Abstract:

The paper aims to adjust the planting structure of apple varieties, enrich the medium mature apple varieties in Shandong Province, and promote the healthy development of regional fruit industry. The contents of general quality, volatile aroma compounds, hydrolyzed amino acids, total flavonoids, tannin, vitamin and six phenolic acids were determined by using ‘Liangxiang’, ‘Hongjiangjun’ and ‘Ganhong’ as test materials. The results showed that the average single fruit weight, fruit shape index, fruit hardness and soluble solid content of ‘Ganhong’ were the highest among the three varieties; the three varieties were all ester flavor apples, with little difference in aroma components, but significant difference in relative percentage content. Esters, alkenes and alcohols accounted for 29.67%, 22.39% and 25.77% respectively in ‘Ganhong’. ‘Ganhong’ had the most kinds of hydrolytic amino acids and with the highest content which was up to 9256.37 mg/kg. The content of total flavonoids and vitamin C in ‘Liangxiang’ were the highest, 0.044 g/100 g and 37.99 mg/kg, respectively, and the content of total flavonoids and vitamin C in ‘Ganhong’ were the lowest, 0.010 g/100 g and 10.81 mg/kg, respectively, but the content of tannin and vitamin E in ‘Ganhong’ were the highest, 840.8 mg/kg and 2.59 mg/kg, respectively, and the tannin content of ‘Hongjiangjun’ was the lowest. The vitamin E content of ‘Liangxiang’ was the lowest, and there was great content difference among the varieties, but with no obvious regularity. The content of vitamin A, vitamin D2 and D3, vitamin B1, B2, B3 and B6 and 6 phenolic acids (gallic acid, coumaric acid, catechol, catechin, ferulic acid, caffeic acid) in the fruits of the three varieties were too low to be detected.

Key words: Apple, ‘Liangxiang’, ‘Hongjiangjun’, ‘Ganhong’, Fruit Quality, Amino Acid, Aroma