Presentation (ascorbic acid level)
- 1. “ Ascorbic acid level of Belgian apple genetic resources” Summarised by Ele Vool 2011
- 2. Article information Authors: Planchon, V., Lateur, M., Dupont, P., Lognay, G. Published in: Scientia Horticulturae, 2004, Vol. 100: 51–61
- 3. Introduction (1) Apple historical backround: cultivation start from Greece before the 9th century B.C . spread by the Romans spread to the Mediterranean and central Europe (Ponomarenko, 1987) . Apple importance: most ubiquitous well adapted of the temperature part of human diet (source of monosaccarides, minerals, dietary fibre and bioactive compounds like vitamin C)
- 4. Introduction (2) Ascorbic acid necessity: do not preserve in human organism; lack appearance: tiredness, sleepness, capacity fall, sensibility to illness (Kelt et al., 1997). Ascorbic acid in apples: human daily vitamine rate covers 3-4 apples; content in Belgian cultivars range from 2 to 30 mg per 100 g ; content affect environmental, storage condition and fruit development stage.
- 5. Aim Old Belgian apple cultivars nutritional properties information was insufficient. T he main aim of the study was to compare ascorbic acid content of different Belgian grown old apple cultivars, which are disease resistant and have good cultivation features. Study results are useful for organic farming and for cultivars breeding.
- 6. Materials and methods (1) Carried out in Agricultural Research Centre of Gembloux, Department of Biological Control and Plant Genetic Resources in Belgium. Comprised 30 old and 5 commercial apple cultivars with good disease resistance, high productivity, long storing properties etc..
- 7. Materials and methods (2) Determinations: vitamin C content by high performance liquid chromatography (HPLC); maturity index after strach conversion chart, sugars by refractometre, acidity by a penetration pH-meter, dry matter by dehydration to constant weight.
- 8. Results Coloured fruit ascorbic acid content is related with fruit diameters. Ascorbic acid is positively related with maturity index, dry matter and negatively with acidity. The old apple cultivars content three to seven times more ascorbic acid than commercial cultivars.
- 9. Conclusions The ascorbic acid content is greatly variable . The most important factor to implement successful apple research is sampling heterogeneity. The present study importance lies in expanding the genetic resources for apple breeding.
- 10. References Kelt, K., Lamp, L., Piir, R., 1997. Puuviljad, marjad, tervis. Tallinn, 230 lk. (in Estonian) . Ponomarenko, V. 1978. History of Malus domestica Borkh. origin and evolution. Bot J USSR 176, 10-18 (in Russian). Picture: http://www.netstate.com/states/symb/fruit/vt_apple.htm http://www.sweetadditions.net/food-drinks/green-apple-fruit-benefits http://nutritionfor.us/2010/08/superfood-of-the-week-apples-a-recipe/ http://www.apsnet.org/publications/imageresources/Pages/Volume87-7-3.aspx http://legacy.lclark.edu/~seavey/Perspectives/Home.html http://www.flickr.com/photos/hnag150/627665159/
- 11. Thank you for your attention!