Chemical characteristics of fruit in the chosen local apple varieties

Obsah
Otakar ROP a kolektív
Acta fytotechnica et zootechnica Mimoriadne číslo 2009
Acta fytotechnica et zootechnica – Mimoriadne číslo
Nitra, Slovaca Universitas Agriculturae Nitriae, 2009, s. 573-579
CHEMICKÉ CHARAKTERISTIKY PLODŮ VYBRANÝCH KRAJOVÝCH ODRŮD
JABLONÍ
CHEMICAL CHARACTERISTICS OF FRUIT IN SELECTED LOCAL APPLE
VARIETIES
Otakar ROP1, Daniela KRAMÁŘOVÁ1, Tünde JURÍKOVÁ2, Miroslav JANÍK3, Ignác
HOZA1, Jiří MLČEK1, Pavel VALÁŠEK1
1
Tomas Bata University, Faculty of Technology, Department of Food Engineering, Nam.
T.G. Masaryka 275, 762 72 Zlin, Czech Republic
2
Constantine the Philosopher University Nitra, Faculty of Central European Studies,
Department of Elementary Didactics, Dražovská 4, 949 74 Nitra, Slovak Republic
3
Czech Union for Nature Conservation Kosenka, Brumovská 11, 766 01 Valašské Klobouky,
Czech Republic
Abstract: The aim of the research was to monitor basic chemical characteristics of the local apple varieties.
Altogether 23 varieties were gathered from the Valašské Klobouky region which lies in the southeast part of the
White Carpathians. This particular part belongs to the typical regions with tradition in the occurrence of old local
varieties. For the comparison, traditional commercial apple fruit obtained from the same locality was analysed.
In particular varieties such qualities as dry matter, refractometric dry matter, total amount of acids, crude protein,
amounts of phosphorus, potassium, calcium, magnesium, vitamin C, pectin and tannin were determined. The
apples were stored after harvest at the temperature + 2 ºC and relative humidity 85 %. In the analyses apples
were used in succession of their stage of consumption maturity. There were analysed peel and pulp together,
without seeds. High nutritional value was found in the variety ’Panenské české’ or in the variety’Car Alexander’,
which is Russian origin.
Key words: apples, local varieties, chemical compounds, mineral elements
In particular parts of Central Europe planting of local, for the given region typical fruit
species, was common and today these species are called local varieties. In most cases, the
villages were surrounded by strips of tall-trunk orchards. In the connection with
intensification of agriculture, especially in the last century, transition to intensive growing of
fruit species took place. This cultivation way was marked by growing less high-grown but
highly productive fruit plants (Ivičič, 1985).
In addition, with the change of this cultivation way, not only did extensive (tall-trunk)
planting start to be eliminated, but also field bushes and baulks and in this way many biotopes
were destroyed. As a consequence, many plant kinds and varieties disappeared or were of no
interest in our nature (Tetera, 2003).
At present, the development of mankind also contributes to a large extent to the changes
in the character of the environment and natural ecosystems in the landscape. In these, basic
conditions in the plant and animal development are disturbed and it leads to destruction of
many ecotypes, so natural genetic fund is impoverished (Campbell and Reece, 2006). At the
same time, genetic diversity is unique and irreplaceable richness. With the help of natural
selection in different regions populations have been created and these adapt perfectly to
specific conditions. However, they are endangered most by the current way of landscape
utilization (Purves et al., 2004). Just uniqueness of genetic basis, today of nearly forgotten or,
on the contrary, little examined or unknown varieties, is the main reason for preservation of
local varieties. Moreover, the decline of each variety which is a combination of specific
dispositions can be hardly replaced (Tóth et al., 2004). Many old varieties show strong
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Otakar ROP a kolektív
Acta fytotechnica et zootechnica Mimoriadne číslo 2009
resistance to pathogens and pests and a high adaptability to less favourable climatic and soil
conditions. Furthermore, they are stress resistant (Tetera, 2006).
Material and Methods
For the purpose of our research we selected some of typical local apple varieties in the
southeast part of the White Carpathians in the Valašské Klobouky region. From time
immemorial, this very landscape of the White Carpathians is known for orchards and gardens
with old regional tall-trunk fruit varieties (Kuča et al., 1992). In addition, apple trees belong
to well-known and popular fruit kinds grown in temperate zone and their growing has a long
tradition.
Apple fruit was picked from the locality which lies in the cadastral area of Valašské
Klobouky. Basic soil and climatic characteristics of the locality are shown in Table 1. Apart
from the local varieties, we performed analysis of common commercial varieties obtained
from the given locality and these were: ’Golden Delicious’, ’Spartan’ and ’Rubín’.
Tabulka 1. Půdní a klimatická charakteristika lokality
Parameter
Soil type
Altitude
The mean annual temperature
Average annual rainfall
Table 1. Soil and climatic characteristics of the locality
Locality
Gleyic cambisol
340 m above sea level
7,9 °C
760 mm
Apple fruit was harvested always from five trees of the given variety. The apples were
stored after harvest at the temperature + 2ºC and relative humidity 85%. Gradually, for
analyses apples were used in the stage of consumption maturity. Peel and pulp together
without seeds were analysed. For the measurement, three replications were used for each tree
(for each variety it was altogether 15 replications). After homogenization of all fruit varieties,
some of their quality factors were determined such as dry matter content, refractometric dry
matter, titrable acidity, crude protein and vitamin C. Although the results were obtained
during one year, they give evidence about the differences in chemical properties of particular
varieties and can provide more precise knowledge to generally known nutritional
characteristics of fruit.
Next, the content of the dry matter was determined by drying at 105°C ± 2°C and for the
measurement of refractometric dry matter polarimeter method was used. The amount of acids
(titrable acidity) was determined with potentiometer by titration of caustic soda. For the
analysis of plant material for the nitrogen content plant mass was mineralized in the mixture
of concentrated sulphuric acid and 30% hydrogen peroxide. The Kjeldahl method was used
for the measuring of mineralizated mass. The amount of nitrogen was converted into crude
protein content by multiplying by a factor of 6.25. Moreover, in mineralized sample
phosphorus content was measured colorimetrically by vanadate method, potassium content by
flame photometry (apparatus JENWAY PFP7) and the calcium and magnesium content using
atomic absorption spectrometry (apparatus PHILIPS PU 9200X). The amount of vitamin C
was measured in the fresh material by the method of high performance liquid chromatography
HPLC with the help of ECD detector.
For the determination of pectin amount the leach of apple pomace by hydrochlorid acid
c = 1 mol.dm-3 was used. Then, pectin was determined photometrically as a coloured complex
comprised by thermal treatment of galacturonic acid with m-hydroxybiphenyl and sulphuric
acid. The amount of tanning agents was carried out in apple pomace by tannin oxidation using
potassium permanganate titration (Novotný, 2000).
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Otakar ROP a kolektív
Acta fytotechnica et zootechnica Mimoriadne číslo 2009
All results were evaluated using the ANOVA variation statistics programme.
Correlation matrices and regression functions were calculated according to Snedecor and
Cochran (1967) when using the statistical package Unistat, v. 5.1 and Office Excel®
Microsoft.
Results and Discussion
The results of chemical analyses of samples of particular apple varieties are shown in
Tables 2 – 4.
Tabulka 2. Průměrný obsah sušiny (hmot. %), refraktometrická sušina (% RS), obsah kyselin
(g.100g-1 čerstvé hmoty) a obsah hrubého proteinu (g.100g-1 čerstvé hmoty) ± S.D.
Variety
Biesterfeldská
reneta
Blenheimská
reneta
Car Alexander
Gascoyneho
šarlatové
Golden
Delicious
Grahamovo
Hvězdnatá
reneta
Jadernička
moravská
Jeptiška
Kalvil bílý
zimní
Kanadská reneta
Kožená reneta
Krátkostopka
královská
Landsberská
reneta
Lebelovo
Malinové
holovouské
Matčino
Oldenburgovo
Panenské české
Rubín
Spartan
Strýmka
Vilémovo
Dry matter
Refractometric
dry matter
Content of acids
Content of crude
protein
19,20 ± 1,14
15,25 ± 0,12
0,74 ± 0,05
0,53 ± 0,05
17,14 ± 1,46
16,16 ± 0,15
0,52 ± 0,06
0,46 ± 0,02
17,11 ± 1,21
17,14 ± 0,32
0,51 ± 0,10
0,55 ± 0,03
17,58 ± 0,96
18,57 ± 0,12
0,87 ± 0,04
0,77 ± 0,05
17,58 ± 1,08
17,10 ± 0,09
0,62 ± 0,08
0,39 ± 0,03
16,02 ± 1,84
14,33 ± 0,15
0,81 ± 0,05
0,67 ± 0,06
16,07 ± 1,65
18,30 ± 0,14
0,90 ± 0,09
0,39 ± 0,02
17,06 ± 1,02
17,43 ± 0,15
0,37 ± 0,10
0,64 ± 0,03
18,40 ± 0,85
17,11 ± 0,20
0,62 ± 0,04
0,59 ± 0,03
18,66 ± 0,94
15,14 ± 0,08
0,49 ± 0,07
0,62 ± 0,04
17,43 ± 1,71
18,98 ± 1,55
15,26 ± 0,10
14,97 ± 0,17
0,53 ± 0,05
0,58 ± 0,04
0,59 ± 0,02
0,51 ± 0,05
18,27 ± 0,91
12,96 ± 0,11
0,65 ± 0,06
0,53 ± 0,03
17,28 ± 0,77
17,20 ± 0,11
0,60 ± 0,05
0,54 ± 0,05
14,07 ± 1,11
14,43 ± 0,14
0,75 ± 0,08
0,47 ± 0,06
15,55 ± 1,63
15,23 ± 0, 15
0,50 ± 0,05
0,38 ±0,07
14,94 ± 1,56
15,07 ± 0,89
17,50 ± 0,81
15,82 ± 1,12
16,98 ± 1,32
17,03 ± 0,95
16,10 ± 1,42
16,06 ± 0,21
17,00 ± 0,08
16,85 ± 0,09
15,67 ± 0,09
13,03 ± 0,12
14,80 ± 0,11
12,36 ± 0,10
0,45 ± 0,06
0,59 ± 0,08
0,49 ± 0,10
0,45 ± 0,09
0,41 ± 0,05
0,59 ± 0,05
0,54 ± 0,07
0,37 ± 0,06
0,62 ± 0,05
0,61 ± 0,04
0,50 ± 0,06
0,39 ± 0,05
0,66 ± 0,05
0,46 ± 0,05
Table 2. Average content of dry matter (% w/w), refractometric dry matter (%), acids (g.100g1
of the fresh matter) and crude protein (g.100g-1 of the fresh matter) ± S.D.
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Acta fytotechnica et zootechnica Mimoriadne číslo 2009
Tabulka 3. Průměrný obsah fosforu, draslíku, vápníku a hořčíku mg.100g-1 čerstvé hmoty
± S.D.
Variety
Biesterfeldská
reneta
Blenheimská
reneta
Car Alexander
Gascoyneho
šarlatové
Golden
Delicious
Grahamovo
Hvězdnatá
reneta
Jadernička
moravská
Jeptiška
Kalvil bílý
zimní
Kanadská reneta
Kožená reneta
Krátkostopka
královská
Landsberská
reneta
Lebelovo
Malinové
holovouské
Matčino
Oldenburgovo
Panenské české
Rubín
Spartan
Strýmka
Vilémovo
Phosphorus
Potassium
Calcium
Magnesium
19,30 ± 2,14
98,45 ± 6,17
7,62 ± 1,15
9,14 ± 1,10
18,93 ± 1,15
126,24 ± 10,20
4,23 ± 1,10
8,23 ± 1,05
21,14 ± 1,16
111,77 ± 11,15
24,30 ± 1,22
10,62 ± 1,03
11,47 ± 1,35
85,15 ± 8,54
11,85 ± 1,14
7,96 ± 1,03
17,17 ± 1,23
110,26 ± 6,32
12,36 ± 0,98
8,56 ± 1,08
18,76 ± 1,25
114,14 ± 11,20
17,58 ± 1,20
7,95 ± 1,12
11,84 ± 1,54
98,11 ± 2,69
3,52 ± 0,85
8,33 ± 0,80
33,20 ± 2,20
101,85 ± 17,25
18,47 ± 0,90
11,52 ±1,10
9,63 ± 1,00
114,62 ± 18,20
8,63 ± 1,31
9,51 ± 1,02
17,22 ± 1,24
119,69 ± 7,05
11,25 ± 1,14
7,14 ± 0,89
15,38 ± 0,96
18,74 ± 1,52
125,12 ± 11,92
121,74 ± 10,30
4,53 ± 1,17
7,51 ± 0,85
8,65 ± 1,04
9,95 ± 1,24
9,90 ± 0,96
94,73 ± 4,52
12,20 ± 1,02
9,13 ± 1,20
12,47 ± 1,22
88,95 ± 9,65
17,85 ± 1,66
10,25 ± 1,14
16,01 ± 1,51
100,17 ± 11,45
10,16 ± 0,87
7,68 ± 0,95
8,34 ± 1,04
89,55 ± 7,84
18,63 ± 1,41
12,51 ± 0,99
19,66 ± 1,85
11,81 ± 0,84
28,61 ± 1,02
12,10 ± 1,03
23,32 ± 0,98
12,88 ± 1,50
22,87 ± 1,13
96,68 ± 11,54
95,17 ± 6,50
114,26 ± 14,72
86,95 ± 8,62
97,44 ± 7,32
129,35 ± 16,13
119,47 ± 12,28
14,22 ± 0,98
7,65 ± 1,03
20,37 ± 1,08
12,54 ± 0,87
10,30 ± 0,94
21,44 ± 1,21
9,36 ± 0,79
7,45 ± 1,05
9,51 ± 1,12
16,54 ± 1,54
8,57 ± 1,02
8,39 ± 0,94
11,27 ± 1,01
8,63 ± 0,97
Table 3. Average content of phosphorus, potassium, calcium and magnesium (mg.100g-1 of
the fresh matter) ± S.D.
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Otakar ROP a kolektív
Acta fytotechnica et zootechnica Mimoriadne číslo 2009
Tabulka 4. Průměrný obsah vitaminu C (mg.100g-1 čerstvé hmoty), pektinu (g.100g-1 čerstvé
hmoty) a tříslovin (g.100g-1 čerstvé hmoty) ± S.D. u jednotlivých odrůd jablek
Variety
Biesterfeldská
reneta
Blenheimská
reneta
Car Alexander
Gascoyneho
šarlatové
Golden
Delicious
Grahamovo
Hvězdnatá
reneta
Jadernička
moravská
Jeptiška
Kalvil bílý
zimní
Kanadská reneta
Kožená reneta
Krátkostopka
královská
Landsberská
reneta
Lebelovo
Malinové
holovouské
Matčino
Oldenburgovo
Panenské české
Rubín
Spartan
Strýmka
Vilémovo
Vitamin C
Pectin
Tannin
10,17 ± 1,15
1,15 ± 0,12
0,09 ± 0,01
9,51 ± 1,21
3,81 ± 0,14
0,04 ± 0,02
11,24 ± 1,02
3,93 ± 0,11
11,26 ± 1,09
1,85 ± 0,15
0,12 ± 0,02
9,54 ± 0,85
1,96 ± 0,13
0,05 ± 0,01
12,38 ± 1,22
2,74 ± 0,12
0,07 ± 0,01
10,17 ± 1,41
1,14 ± 0,14
0,10 ± 0,02
10,95 ± 1,24
2,95 ± 0,17
0,04 ± 0,01
8,62 ± 1,01
1,02 ± 0,14
0,09 ± 0,01
9,52 ± 1,51
2,11 ± 0,11
0,10 ± 0,01
10,25 ± 0,96
8,41 ± 1,54
3,65 ± 0,10
3,74 ± 0,15
0,12 ± 0,02
0,11 ± 0,03
9,05 ± 0,86
2,99 ± 0,18
0,07 ± 0,01
9,97 ± 0,97
1,01 ±0,19
0,09 ± 0,01
9,82 ± 1,09
0,89 ± 0,14
0,09 ± 0,01
8,55 ± 1,22
1,95 ± 0,16
0,07 ±0,01
9,81 ± 0,74
9,80 ± 0,95
10,11 ± 1,05
9,22 ± 0,86
9,22 ± 1,09
9,88 ± 1,12
9,89 ± 1,15
1,84 ± 0,12
2,84 ± 0,14
0,95 ± 0,10
1,46 ± 0,14
2,55 ± 0,20
3,11 ± 0,19
2,87 ± 0,10
0,09 ± 0,02
0,07 ± 0,01
0,10 ± 0,02
0,07 ± 0,01
0,05 ± 0,01
0,08 ± 0,02
0,11 ± 0,02
0,08 ± 0,02
Table 4. Average content of vitamin C (mg.100g-1 of the fresh matter), pectin (g.100g-1 of the
fresh matter) and tannin (g.100g-1 of the fresh matter) ± S.D.
When comparing particular apple varieties, statistically significant differences were
recorded both in the dry matter content and refractometric dry matter (see Table 2). Also, an
important factor for evaluation of the quality of varieties is amounts of acids. That has an
impact on harmonious flavour of both pomace and other canned products (Kyzlink, 1990). In
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Acta fytotechnica et zootechnica Mimoriadne číslo 2009
our experiment, the highest amounts of acids were recorded in ’Gascoyneho šarlatové’ and
’Hvězdnatá reneta’ (up to 0,9 g.100g-1 of the fresh matter). On the one hand, the results
correspond to generally known amounts but, on the other hand, they are very often presented
in a wide range in food tables (Vojtaššáková, 1997; Kopec, 1997). As far as particular
varieties are concerned, significant differences were observed, not only in the amount of
acids, but also in other nutritional qualities. Moreover, some typical old local varieties
excelled in their chemical properties over traditional commercial varieties such as, for
example, ’Golden Delicious’, ’Rubín’ or ’Spartan’. These varieties were obtained from the
aforementioned locality for the purpose of comparison. Regarding mineral elements, the
highest phosphorus content was measured in ’Panenské české’, namely 28,61 mg.kg-1 of the
fresh matter.
Furthermore, the highest magnesium content was observed in this variety (see Table 3).
Traditional Russian variety ’Car Alexander’ (Tetera, 2006) showed the highest calcium
content, namely 24,30 mg.kg-1 of the fresh matter. Potassium was recorded in ’Strýmka’
variety on a large scale (129,35 mg.kg-1 of the fresh matter). Other important characteristics
are listed in Table 4. Surprisingly, in vitamin C content no statistically conclusive content in
particular varieties was confirmed. On the contrary, statistically significant differences were
observed in pectin with the highest amounts in ’Car Alexander’, ’Blenheimská reneta’ and
’Strýmka’. In the past, these varieties were locally used for the production of jams and other
fruit spreads. Pectin and its gelatination power was utilized. However, when processing
pomace pectin can act negatively because of high viscosity and consequently, turbidity of the
succus (Velíšek, 1999).
Obtained results are a part of extensive research which is carried out at the Department
of Food Engineering, Thomas Bata University in Zlín. Its aim is the mapping of occurrence of
old local kinds and fruit varieties in which basic nutrition characteristics are also determined.
Súhrn: Cílem výzkumu bylo sledování základních chemických charakteristik krajových
odrůd jabloní. Podařilo se shromáždit celkem 23 odrůd z lokality Valašských Klobouk, které
se nacházejí v jihovýchodní oblasti Bílých Karpat. Právě tato oblast patří k typickým
regionům s tradicí ve výskytu starých krajových odrůd. Pro srovnání byly analyzovány také
plody tradičních tržních plodů jablek získaných ze stejné lokality. U jednotlivých odrůd byly
stanovovány sušina, refraktometrická sušina, celkový obsah kyselin, hrubý protein, obsahy
fosforu, draslíku, vápníku, hořčíku, vitaminu C, pektinu a tříslovin. Jablka byla po sklizni
skladována při teplotě + 2º C a relativní vzdušné vlhkosti 85 %. Pro analýzy byly postupně
použity plody v konzumní zralosti. Analyzovány byly společně slupka s dužninou po
odstranění semen. Vysoká nutriční hodnota byla zjištěna například u odrůd Panenské české
nebo původem ruské odrůdy Car Alexander.
Klíčová slova: jablka, krajové odrůdy, chemické složení, minerální látky
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Kontaktní adresa: Ing. Otakar Rop, Ph.D., Ústav potravinářského inženýrství, Fakulta
technologická, Univerzita Tomáše Bati ve Zlíně, náměstí T.G. Masaryka 275, 762 72 Zlín
Telefon: 576 031 529
e-mail: [email protected]
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