In the master's thesis, we aimed to record and present the external quality parameters and sensory characteristics of 49 old apple cultivars, as well as the internal quality parameters, which, in addition to the external appearance, play an important role in consumer decision-making. The contents of individual sugars and organic acids were analyzed by high-pressure liquid chromatography and total phenolic content with a spectrophotometer. In apples, fructose was identified as the main sugar, followed by sucrose, glucose and sorbitol. Among acids, malic acid was the most abundant, averaging 87.1% of the total acid content. The other acids followed in the following order: citric, shikimic and fumaric acids. The peel of apples contains a higher content of total phenolics compared to the flesh. The range of total phenolics in the peel varied between 526.9 ± 18.3 ('Dolenjska voščenka') and 6160.2 ± 519.3 ('Bobovec') mg GAE/kg fresh weight, and in the flesh between 74.6 ± 9.2 ('Glockenapfel') and 574.8 ± 77.9 ('Šarlamovski') mg GAE/kg fresh weight. Old apple cultivars have a wide range of different internal and external parameters of fruit quality and thus represent an important source of genetic variability.
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