US EPA

4450686 

Journal Article 

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

Campeanu, G; Neata, G; Darjanschi, G 

2009 

1 

Notulae Botanicae Horti Agrobotanici Cluj-Napoca
ISSN: 0255-965X 

Notulae Botanicae Horti Agrobotanici Cluj-Napoca 

37 

2 

161-164 

WOS:000272606600027 

To obtain abetter 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 sod 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. 

fruit crops; nutritive value; risk of food contamination