Antioxidant content in fruit peel, flesh and seeds of selected
apple cultivars during cold storage
Barabara Łata*, Aleksandra Tr±mpczyńska*, **, Marta Ole¶*
**Department of Pomology and Basic Natural Sciences in Horticulture
**Warsaw Agricultural University
**Nowoursynowska 159, 02-787 Warszawa, Poland
**Department of Stress and Developmental Biology
**Leibniz Intitute of Plant Biochemistry
**Weinberg 3 D-06120 Halle (Saale), Germany
Four apple cultivars: ‘©ampion’, ‘Jonagold’, ‘Gloster’ and
‘Elise’ kept in common cold storage (1°C, 95-97% RH) were tested. The content of glutathione
in the apple peel remained nearly at the same level during storage, while its precursors (particularly
γ-glutamylcysteine) as well as glutathione reductase activity successively
increased. The decrease of ascorbate content and ascorbate peroxidase activity
was observed after 60 days of storage and then their levels significantly
increased. Apple flesh and seeds exhibited nearly the same tendencies related
to compounds mentioned above. The reduction level of both hydrophilic
antioxidant in the peel was increasing with the longer time of storage.
Activity of catalase significantly decreased during storage, but only in the
apple peel. Out of all cultivars the highest antioxidant potential related to
tested compounds and enzyme activity was noted for ‘©ampion’. The great differences
between apple peel, flesh and seed in antioxidant content were measured. On
average, the content of ascorbate in the peel was from approximately 3
(‘Gloster’) to above 7-times higher (‘©ampion’) in comparison with the flesh.
Seeds contained very small amounts of ascorbate, on average 49 μg g-1 f.m.
As opposed to ascorbate, content of low molecular weight thiols and GR
activity in the seeds were considerably higher in comparison with apple flesh
and peel. The content of cysteine, ү-glutamylcysteine, total glutathione and
glutathione reductase activity was higher respectively by 125.7%, 80.0%, 158.8%
and 28.3% in comparison with the peel, and by 198.0%, 80.0%, 466.1% and 377.8%
in comparison with the flesh. Apple peel, then flesh and seeds exhibited the
highest ascorbate peroxidase and catalase activity.
Łata B., Tr±mpczyńska A., Ole¶ M., 2005. Antioxidant content in fruit peel, flesh and seeds of selected
apple cultivars during cold storage. Folia Horticulturae 17/1: 47-60.