The effect of storage conditions on the carotenoid and phenolic acid contents of selected apple cultivars
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389030%3A_____%2F20%3A00531730" target="_blank" >RIV/61389030:_____/20:00531730 - isvavai.cz</a>
Result on the web
<a href="http://doi.org/10.1007/s00217-020-03532-w" target="_blank" >http://doi.org/10.1007/s00217-020-03532-w</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-020-03532-w" target="_blank" >10.1007/s00217-020-03532-w</a>
Alternative languages
Result language
angličtina
Original language name
The effect of storage conditions on the carotenoid and phenolic acid contents of selected apple cultivars
Original language description
The present study investigated how different storage conditions affect antioxidant levels in three scab-resistant and powdery mildew-tolerant apple cultivars. The contents of carotenoids, along with free and glycosylated phenolic acids, were quantified in harvested apples and apples stored in boxes with controlled atmospheric conditions (1.2% O2 and 2.2% CO2) and temperature (1 °C), boxes with regulated temperature (1 °C) and storage rooms with a temperature between 1 and 4 °C. All three cultivars demonstrated a continuous decrease in total carotenoid content (sum of ß-carotene, lutein, neoxanthin, violaxanthin, zeaxanthin and antheraxanthin) during the storage period. However, apples stored under controlled atmospheric conditions showed significantly higher carotenoid levels than apples stored under other approaches over 3 and 5 months of storage. Although the storage approach clearly affected carotenoid levels across the three tested cultivars, the ratio between the levels of individual carotenoids was neither affected by storage approach nor cultivar. Free phenolic acid contents were found to be cultivar specific, whereas, all three cultivars demonstrated similar glycosylated phenolic acid contents. Chlorogenic acid was the most common free phenolic acid in all three cultivars, while protocatechuic and caffeic acid were the dominant glycosylated phenolic acids identified from the cultivars. Interestingly, stored apples showed higher free phenolic acid levels than harvested apples, while, both harvested and stored apples showed similar concentrations of glycosylated phenolic acids. As such, none of the three tested storage conditions had a pronounced effect on either group of phenolic acids (total content or concentrations of individual compounds).
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
<a href="/en/project/LTC17034" target="_blank" >LTC17034: The profile of carotenoids in selected apple varieties in relation to storage conditions</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
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Volume of the periodical
246
Issue of the periodical within the volume
9
Country of publishing house
US - UNITED STATES
Number of pages
12
Pages from-to
1783-1794
UT code for WoS article
000541054100001
EID of the result in the Scopus database
2-s2.0-85086576550