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CURRENT ISSUEMINERVA BIOTECNOLOGICA

A Journal on Biotechnology and Molecular Biology

Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246

Frequency: Quarterly

ISSN 1120-4826

Online ISSN 1827-160X

 

Minerva Biotecnologica 2015 March;27(1):37-42

    ORIGINAL ARTICLES

Physico-chemical characteristics of apple fruits as a function of climatic conditions and cultivars

Atashi S. 1, Mashayekhi K. 1, Daraei Garmakhany A. 2, Mohammadi Pour S. 1

1 Department of Horticultural Science, University of Agricultural Science & Natural Resources, Beheshti Ave., Gorgan, Iran;
2 Department of Food Science & Technology, Toyserkan Faculty of Industrial Engineering, Bu-Ali Sina University, Hamadan, Iran

AIM: Apple as a main temperate zone fruit is considered as a nutritive crop. Some factors like cultivar and climate may influence on fruit components and physical properties. In this study physico-chemical characteristic of apple fruit was investigated as a function of cultivars and climate condition.
METHODS: In this study some physico-chemical characteristics of two apple cultivars, red delicious and golden delicious in five regions including Damavand, Khorram abad, shiraz, Shah Rood and Tabriz were studied using completely randomized design with 10 treatments and four repetitions, to determine the best location for high quality apple production.
RESULTS: According to the results, there were significant differences in all characteristics between the cultivars and also among the region (P<0.01). Red delicious from Damavand had the highest anthocyanin level. Red delicious fruit from Shiraz and Damavand had 6.59 mg/g and 5.76 mg/g malic acid which were the most among the region. the highest level of total phenol was observed in red delicious from Khorram abad (2.01 mg/g and red delicious from shiraz (1.92 mg/g). the highest level of flavonoides was observed in golden delicious from shiraz (1.79 mg/g), followed by red delicious from Shah Rood and golden delicious from Tabriz. the most glucose was in red delicious from Damavand (7.53 mg/100 g), and the most sucrose was in red delicious from Khorram abad (8.2 mg/100 g). red delicious from Damavand had the highest weight (240.8 g) and golden delicious from Tabriz had the least weight (101.27 g).

language: English


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