Chemical Composition of the Fruits of Several Apple Cultivars Growth as Biological Crop

  • Gheorghe CAMPEANU University of Agronomic Sciences and Veterinary Medicine, Blvd. Mărăşti 59, sect. 1, Bucharest, 011464
  • Gabriela NEATA University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, Department of Agrochemistry, 59 Marasti Street, Bucharest
  • Gina DARJANSCHI University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, Department of Agrochemistry, 59 Marasti St., Buchares

Abstract

To obtain a better quality of fruits and to adapt to the requirements of consumers needs, the researchers regard the content of fruits attentively, especially the content of sugar, vitamins and mineral substances. The aims of the research were to test ten apple cultivars from the point of view of sugars, water content, proteins, acidity, vitamin C and also mineral elements: N, P, K, Ca, Mg, Fe. Results obtain for sugars show a higher content of sugar between 9.53 and 12.34%. The higher sugar content was registered for H3/73 hybrid (12.34%). Total acidity (%) falls between 0.127 and 0.345%, a small content registered at all cultivars determining a good quality of fruits and a good taste. The highest value was obtained for Jonathan apple variety. Vitamin C varied between 25.75 and 77 mg/100g. Mutzu and Jonathan cultivars registered the highest value for vitamin C. Mineral elements, respectively macro elements N, P and K varied within the apple varieties. Total nitrogen form varied between 0.67 and 0.111 %, phosphorous between 0.15 and 0.235 % and potassium between 0.40 and 0.75 %. The values for Ca varied between 2.5 and 7.8 mg/100g and Fe between 0.2 and 0.28 mg/100g. The atmosphere and soil in the studied zone of apple culture were unpolluted, so there was no risk of food contamination. The chemical values of fruits showed a higher content of mineral elements and also a good quality for the products obtained from the apple industry, so the apple production could be used in obtaining juice and pulp without any risk of illness.

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Published
2009-11-02
How to Cite
CAMPEANU, G., NEATA, G., & DARJANSCHI, G. (2009). Chemical Composition of the Fruits of Several Apple Cultivars Growth as Biological Crop. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 37(2), 161-164. https://doi.org/10.15835/nbha3723465
Section
Research Articles

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