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Analysis of Hungarian resistant apple candidates for pulp processing

Author:
Notin, B., Wittner, A., Stéger-Máté, M., Toth, M., Juhasz, R., Barta, J.
Source:
Acta horticulturae 2014 no.1040 pp. 207-212
ISSN:
0567-7572
Subject:
Erwinia amylovora, Venturia inaequalis, apples, color, cultivars, fruit diseases, industry, pectins, powdery mildew, processing technology, pulp, raw materials, selection methods, sensory properties, texture, viscosity, Hungary
Abstract:
Several countries deal with selective breeding against different fruit diseases. In Hungary, in the 1990s an apple breeding program was started at the Corvinus University of Budapest. The aim is to widen the Hungarian apple cultivars for table, industrial processing, or dual-purpose. These new candidates are of good quality and excellent productivity. They are resistant against all the most important apple diseases (apple scab, powdery mildew, fire blight), so they affect environmentally sound cultivation technologies. Evaluation of the cultivation technologies and the analysis of the inner content composition is continuous, however, knowledge of the processing technology is incomplete. The main target of this study was to examine the candidates' suitability for pulp processing by the cultivation aspects and quality parameters. In the current study, three Hungarian multiresistant candidates ('MR-03', 'MR-12', 'MR-13') and two control cultivars ('Idared', 'Florina') were investigated. Analyses of raw materials measured the water soluble dry matter-, total acid and pectin content, total polyphenol content by Folin-Ciocalteau method, the colour by Conica Minolta (L*, a*, b*) and texture by Brookfield Texture Analyser. polyphenol content was followed during processing and after 3 months storage too. The quality of the complete apple pulps was determined by viscosity (Anton-Paar rotation rheometer), colour, and texture, together with the sensory properties. The results showed all resistant candidates were suitable for pulp processing. The intense red peel caused a grapefruit-pink colour to some products, because of this colour the Hungarian fruit-processing industry is interested in these products for product developing. Highest level of browning was observed in case of 'MR-12' and the lowest in case of 'MR-03' and 'MR-13'. However, correlation between the colour and the polyphenol contents of the products could not be indicated. Further analysis of the polyphenol components is necessary.
Agid:
807006