Effect of Spring Frost Damage on Apple Fruit (<i>Malus domestica</i> Borkh.) Inner Quality at Harvest
In the last few years, spring frosts have become more of a rule than an exception. There are several prevention measures available for growers and numerous are being tested; however, fruitlets are often affected to some extent. One of the more common phenomena is the development of frost rings. The...
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| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/12/1/14 |
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| author | Anka Cebulj Maja Mikulič-Petkovšek Robert Veberič Jerneja Jakopic |
| author_facet | Anka Cebulj Maja Mikulič-Petkovšek Robert Veberič Jerneja Jakopic |
| author_sort | Anka Cebulj |
| collection | DOAJ |
| description | In the last few years, spring frosts have become more of a rule than an exception. There are several prevention measures available for growers and numerous are being tested; however, fruitlets are often affected to some extent. One of the more common phenomena is the development of frost rings. The aim of our study was to evaluate how the occurrence of frost rings affects sugar, organic acid, and phenol content in the flesh and phenol content in the peel of cv. ‘Gala’ apples. The results show that the frost damage from spring frost affects compounds in the peel, as well as in the flesh of ripe apples. The flesh of fruits with frost rings contained higher content of fructose and in the flesh directly under the rings there was higher sorbitol and malic acid content. Additionally, the hydroxycinnamic acid and dihydrochalcone content in apple flesh was also altered by frost. The frost-affected peel had a completely different ratio of phenolic compounds content in comparison to healthy apples. While there was a significantly higher content of hydroxycinnamic acids and dihydrochalcones in the corky peel in comparison to the unaffected peel, the flavonol and anthocyanin content was considerably lower. |
| first_indexed | 2024-03-10T03:09:51Z |
| format | Article |
| id | doaj.art-c07f12b2642441b8ba376d84e0d99a43 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-10T03:09:51Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-c07f12b2642441b8ba376d84e0d99a432023-11-23T12:34:48ZengMDPI AGAgriculture2077-04722021-12-011211410.3390/agriculture12010014Effect of Spring Frost Damage on Apple Fruit (<i>Malus domestica</i> Borkh.) Inner Quality at HarvestAnka Cebulj0Maja Mikulič-Petkovšek1Robert Veberič2Jerneja Jakopic3Department of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, SloveniaDepartment of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaDepartment of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaDepartment of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaIn the last few years, spring frosts have become more of a rule than an exception. There are several prevention measures available for growers and numerous are being tested; however, fruitlets are often affected to some extent. One of the more common phenomena is the development of frost rings. The aim of our study was to evaluate how the occurrence of frost rings affects sugar, organic acid, and phenol content in the flesh and phenol content in the peel of cv. ‘Gala’ apples. The results show that the frost damage from spring frost affects compounds in the peel, as well as in the flesh of ripe apples. The flesh of fruits with frost rings contained higher content of fructose and in the flesh directly under the rings there was higher sorbitol and malic acid content. Additionally, the hydroxycinnamic acid and dihydrochalcone content in apple flesh was also altered by frost. The frost-affected peel had a completely different ratio of phenolic compounds content in comparison to healthy apples. While there was a significantly higher content of hydroxycinnamic acids and dihydrochalcones in the corky peel in comparison to the unaffected peel, the flavonol and anthocyanin content was considerably lower.https://www.mdpi.com/2077-0472/12/1/14frost ringssugarsorbitolphenolic content |
| spellingShingle | Anka Cebulj Maja Mikulič-Petkovšek Robert Veberič Jerneja Jakopic Effect of Spring Frost Damage on Apple Fruit (<i>Malus domestica</i> Borkh.) Inner Quality at Harvest Agriculture frost rings sugar sorbitol phenolic content |
| title | Effect of Spring Frost Damage on Apple Fruit (<i>Malus domestica</i> Borkh.) Inner Quality at Harvest |
| title_full | Effect of Spring Frost Damage on Apple Fruit (<i>Malus domestica</i> Borkh.) Inner Quality at Harvest |
| title_fullStr | Effect of Spring Frost Damage on Apple Fruit (<i>Malus domestica</i> Borkh.) Inner Quality at Harvest |
| title_full_unstemmed | Effect of Spring Frost Damage on Apple Fruit (<i>Malus domestica</i> Borkh.) Inner Quality at Harvest |
| title_short | Effect of Spring Frost Damage on Apple Fruit (<i>Malus domestica</i> Borkh.) Inner Quality at Harvest |
| title_sort | effect of spring frost damage on apple fruit i malus domestica i borkh inner quality at harvest |
| topic | frost rings sugar sorbitol phenolic content |
| url | https://www.mdpi.com/2077-0472/12/1/14 |
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