Tags: carotenoids

Carotenoids and phenolic acids during ripening, harvest and storage in selected scab-resistent and mildew-tolerant apple cultivars

Submitted by Kateřina Eliášová on Fri, 03/05/2021 - 14:15

The aim of this study was to characterise the changes in concentration and composition of antioxidants during ripening, harvest and after 3 and 6 months of storage in three commercially successful scab-resistant and powdery mildew-tolerant apple cultivars selected in the Institute of Experimental Botany. The detailed description of free and glycosylated phenolic acid profiles and content of 6 selected carotenoids - neoxanthin, violaxanthin, antheraxanthin, lutein, zeaxanthin and ß-carotene will serve for outcomes of major characteristics of these apple cultivars.

The effect of storage conditions on the carotenoid and phenolic acid contents of selected apple cultivars

Submitted by Kateřina Eliášová on Mon, 07/20/2020 - 15:53

The present study investigated how different storage conditions affect antioxidant levels in three scab-resistant and powdery mildew-tolerant apple cultivars. The contents of carotenoids, along with free and glycosylated phenolic acids, were quantified in harvested apples and apples stored in boxes with controlled atmospheric conditions (1.2% O2 and 2.2% CO2) and temperature (1 °C), boxes with regulated temperature (1 °C) and storage rooms with a temperature between 1 and 4 °C.

Antioxidants (phenolic acids and carotenoids) in selected apple varieties - harvested and stored

Submitted by Kateřina Eliášová on Wed, 02/27/2019 - 16:26

The aim of this work was to determine the concentration of selected carotenoids (neoxanthin, violaxanthin, antheraxanthin, lutein, zeaxanthin and ß-carotene) and phenolic acids in selected scab resistant and powdery mildew tolerant apple varieties originating from the Station of apple breeding of the IEB. We investigated three different apple varieties - Luna (yellow), Red Topaz (red) and Karneval (streaked) for their antioxidant contents in peel and flesh immediately after the harvest and after 7 months of storage.