Sugar and phenol content in apple with or without watercore

Journal of the Science of Food and Agriculture
Anka ZupanRobert Veberic

Abstract

Watercore is a physiological disorder affecting fruit of some apple (Malus domestica Borkh.) cultivars. Intercellular spaces are filled with fluid, which reduces intercellular air space volume. In this study individual phenolic content, sugars and organic acids in watercore affected flesh have been identified and quantified. Peroxidase activity was also measured, as a potential stress indicator. The study was performed on three cultivars prone to watercore development 'Delicious', 'Gloster' and 'Fuji'. Total phenolic content was higher in flesh of fruit without watercore in all three cultivars, which was mainly due to higher individual and total flavanol content. In contrast, total and individual dihydrochalcone content was higher in watercore flesh, where it was up to 2.4 times higher from the flesh of fruit without watercore. Also, peroxidase activity was higher in watercore flesh. Higher peroxidase activity and total and individual dihydrochalcone content leads us to believe that oxidative stress occurred. These results show that watercore has an influence on apple fruit sugar and phenol content even before any visual signs of internal breakdown and browning. With the development of non-destructive techniques for phenol cont...Continue Reading

References

Oct 17, 2002·Journal of Agricultural and Food Chemistry·Shiow Y WangGene J Galletta
Apr 28, 2005·Plant Cell Reports·F PassardiC Dunand
May 4, 2006·European Journal of Clinical Nutrition·K HeckeD Grill
Apr 2, 2010·Phytochemistry·Christian GoschKarl Stich
Nov 22, 2013·Journal of Agricultural and Food Chemistry·Anka ZupanRobert Veberic

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Citations

Mar 7, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Fukuyo TanakaMiho Tatsuki

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