No 1 (2020)
Articles

Development of the antioxidant indexes (FRAP, TFC, TPC) of scabbing resistant apple varieties in storage

Published May 20, 2020
Mihály Orosz-Tóth
Sándorné Kincses
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Agricultural Chemistry and Soil Science, Debrecen
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APA

Orosz-Tóth, M., & Kincses, S. (2020). Development of the antioxidant indexes (FRAP, TFC, TPC) of scabbing resistant apple varieties in storage . Acta Agraria Debreceniensis, (1), 89-94. https://doi.org/10.34101/actaagrar/1/3775

Abstract

One of the most important groups of bioactive substances in apples are antioxidants, which have a health-preserving effect. The amount of these compounds varies not only during the ripening of the apple fruit, but also continuously during post-harvest storage. A growing group of health-conscious consumers are looking for apple varieties with a nutritional value that satisfies their needs.

In the scope of our research, we examined 5 apple varieties originating from the Derecske horticultural site of KITE cPlc. in 2016. The plantation was planted to be suitable for intensive apple production. Samples were collected at the time of maturity (August-October) of the given variety. The 5 examined apple varieties (Gaia, Isaaq, Modí, Smeralda and Fujion) are all resistant to apple scab (fungal disease caused by Venturia inaequalis). The 2-month storage experiment was conducted at 16–17 °C, which had an aggressive effect on our stored apples. Total polyphenol (TPC) and flavonoid (TFC) content as well as FRAP values of the apples were measured. Measurements were taken immediately after harvest and after 1 and 2 months of storage. Our results were evaluated by using the IBM SPSS Statistics 20 software. Our aim was to compare the antioxidant results of 5 scab-resistant apple varieties, which change continuously during storage.

The antioxidant content of our apple varieties increased during 2 months storage. The best result was achieved by the Modí apple variety (FRAP: 467.32 mg/100g; TFC: 317.76 mg/100g; TPC: 1771.97 mg/100g). Consumers may want to consume apples stored for a longer period of time if they are to absorb large amounts of antioxidants.

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