Elstar’. By visual inspection, Raman spectra showed that the starch content was higher in ‘Elstar’ apples compared to ‘Aroma’. The degradation of starch over time could be detected in the Raman spectra, indicating that the method can be used to monitor the ripening process. The ripeness markers starch index, soluble solids content (SSC), and the sugars glucose, fructose and sucrose were determined with traditional destructive methods. Cross validated calibration models based on Raman spectroscopy were obtained for all quality parameters, and test set validation offered good results, with R2 in the range 0.4–0.86 for ‘Aroma’ and 0.4–0.95 for ‘Elstar’, respectively. The regression coefficients showed that the calibrations relied on Raman bands associated with starch and different sugars. The results suggest that Raman spectroscopy in the future could be used to determine the optimal time of harvesting and to sort apples into different degrees of ripeness.

The elemental profile of ciders made from different varieties of apples

Macro- and microelements are vital components of the nutrient profile of apples and apple juice. Although the mineral composition of apple juices has been well studied, there is a lack of research into the elemental profile of ciders. We aimed to determine the concentrations of macro- and microelements in various samples of ciders. 
 We studied 25 experimental ciders from apple juice of direct extraction (fresh must) and 4 commercial ciders purchased from a retailer in Krasnodar. Mass concentrations of metal cations were determined by high-performance capillary electrophoresis, atomic absorption spectrometry with electrothermal atomization, and atomic emission spectrometry with inductively coupled plasma.
 The concentrations of macroelements in the ciders from fresh must depending on the variety varied significantly in the following ranges (mg/L): 696–1920 for potassium; 6.7–26.8 for sodium; 4.3–35.5 for calcium; and 10.2–36.8 for magnesium. The commercial ciders had significantly lower concentrations of macroelements. The content of iron ranged from 0.86 to 2.26 mg/L. Among microelements, copper cations were detected in the range from 31.0 to 375 μg/L. The concentrations of toxic elements did not exceed the maximum permissible values in any of the samples, including the commercial ones. Finally, ranges of variation were established in the concentrations of macro- and microelements depending on the varietal characteristics of apples.
 The pomological varieties of apples used in the study were grown under the same agrotechnical conditions. Therefore, the differences revealed in the elemental profile of the ciders were assumingly due to the genetic characteristics of the respective variety.

Chemical and Pharmaceutical Features of Obtaining Pectins from Apple Pomace and Prospects for Use in Medicine and Pharmacy

The COVID-19 pandemic has shown the need to increase the level of providing patients with medicines. The development of new drugs using natural biomaterials remains relevant. The chemical and pharmaceutical features of obtaining apple pectin have been studied. The influence of technological factors during the extraction of apple pulp from different varieties of apples on the yield of pectin substances was studied. A chemical analysis of pectin content and output was carried out. The fractional composition of pectin substances was analyzed. Prospects for the use of pectins in medicine and pharmacy are outlined. The effect of the technological conditions of extraction of pectin extract from apple pomace on the content and yield of pectin in apple pulp from different varieties of apples was investigated. The technology for obtaining pectins from apple pulp in the presence of various acidic agents is presented, and it is established that the conditions for obtaining apple pectins are optimal for obtaining the highest yield of pectin compounds when choosing the technological parameters of the first stage of hydrolysis for summer and autumn varieties of apples using citric acid with a concentration of 0.10-0.15%, at a temperature of 80-85°C, lasting 2 hours for autumn varieties of apples, and 2.5 hours for summer varieties of apples. Under the conditions of the proposed technology, highly esterified apple pectin (degree of esterification on average 75%) was obtained from apple pulp of autumn and summer varieties of apples, which can be used in medicine and pharmacy.

Evaluation of the nutritional value and presence of minerals and pesticides residues in agro-industrial by-products to replace conventional ingredients of small ruminant diets

Fruit and vegetable production across the Mediterranean generates large volumes of by-products that can potentially lessen the livestock feeds deficit in some regions due to climate change effects and other socio-economic factors. However, the utilisation of agro-industrial by-products to their full potential is hindered by several factors such as variability in composition, limited development of preserving technologies and the presence of undesirable substances that may represent a risk for the animal or the final consumer. This work was conducted to study the nutritive value of a range of different alternative by-products from the Spanish agro-industry, assessing the potential to replace conventional ingredients often used in diets for small ruminants and the risk associated with the presence of pesticide residues and minerals. A total of 15 agro-industrial by-products commonly available in different regions of Spain were tested: three different types of apple pomace from three different varieties of apples (Perico, Regona, and Solarina), lemon pulp, avocado seed, broccoli, watermelon silage, olive cake, avocado cake, and six types of silages made with straw and a combination of different by-products (80/20 on fresh matter basis) from the intensive greenhouse horticulture: cucumber, tomato, pepper-cucumber mix (Pep-Cuc silage), aubergine-tomato mix (Aub-Tom silage), tomato-pepper-watermelon mix (Tom-Pep-Wat silage), and watermelon-melon-tomato mix (Wat-Mel-Tom silage). The study involved chemical characterization, including minerals and pesticides residues, and in vitro assessment of the ability to partially replace (10%, 20%, 30%, 50% and 100%) conventional ingredients in a diet for adult sheep (oat hay, barley and sunflower meal), depending on their chemical composition. The inclusion of by-products up to 30% replacement had not effect or improved some of the fermentation parameters and cucumber silage and apple pomace could successfully replace 100% of oat hay and barley, respectively, with only a significant reduction (P < 0.006) of rumen ammonia concentration. The mineral content was highly variable among the by-products with high values of Al in watermelon silage, Cu in olive cake and avocado by-products and Ni and Cr in olive cake. The pesticide residues assessment included 45 different types of compounds commonly used in crop production and three by-products had levels of pesticides residues above the legal limit: watermelon silage had traces of Chlorpyrifos (0.06 mg/kg DM), lemon pulp had Imazalil (0.09 mg/kg DM), and cucumber silage and Wat-Mel-Tom silages had Thiabendazole (0.04 mg/kg DM). Although all by-products showed potential to replace conventional ingredients from a nutritional perspective, the presence of high levels of some minerals and pesticides residues in some by-products requires regular analyses throughout the year or across batches before feeding them to animals.

Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)

In this study, four different apple varieties were dried in a solar tunnel dryer using four different methods. Apple slices were immersed in a solution consisting of 0.5% ascorbic acid, 0.5% sodium metabisulphite, and 0.5% citric acid for 3 min. Constant measurements were performed in various parts of the dryer for drying air temperature, solar irradiation, air velocity, and relative humidity during drying. The change in the mass of apples was measured on a daily basis. Furthermore, ten mathematical models were used to study the drying process, which were Newton, Page, Henderson and Pabis, logarithmic, diffusion, two-term, two-term exponential, Midilli, Alibas, and logistic equation. Then, these models were compared in terms of their performance levels based on correlation coefficient (R&lt;sup&gt;2&lt;/sup&gt;), chi-square value (χ&lt;sup&gt;2&lt;/sup&gt;), and root mean square error (RMSE) between moisture ratios (MR) that were observed and predicted. Furthermore, we observed that the Alibas model and the two-term model revealed the ratio of drying in a satisfactory way for all drying methods.

EVALUATION OF POLYPHENOL EXTRACTION FROM APPLE POMACE

Food industry is searching for natural additives because consumers demand natural, safe and environmentally sound food additives. The use of different plant extracts such as grape pomace and cranberry extracts which have antimicrobial effect in food preservation has gained an increasing interest. In the latest years many researches deal with investigation of the antimicrobial effect of apple pomace extracts. Apple pomace, a residue from apple juice production, contains high amount of polyphenols which are known to have antioxidant effect. Apple pomace is a by-product of the apple juice and cider processing industry and represents about 20–35% of the original fruits. It can be used for value-added products, because it is rich in pectin, fibre, macro and micro elements and antioxidants mainly, polyphenols. Previous studies indicate that the apple pomace has high phenolic content and antioxidant activity and thus can be regarded as a valuable source of antioxidants and bioactive compounds. The contents of phenolic compounds vary greatly among different varieties of apples. Moreover, apple peels contain higher concentration of phenolic compounds compared to flesh. Conventional production of apple juice results in a juice with poor phenolic content and with only 3–10% of the antioxidant activity of the fruits that they are produced from. Thus, leaving huge amount of the phenolic compounds in the pomace. Because of this, studying extraction method for extracting high amount of polyphenol from the pomace is important. In this paper apple pomace was dried with different drying method (atmospheric and vacuum ovens, 80° C and 60°C). Extraction was performed using distilled water as solvent, and the extracts were evaluated by the colour, water soluble sugars, total polyphenol content (TPC) and antioxidant capacity.

Selenium biofortification of different varieties of apples (Malus domestica) – Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3

As allergy towards apples is widespread, the evaluation of various cultivation and postharvest influences on the allergenic potential is of great importance. Therefore, the analysis of the Mal d 1 content was the focus of this study, originally dealing with investigating the influence of a selenium biofortification on apple quality. The Mal d 1 content of apples was in most cases reduced when the fruits were biofortified with selenium. Apple variety and climatic conditions were identified as further influencing factors for the Mal d 1 content of the fruits. The separate analysis of the peel and the fruit flesh showed that the content of Mal d 1 in the fruit flesh was significantly lower in the biofortified samples than in the controls. In conclusion, the results indicate that the selenium biofortification of apples and biochemical mechanism behind can reduce the allergenic potential regarding the content of Mal d 1.

Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model.

Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.

Classification and Grading of Multiple Varieties of Apple Fruit

Fruit safety plays an important role in the economy of the world for the agriculture field. Recently, it has been noticed that fruits are affected by various diseases. This creates economic failure in the agriculture field across the world. The manual investigation of multiple varieties of an apple fruit is a burdensome task that can be minimized for quality evaluation for fresh and rotten fruits using automatic computerized methods. In this work, a novel method is implemented for multiple varieties of apple fruit quality evaluation. The six different varieties of apples i.e. Fuji, York, Golden Delicious, Red Delicious, Granny Smith, and Jonagold are used for image acquisition. Firstly, images are segmented by the grab-cut method and fuzzy c-means clustering. Secondly, multiple features statistical, textural, geometrical, discrete wavelet transform, a histogram of the oriented gradient, and Laws’ texture energy are extracted and selected by principal component analysis from the feature space. Lastly, the classification of fresh and rotten apples is done by applying k-NN, LR, SRC, and SVM classifiers. The cross-validation technique with distinct values of k is used to validate the performance of the system. The proposed method achieves 92.90% (k = 5), 98.42% (k = 10), and 95.27% (k = 15) accuracy by SVM classifier. It has been seen that the extraction of proper features and selection of features results in upgraded performance. Also, the state of the art techniques are comparable with the proposed algorithm showing the probability to use for multiple fruits.

Improvement of tree growth technology in weakly growing grafting points of apple tree (Malus mill)

This article studies the technology of growing seedlings of different varieties of apples at vegetatively propagated low-growing M-IX and medium-sized MM109 grafting points and provides scientifically based data. Grafting the upper-grafted bud by removing the wooden part resulted in a significant increase in its grip. When apple varieties were grafted to M-IX grafting point without removal of the wood part, the total amount of preserved upper-grafted buds ranged from 76% to 80% by variety, while in the experimental variant of grafting without wood, this figure ranged from 85% to 95% and observed to vary in this interval. When the bud graft is made to the root collar of the grafting point, this figure does not exceed 61.7-68.6% by variety. When the bud was grafted 10 cm above the root collar, it was found to be in the range of 67.5 to 75.9%, respectively.

Toxins and Mechanisms of Their Interaction in Fruit Wines

The purpose of the work was to ensure the environmental safety of fruit wines based on studying the content of secondary metabolites of mold fungi – mycotoxins – and their properties in them. The study objects included different varieties of apples that were damaged in a different way. The whole apples that were not damaged by pests and diseases were used as a reference group. To define the content of patulin and aflatoxins A and G, thin layer chromatography and high-performance liquid chromatography were used. In order to define the mass concentrations of amino acids, the method of liquid ion-exchange eluent chromatography was used. The analysis of wine materials produced from apples that had various types of damage has showed that they contained mycotoxins, namely, aflatoxins A and G and patulin. It has been determined that the degree of contamination of the apples surface with mold fungi depends on the type of the fruit damage. The content of toxins increases in the following sequence: mechanically damaged apples &lt; pest damaged apples &lt; apples damaged by diseases. All objects were characterized by a considerable content of patulin. An attempt has been made to define possible areas for the patulin synthesis with mold fungi. The impact of mold fungi on the composition of amino acids in fruit materials has been studied. The difference in the concentration of amino acids in low alcoholic and highly alcoholic environments has been revealed. It has been defined that the reason for obtaining fermented juices with a depleted amino acid composition is the use of the fruits damaged with rot. The increase in the content of certain amino acids in fermented alcoholized juices indicates the inhibitory effect of the alcoholic medium on the metabolic processes of mold fungi and a decrease in their enzymatic activity. The mechanism of the interaction between patulin and amino acids of fruit materials has been explained.

Effect of Press Construction on Yield and Quality of Apple Juice

The paper presents the possibility of applying different press constructions for juice extraction in small farms. The research was carried out with three different varieties of apples, namely, Rubin, Mutsu, and Jonaprince. Two types of presses were tested: a basket press and a screw press. Generally, application of the screw press makes it possible to obtain a higher yield of extraction compared to the basket press. In our study, the differences in the pressing yield among press machines also depended on the apple variety used. The juices obtained on the screw press were found to be of a higher quality characterized by a higher content of soluble solids, higher viscosity, higher total content of polyphenols, higher antioxidant activity, and lower acidity. Thus, the selection of an appropriate press is the key to producing high-quality apple juice with health-promoting properties for manufacturers of apple juice at the local marketplace.

Spectrophotometric determination of phenolic antioxidants in four varieties of apples (Pyrus malus) from Balochistan, Pakistan

Abstract Apples (Malus domestica Borkh) are the good source of phenolic compounds and antioxidants, which are not only potential nutrients but also effective in chronic diseases. Four famous varieties of apple namely Shin Kulu, Amri, Kaja, and Tor Kulu from different areas of Balochistan province were collected and analyzed for phenolic contents and antioxidant activities in methanol-water (80:20% (v/v)) extract by using standard spectrophotometric methods. The results of average extract yields of the antioxidant component obtained in dry weights (dw) of both peel and pulp were found 27.3±0.52g/100g and 19.1±0.21g/100g respectively. The different varieties of apples contain quantity of entire phenolics content on apple peel and pulp ranged from 13.12±0.22mg to 17.87±0.10mg GAE/g dw for peel and 7.21±0.10mg to 11.57±0.08mg GAE/g dw for pulp and total flavonoids content were found from 12.22±0.11mg to 15.30±0.18mg CE/g dw for peel and 6.01±0.03mg to 9.69±0.14mg CE/g dw for pulp. The variations in reducing power of the 10 mg/mL were ranged in peel from 2.139 to 2.725 and pulp from 1.181 to 1.724. The variations in the inhibition of DPPH scavenging activity of the 80% methanolic extracts were seen from 79.6% to 67.6% in peel and 57.8% to 41.2% in pulp. The variations were also found on the basis of genotype, soil fertility, care of watering and climate of the area. The results reveal high concentration of phenolics content, flavonoids content and antioxidant capacity in peel than pulp, so the consumption of peel with fruit might be strongly recommended to achieve better nutritional benefits. Keywords: Antioxidant activity; Apple peel; DPPH; Flavonoids; Phenolics; Pulp http://dx.doi.org/10.19045/bspab.2019.80019

Preparation and quality assessment of apple bar from different varieties

Experimental apple bar was developed from four different varieties (treatment) of apple. The varieties were Fuji (T1), Adani (T2), Deluxe (T3) and Red delicious (T4). Fruit bars were evaluated for their nutritional and sensory properties. The study showed that apple bars developed from Red delicious variety showed maximum fiber (0.26 %), potassium content (126 mg %) while the maximum moisture content (14.72 %) in Deluxe variety apple bar and total carbohydrate (28.83%) was found in apple fruit bars developed by Adani variety. The results of sensory evaluation test revealed that appearance, colour, flavour, taste and overall acceptability scores were highly significant. But sensory scores such as flavour, taste and overall acceptability was found higher in sample T4 as compared to other samples. Among the four different varieties of apple for preparation of apple bar and their nutritional and sensory evaluation it can be conclude that the variety Red delicious was found superior in all aspects.

Browning in apples: Exploring the biochemical basis of an easily-observable phenotype.

Many fruits and vegetables undergo browning when they are cut and the tissue is exposed to the air. This is due to the activity of the enzyme polyphenol oxidase (PPO, EC 1.14.18.1) with endogenous substrates. In this laboratory experiment, students prepare slices of different varieties of apples and assess the rate of browning. They make a simple extract of the apple tissue and measure the activity of PPO using 3,4-dihydroxy-l-phenylalanine (l-DOPA) as substrate. They determine the protein concentration of the extract with the Bradford Coomassie Blue reagent and calculate the specific activity of PPO. Finally, the students measure the total concentration of the potential substrates for PPO with the Folin-Ciocalteau phenol reagent using a gallic acid standard curve. By comparing the tendency of the apples to turn brown, the specific activity of PPO, and the concentration of potential substrates, they can assess the biochemical basis of the browning phenotype. This experiment can be done as a series of weekly laboratory exercises, as an intensive 1-week laboratory project, or as the basis of an extended student research investigation. © 2017 by The International Union of Biochemistry and Molecular Biology, 46(1):76-82, 2018.

Near infrared spectroscopy to predict bitter pit development in different varieties of apples

Bitter pit is a physiological disorder in apples. Several major apple varieties are susceptible to this disorder that poses a great challenge to growers and the associated industry as it significantly reduces the produce utilization value and marketability. The current method of bitter pit detection is through visual assessment of symptoms. Near infrared (NIR) spectroscopy is a non-invasive technique that can be utilized towards detecting bitter pit development in fruits in pre-/non-symptomatic stages. Therefore, NIR spectra (935–2500 nm) of apples were collected from healthy and bitter pit Honeycrisp, Golden Delicious, and Granny Smith apples from a commercial orchard. The apples were stored in a controlled environment and spectral reflectance data were acquired at days 0, 7, 14, 35, and 63 after harvest. Chemical analysis was performed at the end of the storage period to estimate calcium, magnesium, and potassium content in the fruit peel. Partial least square regression (PLSR) was used to identify the apples as healthy or bitter pit using NIR-based spectral features. In addition, specific spectral features were selected by implementing two feature extraction methods: PLSR and stepwise discriminant analysis (SDA) on day 63 spectral dataset. The PLSR and SDA-based selected features from day 63 in Honeycrisp apples classified the same dataset with classification accuracies of about 100% with both methods. Regression analysis indicated a strong relationship between the PLSR-based spectral features and magnesium-to-calcium ratio in fruit peel in all three (Honeycrisp, Golden Delicious, and Granny Smith) apple varieties.

Dielectric Properties of Cloudy Apple Juices Relevant to Microwave Pasteurization

Continuous flow microwave heating is an emerging technology that brings advantages to the pasteurization of food products such as fruit juices. In order to correctly design the microwave cavity and applicator tube, knowing the dielectric properties of the product is important. The relative electrical permittivity describes the capacity to store electrical energy, while the dielectric loss factor describes the ability to dissipate energy as heat. The penetration depth of microwaves depends on these properties and on the field frequency. In this work, the dielectric properties and electrical conductivity of cloudy apple juices, obtained from different varieties of apples (Gala, Fuji, Granny Smith, and Red Delicious) and from an industrial plant (Gala), were determined from 500 to 3000 MHz and temperatures between 10 and 90 °C. Penetration depth was also calculated, and all results were correlated with temperature for commercial frequencies of 915 and 2450 MHz. At these frequencies, apple variety showed little influence and the permittivity decreased almost linearly with temperature. The loss factor curves showed a minimum around 40 °C at 915 MHz and were slightly smaller for juices with lower conductivity. At 2450 MHz, the loss factor varied between 7 and 18 with a negative temperature effect, which indicates that thermal runaway should not be a problem. The penetration depth ranged from 33 to 58 mm at 915 MHz and from 9 to 23 mm at 2450 MHz, depending on temperature and variety, which is useful information for the design of applicator tubes.

Impact of organic and conventional peach and apple production practices on soil microbial populations and plant nutrients

This work expects to supplement information on soil biological processes, particularly for fruit production systems in a semiarid region, by comparing soil microbial diversity and density, and nutrient concentration in soil as well as plant tissues in organic and conventional production systems for different varieties of apple and peach. Organic and conventional practices were compared by taking soil samples and analyzing soil microbial populations and plant and soil nutrients using several laboratory procedures. Significantly higher active and total fungal biomass, flagellate, and Actinobacteria populations and plant nutrients, P and Cu in plant tissues and OM, P, and S in soils were observed in organic compared to the conventional practices, irrespective of crops and varieties. In peach, protozoa and nematode populations were significantly higher in organic than in conventional soils, but not in apple. Organic fruit production practices harbored both greater microbial activity and higher concentrations of some plant and soil nutrients and are anticipated to promote better soil health and productivity than conventional practices. However, introduction and/or enhancement of certain microbes, especially mycorrhizae in both production systems, expected to increase soil health and productivity, are suggested. Use of ranges of microbial population to estimate soil health and management strategy is proposed.

Evaluation of the Presence of Phenolic Compounds in Different Varieties of Apple by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry

Phenolic acids, flavanols, flavonols, flavones and dihydrochalcones are found in apples. An extraction procedure with minimal pre-treatment and an ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) method have been validated to determine polyphenols in flesh and peel of several varieties of apples (Golden, Granny, Pink Lady, Red, Royal, Ambrosia and Fuji). The varieties with the highest concentration of phenolic compounds in flesh were Granny and Fuji (793.8 and 793.1 mg/kg dry weight (DW), respectively), whereas the highest concentration in peel was obtained in Pink Lady (4,106.7 mg/kg DW), showing significant differences in relation to the other varieties. The peel of apple showed higher polyphenolic content than flesh because of the high levels of flavonols glycosides, epicatechin and phloridzin. The phenolic content in fresh-cut apple (Royal variety) was also evaluated, observing a higher concentration of phenolic compounds in fresh apple (562.8 and 3,339.5 mg/kg DW in flesh and peel, respectively) than in fresh-cut apple (375.8 and 2,475.3 mg/kg DW in flesh and peel, respectively).

Changes Produce during Apple Refrigeration Storage in Textural and Structural Fruit Behavior

The purpose of this study was to determine from the three different varieties of apple (Golden Delicious, Jonathan and Starkrimson), which is best suited to storage at refrigeration temperature in constant conditions (5 °C and 85% relative humidity). In this order, the apples were stored in three variants of packages as bulk, packed in LDPE foil and alimentary paper for 23 days in a professional refrigerator. In this period, some textural and structural tests based on penetration and microstructure analyses were carried out with a 7-day frequency. As a conclusion of these tests the maximum values for mechanical determination are for Starkrimson variety 69.54 N at 4 mm depth for 15 days of storage while the minimum one is 24.34 N at 3 mm for Jonathan variety. The good part of the storage by refrigeration is the bulk variants there were no significant changes including quality damage, even the Starkrimson variety microstructure modification during refrigeration was the most affected.