Biochemical study of the ripening of cider apple varieties

Abstract

Changes in the major sugars and organic acids in five Asturian apple varieties during the final stage of ripening were studied using HPLC. The changes in total nitrogen, polyphenols, sugars and starch in these varieties were also studied over the same period. Differences were noted among the major sugars (fructose, sucrose und glucose) and sorbitol for the five varieties studied. Fructose accumulated in a greater quantity in fruit during the final stage of ripening. The overall sugar content increased, while the malic acid and starch contents decreased in the final stage, which was preceded by a minimum in the nitrogen and polyphenol contents.