engleski

Nutritive treasure of traditional Croatian apple varieties

The development of modern fruit planting in the second half of the 20th century contributed to the large changes in the apple assortments. Sensory and nutritional values of the traditional varieties are often better than in modern ones. Several traditional apple varieties were compared with two modern varieties regard their pomological and chemical characteristics. The traditional variety Ilinjača had the lowest pH and total soluble solids, but the highest total acids (3.11, 10°Brix and 1.44 gMA/100g, respectively). Dry matter and total soluble solids were the higest in the traditional variety Lijepocvjetka (16.47% and 14.54°Brix, respectively), while the highest firmness (12.44 kg/cm3) had traditional variety Adamova zvijezda. The higest value of juice pH and the lowest values of firmness and total acids were found in modern varieties (4.26, 4.00 kg/cm3 and 0.16 gMA/100 g, respectively). Total polyphenols content varied from 0.318 to 1.051 mgGAE/gFW in the traditional varieties Ivanlija and Ilinjača, respectively. Total flavonoids varied from 0.196 to 0.709 mgCE/gFW in the traditional varieties Ivanlija and Ilinjača as well as polyphenols. Modern varieties Idared and Golden delicious ®Reinders had low total polyphenol and flavonoid content as found in traditional variety Ivanlija. Fructose were predominant sugar in apple fruits (4.38-6.67%) and total sugars content varied from 7.21 to 11.99%.

flavonoids ; polyphenols ; sugars ; total acids

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