A new sunburned apple category browning under conventional and organic management: phenolic compounds and antioxidant capacity in cold storage

  • Jose Antonio Yuri Centro de Pomáceas, Facultad de Ciencias Agrarias, Universidad de Talca, Chile
  • Amalia Neira Centro de Pomáceas, Facultad de Ciencias Agrarias, Universidad de Talca, Chile
  • Mauricio Fuentes Centro de Pomáceas, Facultad de Ciencias Agrarias, Universidad de Talca, Chile
  • Barbara Saez Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Talca, Chile
  • Ivan Razmilic Instituto de Química de Recursos Naturales, Universidad de Talca, Chile

Abstract

The effect of mild sunburn damage on three apple cultivars: Brookfield®, Granny Smith and Fuji from conventional and organic orchards in the 6th Region of Chile were evaluated in 2012/2013. Total and specific phenols, antioxidant capacity and ripeness of the fruit were assessed at harvest and different time of conventional cold storage: after one, two and four months. According to the results, the peel of all the cultivars have their own property and the response to sunburn damage is independent of the type of management. Phenolic compounds content in the peel of sun-damaged apples at harvest was twice as high in comparison with the peel of healthy fruit. After four months, the apples with mild damage under this condition
had higher phenolic compounds and antioxidant content than healthy fruit at harvest. Considering these successful results, a new category of “sunny – apple”, we propose that has a higher content of antioxidant
compounds.

Published
2019-10-18