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Not. Bot. Hort. Agrobot. Cluj 37 (2) 2009, 161-164 Notulae Botanicae Horti Agrobotanici
Cluj-Napoca
Chemical Composition of the Fruits of Several Apple
Cultivars Growth as Biological Crop
Gheorghe CAMPEANU 1) , Gabriela NEATA 2) , Gina DARJANSCHI2)
1)
University of Agricultural Sciences and Veterinary Medicine, Faculty of Biotechnology, 59
Marasti Street, Bucharest, Romania; campeanu136@[Link]
2)
University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, Department
of Agrochemistry, 59 Marasti Street, Bucharest, Romania ; neatag@[Link]
Abstract
To obtain a better quality of fruits and to adapt to the requirements of consumers needs, the researchers regard the content of fruits
attentively, especially the content of sugar, vitamins and mineral substances. The aims of the research were to test ten apple cultivars from
the point of view of sugars, water content, proteins, acidity, vitamin C and also mineral elements: N, P, K, Ca, Mg, Fe. Results obtain for
sugars show a higher content of sugar between 9.53 and 12.34%. The higher sugar content was registered for H3/73 hybrid (12.34%).
Total acidity (%) falls between 0.127 and 0.345%, a small content registered at all cultivars determining a good quality of fruits and a good
taste. The highest value was obtained for ‘Jonathan’ apple variety. Vitamin C varied between 25.75 and 77 mg/100g. ‘Mutzu’ and ‘Jonathan’
cultivars registered the highest value for vitamin C. Mineral elements, respectively macro elements N, P and K varied within the apple
varieties. Total nitrogen form varied between 0.67 and 0.111 %, phosphorous between 0.15 and 0.235 % and potassium between 0.40 and
0.75 %. The values for Ca varied between 2.5 and 7.8 mg/100g and Fe between 0.2 and 0.28 mg/100g. The atmosphere and soil in the
studied zone of apple culture were unpolluted, so there was no risk of food contamination. The chemical values of fruits showed a higher
content of mineral elements and also a good quality for the products obtained from the apple industry, so the apple production could be
used in obtaining juice and pulp without any risk of illness.
Keywords: fruit crops, nutritive value, risk of food contamination
Introduction Flavor is most complex to analyze, and over 350 volatile
compounds have been detected in apple (Maarse, 1991).
The surface of the apple crop is on all continents and Organic acids are an important component of fruit flavor
also in temperate areas, both in the Northern and Southern and, together with soluble sugars and aromas, contribute
hemisphere. to the overall organoleptic quality of fresh apple fruits.
Among fruits crops, apple represents the 4th place Eleven organic acids were identified in apple pulp with an
worldwide with 56 millions tones annually (FAO, 1998). additional five in the whole fruit (Hulme, 1971). Malic acid
The nutritive value is well known and represents the vari- is the predominant organic acid in apple fruits, and it has
able content of sugar, proteins, ascorbic acid, and mineral been proposed by several authors that malic acid content in
substances. The consumption of fresh fruits or juice, food fruit is controlled by a major gene (Nybom, 1959; Visser et
pastes, jellies, jams assure the vitamins for a better life. Ap- al., 1968; Visser and Verhaegh, 1978) with homozygous in-
ples are a part in all food diets and its therapeutic value is dividuals being either too sweet (flat) or too sour, although
well known for different illnesses (determines the absorp- not always in unison (Visser et al., 1968). Also, the identi-
tion of gastric secretions, the elimination of toxins, has di- fication of low-acid varieties have revealed the effect of a
uretic effect). major gene governing acidity in other species including
Firmness and sugar content are important quality attri- peach (Yoshida, 1970). The low-acid character was found to
butes that directly influence consumers on purchasing fresh be recessive in apple (Visser and Verhaegh, 1978) but domi-
apple fruit. Nondestructive sensing of fruit for internal nant in peach (Yoshida, 1970).
quality, especially firmness and sugar content, would allow According to Schuphan (1956), Mapson (1970), and
the fruit industry to provide better, more consistent fruit Fisher (1999), apple contains 2-30 mg ascorbic acid per
to the consumer and, thus, improve industry competitive- 100 g, depending on the cv. This concentration decreases
ness and profitability (Yankun and Renfu, 2006; Harsan et progressively from the peel to the core of the fruit (Ulrich
al., 2006). and Delaporte, 1970; Machlin, 1991) and there is twice as
Campeanu, G. et al. ./ Not. Bot. Hort. Agrobot. Cluj 37 (2) 2009, 161-164
162
much ascorbic acid in the red part of apple peel than in elements and toxic compounds. For biochemical charac-
the green part (Tavernier and Jacquin, 1946). Vitamin teristics, standard methods of analysis were used. Mineral
C is present in two forms in apples-ascorbic acid, and its elements and total forms were obtained through the break
oxidised form, dehydroascorbic acid (Davies et al., 1991). up of the apples, drying and wet mineralization, according
The total level of the two forms is constant per unit weight to the Kjeldahl method.
during growth, although the ascorbic acid/dehydroascor- The methods for the determination of mineral ele-
bic acid ratio increases to at least 95/5 at fruit maturity ments were: for total nitrogen-the volumetric method,
(Mapson, 1970). The variability of ascorbic acid levels be- for phosphorus-the colorimetric method and for calcium
tween fruits of a same cv and between years can be very and potassium the flame photometric method. Microele-
high (Trzcinski and Bouckoms, 1973; Trzcinski and Van- ments: Cu and Zn and heavy metals: Pb, Cd were deter-
dermeir, 1974; Delmotte, 1984). mined with the help of the spectrophotometer method.
Apple nitrates in soluble forms were determined through
Materials and methods the colorimetric method.
Research was conducted in the University of Agro- Results and discussions
nomic Sciences and Veterinary Medicine, Bucharest on
some apple-tree cultivars that were cultivated in Roma- Results regarding the biochemical content of apples
nia at the Voinesti Tree Society. Experimental variants are (Tab. 2) present a high content of sugar, which varies be-
presented in Tab. 1. Cultivars of apple H-3/23, H -4/50, tween 9.53 and 12.34%. High values of sugars are regis-
H-4/101 and H-5/79 are elites of apple-trees from a micro tered in ‘Mutzu’ and H4/50 cultivars and the higher value
culture from 2001 at the Voinesti Tree Society. These gen- was for the H3/73 hybrid of 12.34%.
Tab. 1. Experimental variants The sugar content of apples differs depending on the
weather conditions, cultivars, culture technology, position
No Specification No Specification and exposition of the fruits in the crown (Davidescu and
1 ‘Delicious’ 6 H -3/123 Davidescu, 1999; Mitre et al., 2009; Sestras et al., 2009).
2 ‘Jonathan’ 7 H -4/50 High contents of sugar are obtained, due to weather con-
3 ‘Mutzu’ 8 H -4/56 ditions with high temperature and high nutritive element
4 H-3/23 9 H -4/101 contents of soils, which permitted the assimilation of sug-
5 H -3/73 10 H-5/79 ars.
Total acidity registered values between 0.127 and
otypes were obtained from irradiation of post maturated 0.345%, low values, values under the maximum permitted
seeds and from seeds resulted from open pollenization of limits of 0.31%. Low acidity determines a good quality for
Prima flowers. human consumption.
Variant H-4/56 is a hybrid obtained from Prima noni- Vitamin C (mg/100g fresh fruit) varies between 7.19
radiated seeds and variant H-3/73 is a hybrid obtained and 7.89 mg/100g fresh fruit. The highest values are ob-
from flower pollination of Goldenspur cultivars with ir- tained from ‘Delicious’, ‘Mutzu’ and ‘Jonathan’ cultivars.
radiated pollen from Prima cultivars. Mineral elements, macro elements, respectively N, P,
Research regarding the apple quality consists of bio- K content, registered values that varied within apple cul-
chemical determinations and determinations of mineral tivars.
Tab. 2. Biochemical characteristics of apples
Dry matter
Dry matter Total Vitamin C
soluble Sugar Water content Ash content
Specification total content acidity mg/100g
content % % %
% % fresh content
%
‘Mutzu’ 13.89 15.00 12.03 86.11 0.244 7.51 2.77
‘Jonathan’ 14.29 11.50 9.84 85.71 0.345 7.66 2.38
‘Delicious’ 18.18 11.00 9.53 81.82 0.173 7.89 1.81
H-3/73 19.61 15.50 12.34 80.39 0.199 7.79 1.96
H -4/101 15.59 11.75 10.00 84.31 0.195 7.56 1.96
H-3/123 21.31 11.00 9.53 76.69 0.157 7.40 1.63
H -5/79 16.22 13.25 10.94 83.78 0.232 7.67 2.70
H -4/56 15.69 11.00 9.53 84.31 0.127 7.19 1.96
H -3/23 13.95 12.50 10.46 86.05 0.127 7.21 2.32
H-4/50 11.63 15.00 12.03 88.37 0.210 7.19 2.33
Campeanu, G. et al. ./ Not. Bot. Hort. Agrobot. Cluj 37 (2) 2009, 161-164
163
Tab. 3. Mineral composition of apples ness in children and for other people, stomach ulcer and
cancer (Addiscott et al., 1990).
N total Proteine P2O5 K2O CaO FeO Potassium total content in apples must be near the
Specification
% % % % % % 1.20% K2O value.
Mutsu 0.654 4.08 0.389 0.48 0.140 2.304 The analysis of total forms shows a low content of po-
‘Jonathan’ 0.837 5.22 0.465 0.60 0.266 2.56 tassium with values between 0.48 and 0.90%K2O. A low
‘Delicious’ 0.758 4.73 0.526 0.78 0.280 2.24 content of this element could determine some problems
H-3/73 0.523 3.263 0.407 0.60 0.245 2.752 on the quality of apples especially at the lodging of apples
H -4/101 0.476 2.97 0.385 0.60 0.266 2.112 for a long time.
H-3/123 0.758 4.73 0.430 0.78 0.140 1.996 Calcium and iron are macro elements with secondary
H -5/79 0.504 3.14 0.481 0.90 0.210 2.688 figure in plant development but which influence the con-
H -4/56 0.354 2.21 0.598 0.78 0.266 2.726 sumption quality of fruit in fresh state, are accumulated in
H-3/23 0.701 4.37 0.351 0.48 0.245 2.752
values which vary between 0.140 and 0.280% CaO and
H- 4/50 0.466 2.91 0.385 0.84 0.252 2.304
1.996 and 2.752% FeO.
To find the influence of the correct fertilization system,
the compound which determines the limitation and ex-
Nitrogen total form normal content must have values cludes apple the consumption is nitrate ion. The negative
between 0.40 and 0.80%. Nitrogen is an element which influence of high nitrates content in apple fruits in crude
determines the accumulation of sugars and high yields. Af- apples or different products is well known. In children,
ter analysis, total apple nitrogen varies between 0.466 and high nitrates content could determine illness because the
0.837%. This content was influenced by the correct fertil- nitrates assimilation and transform that in nitrosamines
ization technique of apple trees, which determines an ac- which determines the passing of hemoglobin into met-
cumulation of this element within normal limits and also hemoglobin and this compound determines the block of
a good quality of fruit for consumption and the possibility blood oxygenation. At a large consumption and perma-
to preserve the yield because nitrogen excess determines nent one, the nitrates could determine baby blue illness
apple spots. children of and at other people stomach ulcer and cancer
Phosphorus is accumulated in quantities between (Addiscott et al., 1990).
0.351 and 0.526% P2O5, a good normal content that de- To limit the consumption and marketing of products
termines the equilibrium between nutritive elements, es- with a high nitrate content in our country, there are laws
pecially with nitrogen. The equilibrium between nitrogen about the contents of nitrates, heavy metals and pesticides
and phosphorus determines an accumulation of sugars in vegetables and fruit. The law about the quality condi-
and a good quality of fruits. tions for fresh vegetables and fruit for human consump-
Potassium total content in apples must be close to the tion is Governmental Order no. 1 from 3 January 2002,
1.20% K2O value. where nitrate content for fresh apples is 60 ppm.
The analysis of total forms shows a low content of po- The analysis of nitrates shows a low content, between
tassium with values between 0.48 and 0.90% K2O. A low 35 and 60 ppm. These values show that the nitrogen fertil-
content of this element could determine some problems in ization system was conducted correctly and the apple qual-
terms of the quality of apples, especially during the storage ity is good. Influence of other pollutants is also important,
of apples for a long time. such as heavy metals, which could appear due to the loca-
Calcium and iron are macro elements with a secondary tion of the Voinesti Tree Society near highways with high
part in plant development but which influence the con- auto traffic or near industrial areas, which release Cu, Zn,
sumption quality of fruits in a fresh state. They are accu- Pb, Cd compounds in the environment and which could
mulated in values which vary between 0.140 and 0.280% affect the quality of fruit and vegetables. So, Cu, Zn, Pb
CaO and 1.996 and 2.752% FeO. and Cd contents are determined. Copper, which is a mi-
To find the influence of the correct fertilization sys- croelement and also a heavy metal varies between 2.1 and
tem, the compound which determines the limitation and 4.3 ppm, a content which does not affect the quality of
excludes consumption is the nitrate ion. The negative in- apples.
fluence of high nitrate content in apple fruits, either in raw From the Zn, Pb and Cd apple analysis, it is observed
apples or different products, is well known. In children, that the values of these elements are low and do not influ-
the high nitrate content could determine illnesses, because ence negatively the quality of apples. The maximum ad-
nitrate assimilation and transformation into nitrosamines, mitted limits from the Governmental Order no. 1 from 3
which determines the transformation of hemoglobin into January 2002 for these elements are 5 ppm for Cu, 5 ppm
met-hemoglobin. This compound determines the block- for Zn, 0.5 ppm for Pb, and 0.05 ppm for cadmium. Tab. 3
age of blood oxygenation. In the case of large and perma- shows that the values of these elements are within normal
nent consumption, nitrates could determine baby blue ill- limits, so apples are not affected by pollution and the area
is well protected in this respect.
Campeanu, G. et al. ./ Not. Bot. Hort. Agrobot. Cluj 37 (2) 2009, 161-164
164
Conclusions
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Phosphorus was accumulated in quantities between Mitre, I., V. Mitre, M. Ardelean, R. Sestras and A. Sestras
0.351 and 0.526% P2O5, a good normal content that de- (2009). Evaluation of Old Apple Cultivars Grown in
termines the equilibrium between nutritive elements, es- Central Transylvania, Romania. Notulae Botanicae Horti
pecially with nitrogen. Agrobotanici Cluj-Napoca, 37(1):235-237.
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Nybom, N. (1959). On the inheritance of acidity in cultivated
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apples, Heriditas. 45:332-350.
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shown low values for fresh apples and from this point of l’alimentation humaine. In: Soc. Pomol. France. C.R. Congr.
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