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Nutrients, bioactive compounds, and minerals in the juices of 16 varieties of apple (Malus domestica) harvested in Austria: A four-year study investigating putative correlations with weather conditions during ripening.

Authors :
Tschida A
Stadlbauer V
Schwarzinger B
Maier M
Pitsch J
Stübl F
Müller U
Lanzerstorfer P
Himmelsbach M
Wruss J
Klanert G
Schurr J
Wurm L
Rosner F
Höglinger O
Winkler S
Weghuber J
Source :
Food chemistry [Food Chem] 2021 Feb 15; Vol. 338, pp. 128065. Date of Electronic Publication: 2020 Sep 21.
Publication Year :
2021

Abstract

This study was conducted to examine putative correlations between weather parameters during April-September and the amounts of nutrients, minerals and bioactive compounds in the juices of 16 apple varieties from four harvest years in Lower Austria. For most sugar-parameters, negative correlations were found with the total precipitation (r between -0.42 and -0.64). Conversely, positive correlations were observed with the mean air temperature (r between 0.32 and 0.66), the global radiation (r between 0.32 and 0.61) and the number of tropical days (r between 0.39 and 0.51). The sum of 14 polyphenols (HPLC quantitation) was positively correlated with the mean air temperature and global radiation (r <subscript>s</subscript> 0.44 and 0.42). Negative correlations were observed between the global radiation and potassium, magnesium and calcium contents (correlation coefficients -0.49, -0.68 and -0.69). We conclude that increased temperatures and global radiation can be correlated with enhanced sugar synthesis and polyphenol formation.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
338
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
33091997
Full Text :
https://doi.org/10.1016/j.foodchem.2020.128065