Characterization of Some Fruit Quality Traits on Apple 'Kasel-41' x 'Williams Pride' F1 Population

Urek U., KAFKAS S., Zarifikhosroshahi M., Ozongun S., Atay A. N., ARAS S., ...More

ERWERBS-OBSTBAU, vol.63, no.3, pp.293-302, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 63 Issue: 3
  • Publication Date: 2021
  • Doi Number: 10.1007/s10341-021-00568-4
  • Journal Name: ERWERBS-OBSTBAU
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Environment Index, Food Science & Technology Abstracts
  • Page Numbers: pp.293-302
  • Keywords: Apple, Flavour, Fruit quality, HPLC, HS-GC/MS
  • Yozgat Bozok University Affiliated: Yes


Apple (Malus x domestica Borkh) is one of the most important fruit produced and consumed in all over the world. The large number of apple cultivars reflects also a broad range of variability in the quality traits. "Fruit quality" is a dynamic concept changing on the basis of the consumer needs and perceptions that reflect sociocultural evolution. Almost all the characteristics determining apple quality can be measured or classified. The modern apple cultivation is probably the result of interspecific hybridization and cross-breeding programmes were mostly applied to improve new varieties with desirable quality. For this purpose, in this study, it was aimed to detect some pomological and fruit characteristics such as aroma compounds, sugars, organic acids and vitamin C contents in 83 F1 individuals created by crossing 'Kasel-41' (female parent) and 'Williams Pride' (male parent) cultivars. Flavor components which have a high importance for fruit quality were detected by using HS-SPME/GC/MS (Headspace Solid Phase Micro Extraction Gas Chromatography/Mass Spectrometry) techniques. HPLC (High-Performance Liquid Chromatography) technique was applied for the sugars, organic acids, and vitamin C analyses. According to the obtained results a great differences were detected among apple individuals. Concerning their chemical composition, the main sugar constituent of fruits was fructose ranging from 1.89 to 6.67%. Malic acid was the major organic acid reaching the maximum value of 7.77% followed by succinic acid. Moreover, a total of 11 different aldehydes, 24 esters, 10 acids, 12 alcohols, 3 ketones, and 3 terpenes were identified and quantified in F1 individuals and their parents.