Application of Sensory, Nutraceutical and Genetic Techniques to Create a Quality Profile of Ancient Apple Cultivars

Abstract

With the diffusion of commercial apple varieties since the second half of the last century, hundreds of different local cultivars rapidly disappeared from orchards in Italy, and the particular quality attributes of these fruits are still at risk of being lost today. The aim of this research was to use sensory, nutritional and genetic techniques in order to define the overall quality of fruits from ancient apple cultivars grown in Northern Italy. Cluster analysis arranged the 10 genotypes into five groups; in most cases, the analyzed cultivars demonstrated higher sensory and nutritional qualities than the control (Golden Delicious cv). The cultivars showed higher values of total polyphenolic compounds and a stronger antioxidant activity. The vitamin C content also differed from the control. The sensory analysis, performed by the Fruit Tasters Italian Organization, was an effective characterization tool and genetic analysis further helped to characterize the identity of these interesting cultivars. PRACTICAL APPLICATIONSThe characterization and valorization of old apple cultivars are essential to avoid loss of potentially useful germplasm. The reduction of biodiversity of cultivars found in agriculture could lead to problems such as higher susceptibility to widespread outbreaks of plant diseases and pests, and at the same time, the loss of precious source of nutrients. The conservation of apple biodiversity is valuable in order to maintain the gene pool of the species and to introduce superior quality traits into apple-breeding programs.bs_bs_banner Journal of Food Quality

Apple phenolics as nutraceuticals: assessment, analysis and application

“…In another study, authors demonstrated good antioxidant activity that ranged from 6.07 to 21.040 mmol of Fe 2+ eq./kg in the harvested apple fruits of various cultivars (Donno et al 2012). Dihydrochalcone phloretin possess dihydroxyacetophenone pharmacophore, a reported potent antioxidant.…”

Determination of phytochemical composition and antioxidant capacity of 22 old apple cultivars grown in Poland

“…It is important to examine the quality of such fruit, to understand the metabolites and determine their potential beneficial health effects and processing properties of apple fruit. In addition, the chemodiversity (aroma and flavor of fruits) [5] and sensory and nutritional qualities were found to be higher in old cultivars compared to modern apple cultivars [6].…”

Goji berry fruit (Lycium spp.): antioxidant compound fingerprint and bioactivity evaluation

“…Despite many reports of commonly available fruits, such as blueberry, kiwifruit, orange and apple, on their TPC and antioxidant activity (Canterino, et al, 2012;Donno, et al, 2013a;Donno, et al, 2012;Pellegrini, Serafini, Colombi, Del Rio, Salvatore, Bianchi, & Brighenti, 2003), little information is available for currently underused fruits. Goji fruits may contain a significant amount of phytochemicals or even unique compounds that are health-promoting (Ionica, et al, 2012;Le, et al, 2007); this study showed that the analyzed quality and nutraceutical parameters of the fruits of this species are comparable to those of other common fruit species, such as as Ribes nigrum, Actinidia deliciosa, and Citrus sinensis.…”