scholarly journals Metabolic Changes in Phenolic Compounds in Buds during and after Dormancy Releasing in early and late (Malus sylvestris, Mill) Apple Varieties as Effected by Chilling Requirements

2021 ◽  
Vol 81 ◽  
pp. 13-22
Author(s):  
Mohamed A. Seif El-Yazal
Keyword(s):  
Phenolic Compounds ◽  
Seasonal Changes ◽  
Inhibitory Effect ◽  
Bud Burst ◽  
Total Phenols ◽  
Apple Trees ◽  
Bud Development ◽  
Apple Varieties ◽  
Malus Sylvestris ◽  
Chilling Requirements

In order to study the relation between seasonal changes in phenolic compounds and flower opining date according to chilling requirements. The early and late-opining apple varieties, Barkhar, Local and Strakhan (Malussylvestris) were used. This study investigated variations in chilling requirements, bud burst and development in early and late varieties of apple trees. Results showed less bud burst in late varieties than in early ones. In the former, there were increased in phenolic compounds (conjugated and total phenols) at budburst in all varieties. As dormancy begins, free phenols are increased, coinciding with a reduction in the levels of conjugated phenols. Consequently, as dormancy breaks, these free phenols are conjugate with organic constituents, and a decrease in the concentrations of free phenols occurs, in order to reduce inhibitory effect on growth. We conclude that late varieties (Strakhan) are less economical in manufacturing new growth, as indicated by less bud vigor at budburst than early varieties (Barkhar and local) and show a marked differential phenols compound pattern throughout bud development compared to early varieties.

scholarly journals Seasonal Changes in Soluble and Non-Soluble Carbohydrates during and After Dormancy Release in Early and Late Varieties of Apple (Malus Sylvestris, Mill) Trees

2019 ◽  
pp. 1-18
Author(s):  
Mohamed A. Seif El-Yazal
Keyword(s):  
Seasonal Changes ◽  
Dry Weight ◽  
Soluble Carbohydrates ◽  
Bud Burst ◽  
Flower Bud ◽  
Apple Variety ◽  
Bud Development ◽  
Apple Varieties ◽  
Winter Temperatures ◽  
Main Factor

The flower bud abortion is one of the main problems that limit apple varieties production in the Egypt. Insufficient chilling during the dormancy period is known as the main factor of this problem. One of the hypotheses to explain this problem is that the starch mobilization and carbohydrate fluxes to the buds are impeded when mild temperatures occurred during winter. In order to produce the physiological bases for choosing early- opining apple varieties that may avoid the depleted low winter temperatures, the terribly early and late- opining apple variety Barkhar, Local and Strakhan (Malus domestica) were used to study the relation between the seasonal changes and balance of water, dry weight and carbohydrates metabolism and opining time. This study investigated potential variations in chilling requirements, bud burst and development in early and late varieties of apple trees. The budburst and carbohydrates metabolism of flower and vegetative buds of early and late varieties were additionally investigated. Results showed less bud burst in late varieties than in early ones. In the former, there were increased in water, dry weight and soluble carbohydrates (sugars) at budburst. Although non-soluble carbohydrates levels was considerably reduced by bud development in all varieties. We conclude that late varieties (Strakhan) are less economical in manufacturing new growth, as indicated by less bud vigor at budburst than early varieties (Barkhar and local) and show a marked differential in water content and carbohydrates metabolism throughout bud development compared to early varieties.

Seasonal changes in phenolic compounds in the leaves of scab-resistant and susceptible apple cultivars

2009 ◽  
Vol 89 (4) ◽  
pp. 745-753 ◽  
Author(s):  
M Mikulic Petkovsek ◽  
F Stampar ◽  
R Veberic
Keyword(s):  
Phenolic Compounds ◽  
Seasonal Changes ◽  
High Performance ◽  
Venturia Inaequalis ◽  
Apple Scab ◽  
Growing Season ◽  
Total Phenols ◽  
Apple Varieties ◽  
Apple Leaves ◽  
Apple Cultivars

Leaf samples were collected from apple varieties susceptible and resistant to apple scab [Venturia inaequalis (Cke.) Wint.] from June to September for 2 yr between 2005 and 2006. These were analyzed for phenolic compounds, using high-performance liquid chromatography (HPLC). In the apple leaves, the following hydroxycinnamic acids were detected: chlorogenic, caffeic and p-coumaric acids; the following dihydrochalcone: phloridzin, and the following flavonoids: epicatechin, catechin, rutin and quercitrin. The total of phenolic compounds in apple leaves was determined spectrophotometrically, using the Folin-Ciocalteu method. During the growing season, the content of phenolic compounds changed and was related to the physiological stage of the tissue and cultivar used. Each phenolic compound had its own curve of seasonal changes in concentration. In 2005 there was no significant change in total phenols during the growing season. In 2006, their content changed significantly during the growing season; statistically the highest content of total phenols was found in the leaves in August. Total phenols as well as single phenolics were statistically higher in resistant than in susceptible apple varieties for both years.Key words: Malus × domestica Borkh., leaves, phenolic compounds, seasonal changes, Venturia inaequalis (Cke.) Wint., resistance

scholarly journals Composition and Concentration of Phenolic Compounds of ‘Auksis’ Apple Grown on Various Rootstocks

2017 ◽  
Vol 71 (3) ◽  
pp. 144-149 ◽  
Author(s):  
Darius Kviklys ◽  
Mindaugas Liaudanskas ◽  
Jonas Viškelis ◽  
Loreta Buskienė ◽  
Juozas Lanauskas ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Total Concentration ◽  
Fruit Weight ◽  
Fruit Yield ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Research Centre ◽  
Total Phenols ◽  
Apple Trees

AbstractThe trial was carried out at the Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry in 2013-2015. Cv. ‘Auksis’ was tested on 12 rootstocks: B.396, B.9, M.9, M.26, P 22, P 59, P 61, P 62, P 66, P 67, PB.4, and Pure 1. Accumulation of phenolic compounds depended on fruit yield and average fruit weight. On average, significantly lower concentration among rootstocks occurred when apple trees had abundant yield and fruits were smaller. On average chlorogenic acid constituted 50% and total procyanidins 28% of total phenols in ‘Auksis’ fruits. Flavonoid concentration most depended on rootstock and the highest variation was recorded. More than 50% difference occurred between the highest total flavonoid concentration in apples on PB.4 and the lowest on M.9 rootstocks. Low variability of total procyanidin concentration among rootstocks was observed. Differences between the highest and lowest concentration was 15%. Total concentration of phenolic compounds differed among rootstocks by 29-35% depending on the year. Differences in accumulation of phenolic compounds depended on rootstock genotype but not on yield or fruit weight. PB.4 and P 67 rootstocks had the highest, and M.9, P 62 and M.26 had the lowest concentration of total phenol in ‘Auksis’ fruits

scholarly journals Hybridisation of Malus sylvestris (L.) Mill. with Malus × domestica Borkh. and Implications for the Production of Forest Reproductive Material

Forests ◽  
2021 ◽  
Vol 12 (3) ◽  
pp. 367
Author(s):  
Mateja Kišek ◽  
Kristjan Jarni ◽  
Robert Brus
Keyword(s):  
Malus Domestica ◽  
Natural Populations ◽  
Morphological Characteristics ◽  
Apple Trees ◽  
Genetic Characteristics ◽  
Malus Domestica Borkh ◽  
Malus Sylvestris ◽  
Forest Reproductive Material ◽  
Reproductive Material ◽  
Crab Apple

This study focuses on the morphological and genetic characteristics of European crab apple (Malus sylvestris (L.) Mill.) and the occurrence of hybrids in its populations. We analyzed a total of 107 putative European crab apple trees in Slovenia: 92 from nine natural populations, five from a seed stand and 10 from a stand of unnatural origin. We also included 18 domesticated apple trees (Malus × domestica Borkh.) and two Japanese flowering crab apple trees (Malusfloribunda van Houtte) as outliers. The trees were classified into groups of European crab apples, hybrids and domesticated apples according to their morphological and genetic characteristics. Classification based on morphological traits produced different results (58.75% European crab apple, 37.11% hybrids and 4.14% domesticated apple) compared to those based on genetic analysis (70.10% European crab apple, 21.64% hybrids and 8.26% domesticated apple). When genetic and morphological characteristics were combined, only 40.20% of the trees were classified as European crab apple, and an additional group of feral cultivars of domesticated apples (6.18%) was identified. The analysis revealed that hybridization with domesticated apple is taking place in all studied natural European crab apple populations; however, hybrids and feral cultivars only occur to a limited extent. When introducing European crab apple into forests in the future, only genetically verified forest reproductive material obtained exclusively from suitable seed stands should be used.

scholarly journals Impact of Foliar Application of Amino Acids on Total Phenols, Phenolic Acids Content of Different Mints Varieties under the Field Condition

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 599
Author(s):  
Živilė Tarasevičienė ◽  
Aloyzas Velička ◽  
Aurelija Paulauskienė
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Foliar Application ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Individual Response ◽  
Total Phenols ◽  
Wide Range

Phenolic compounds have a number of benefits to human health and can be used as preventive compounds for the development of some chronic diseases. Mentha plants are not only a good source of essential oils, but also contain significant levels of wide range of phenolic compounds. The aim of this research was to investigate the possibility to increase phenols content in Mentha plants under the foliar application with L-phenylalanine, L-tryptophan, L-tyrosine at two concentrations (100 mg L−1 and 200 mg L−1) and to create preconditions for using this plant for even more diverse purposes. Quantitative and qualitative analyses of phenols in mints were performed by HPLC method. Foliar application of amino acids increased the total phenol content from 1.22 to 3.51 times depending on the treatment and mint variety. The most pronounced foliar application to total phenols content was tryptophane especially in Mentha piperita “Swiss”. Mentha piperita “Swiss” was affected most by foliar application and the amount of total phenolic acids depending on the treatment ranged from 159.25 to 664.03 mg 100 g−1 (DW), respectively, non-sprayed and sprayed with tryptophane 100 mg L−1. Our results suggest that the biophenol content varies according to such factors as foliar application and variety, and every single mint variety has individual response to different applications of amino acids.

scholarly journals Less grown apple varietes in juice production, and the influence of polyphenols and added ascorbic acid on the juice quality

1971 ◽  
Vol 43 (1) ◽  
pp. 20-26
Author(s):  
Taina Kuusi ◽  
Esko Pajunen
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Apple Juice ◽  
Raw Material ◽  
Juice Quality ◽  
Apple Varieties

Three apple varieties, Atlas, Erstaa, and Dolgo, were studied for their suitability for juice production and for the effect of polyphenols and added ascorbic acid on the juice quality. The Atlas and Erstaa varieties were found to be very suitable as raw material for apple juice production. The juices of Atlas were best in quality but they were sensitive to browning while Erstaa juices were not. The juices of Dolgo were considered too tart, but with an exceptionally interesting flavour. Dolgo juices could probably be used in mixtures together with sweeter apple varieties. Ascorbic acid could be used to prevent browning or to stop it to the desired degree and to stabilize the colour of the juice. The second alternative was found to be better because light brownish apple juices are generally preferred. The browning of apple juice was influenced not only by the polyphenolase activity and the polyphenol concentration but also by the type of phenolic compounds. In this respect proanthocyanidins and flavanols were most significant.

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