Polyphenolic compound in processing apple （Malus domestica Borkh.） varieties and the relationship between polyphenol content and enzymatic browning were studied to provide reference for raw material selection and pr...Polyphenolic compound in processing apple （Malus domestica Borkh.） varieties and the relationship between polyphenol content and enzymatic browning were studied to provide reference for raw material selection and processing method optimization. The content of polyphenol compound in 10 processing apple varieties （4 cider and 6 juice varieties） were analyzed using the Folin-Ciocalteu method and HPLC. The degree of browning and the activities of polyphenol oxidase were also studied. The content and proportion of the polyphenol varied depending on the variety. Bitter varieties globally showed a higher polyphenol concentration than sweet or acid varieties. Proanthocyanidins, chlorogenic acid, （＋）-catechin, （-）-epicatechin were high-concentrated polyphenols in apple fruits. Phloridzin, the unique polyphenol of apple, was abundant in the bitter variety Frequin rouge fruit. Total polyphenols, proanthocyanidins, （＋）-catechin, and phloridzin had higher correlations with browning. The correlation was low between chlorogenic acid and browning. The polyphenolic profiles were correlated with the apple types. Cider apples contained more polyphenol than juice apple varieties. The content of flavan-3-ol has a close relationship with fruit browning.展开更多
Genetic diversity of 18 processing apple varieties and two fresh varieties were evaluated using 12 simple sequence repeats （SSR） primer pairs previously identified in Malus domestica Borkh. A total of 87 alleles in ...Genetic diversity of 18 processing apple varieties and two fresh varieties were evaluated using 12 simple sequence repeats （SSR） primer pairs previously identified in Malus domestica Borkh. A total of 87 alleles in 10 loci were detected using 10 polymorphic SSR markers selected within the range of 5-14 alleles per locus. All the 20 varieties could be distinguished using two primer pairs and they were divided into four groups using cluster analysis. The genetic similarity （GS） of groups analyzed using cluster analysis varied from 0.14 to 0.83. High acid variety Avrolles separated from other varieties with GS less than 0.42. The second group contained Longfeng and Dolgo from Northeast of China, the inherited genes of Chinese crab apple. The five cider varieties with high tannin contents, namely, Dabinette, Frequin rouge, Kermerrien, M.Menard, and D.Coetligne were clustered into the third group. The fourth group was mainly composed of 12 juice and fresh varieties. Principal coordinate analysis （PCO） also divided all the varieties into four groups. Juice and fresh apple varieties, Longfeng and Dolgo were clustered together, respectively, using both the analyses. Both the analyses showed there was much difference between cider and juice varieties, cider and fresh varieties, as well as Chinese crab apple and western European crab apple, whereas juice varieties and fresh varieties had a similar genetic background. The genetic diversity and differentiation could be sufficiently reflected by combining the two analytical methods.展开更多
文摘Polyphenolic compound in processing apple （Malus domestica Borkh.） varieties and the relationship between polyphenol content and enzymatic browning were studied to provide reference for raw material selection and processing method optimization. The content of polyphenol compound in 10 processing apple varieties （4 cider and 6 juice varieties） were analyzed using the Folin-Ciocalteu method and HPLC. The degree of browning and the activities of polyphenol oxidase were also studied. The content and proportion of the polyphenol varied depending on the variety. Bitter varieties globally showed a higher polyphenol concentration than sweet or acid varieties. Proanthocyanidins, chlorogenic acid, （＋）-catechin, （-）-epicatechin were high-concentrated polyphenols in apple fruits. Phloridzin, the unique polyphenol of apple, was abundant in the bitter variety Frequin rouge fruit. Total polyphenols, proanthocyanidins, （＋）-catechin, and phloridzin had higher correlations with browning. The correlation was low between chlorogenic acid and browning. The polyphenolic profiles were correlated with the apple types. Cider apples contained more polyphenol than juice apple varieties. The content of flavan-3-ol has a close relationship with fruit browning.
文摘Genetic diversity of 18 processing apple varieties and two fresh varieties were evaluated using 12 simple sequence repeats （SSR） primer pairs previously identified in Malus domestica Borkh. A total of 87 alleles in 10 loci were detected using 10 polymorphic SSR markers selected within the range of 5-14 alleles per locus. All the 20 varieties could be distinguished using two primer pairs and they were divided into four groups using cluster analysis. The genetic similarity （GS） of groups analyzed using cluster analysis varied from 0.14 to 0.83. High acid variety Avrolles separated from other varieties with GS less than 0.42. The second group contained Longfeng and Dolgo from Northeast of China, the inherited genes of Chinese crab apple. The five cider varieties with high tannin contents, namely, Dabinette, Frequin rouge, Kermerrien, M.Menard, and D.Coetligne were clustered into the third group. The fourth group was mainly composed of 12 juice and fresh varieties. Principal coordinate analysis （PCO） also divided all the varieties into four groups. Juice and fresh apple varieties, Longfeng and Dolgo were clustered together, respectively, using both the analyses. Both the analyses showed there was much difference between cider and juice varieties, cider and fresh varieties, as well as Chinese crab apple and western European crab apple, whereas juice varieties and fresh varieties had a similar genetic background. The genetic diversity and differentiation could be sufficiently reflected by combining the two analytical methods.
