Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis
In this study, four representative varieties of watercored apples (‘Fuburuisi’, ‘Meima Fuji’, ‘Yanfu No.3’ and ‘Yanfu No.8’) from the Zhaotong production area of Yunnan were selected as research subjects. The differences in watercore and nutritional quality among the four apple varieties were explor...
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The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100165 |
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| author | Xinyi YIN Zhuyin LIU Guijing LI Maiqi ZHANG Yongli JIANG Zhijia LIU Linyan ZHOU Junjie YI |
| author_facet | Xinyi YIN Zhuyin LIU Guijing LI Maiqi ZHANG Yongli JIANG Zhijia LIU Linyan ZHOU Junjie YI |
| author_sort | Xinyi YIN |
| collection | DOAJ |
| description | In this study, four representative varieties of watercored apples (‘Fuburuisi’, ‘Meima Fuji’, ‘Yanfu No.3’ and ‘Yanfu No.8’) from the Zhaotong production area of Yunnan were selected as research subjects. The differences in watercore and nutritional quality among the four apple varieties were explored through measurements of watercore index, color, flavor, and nutritional components. The results indicated that the watercore degree was highest in ‘Fuburuisi’ and lowest in ‘Meima Fuji’. In terms of appearance, ‘Yanfu No.3’ was observed to have the darkest peel color, while ‘Fuburuisi’ exhibited the darkest flesh color. ‘Yanfu No.8’ was found to have the lightest peel color, while ‘Meima Fuji’ was found to have the lightest flesh color. Regarding taste, ‘Meima Fuji’ was characterized by the highest soluble solid-to-acid ratio. In terms of aroma, ‘Yanfu No.3’ and ‘Yanfu No.8’ were shown to have highly similar aromatic profiles, whereas ‘Fuburuisi’ contained the most diverse and abundant volatile compounds. Concerning nutritional components, higher phenolic and total flavonoid contents were detected in ‘Fuburuisi’ and ‘Yanfu No.3’ compared to ‘Meima Fuji’ and ‘Yanfu No.8’, and the highest vitamin C content was recorded in ‘Yanfu No.3’. Through correlation analysis, it was determined that watercore was highly correlated with flesh color, a higher degree of watercore was associated with darker and more reddish-yellow flesh, although no correlation was found with peel color. The watercore index was found to be strongly associated with apple flavor, exhibiting positive correlations with total soluble solids (TSS), titratable acidity (TA), malic acid, and sorbitol content, but negative correlations with pH, soluble solid-to-acid ratio, starch, and quinic acid content. In terms of volatile compounds, the watercore index was positively correlated with aldehydes and terpenes but negatively correlated with esters. Regarding nutritional components, watercore was positively correlated with flavonoid and phenolic content. Comprehensive analysis suggested that watercore not only contributes to darker flesh coloration but also influences taste and aroma. Moreover, apples with higher watercore exhibited greater nutritional value. |
| format | Article |
| id | doaj-art-0ecfbf4933cc40beace218532ba41115 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-07-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-0ecfbf4933cc40beace218532ba411152025-08-20T02:41:30ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-07-014614587010.13386/j.issn1002-0306.20241001652024100165-14Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation AnalysisXinyi YIN0Zhuyin LIU1Guijing LI2Maiqi ZHANG3Yongli JIANG4Zhijia LIU5Linyan ZHOU6Junjie YI7Faculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Key Laboratory for Food Advanced Manufacturing, International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Key Laboratory for Food Advanced Manufacturing, International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Key Laboratory for Food Advanced Manufacturing, International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Key Laboratory for Food Advanced Manufacturing, International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Key Laboratory for Food Advanced Manufacturing, International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Key Laboratory for Food Advanced Manufacturing, International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Key Laboratory for Food Advanced Manufacturing, International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Yunnan Key Laboratory for Food Advanced Manufacturing, International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, ChinaIn this study, four representative varieties of watercored apples (‘Fuburuisi’, ‘Meima Fuji’, ‘Yanfu No.3’ and ‘Yanfu No.8’) from the Zhaotong production area of Yunnan were selected as research subjects. The differences in watercore and nutritional quality among the four apple varieties were explored through measurements of watercore index, color, flavor, and nutritional components. The results indicated that the watercore degree was highest in ‘Fuburuisi’ and lowest in ‘Meima Fuji’. In terms of appearance, ‘Yanfu No.3’ was observed to have the darkest peel color, while ‘Fuburuisi’ exhibited the darkest flesh color. ‘Yanfu No.8’ was found to have the lightest peel color, while ‘Meima Fuji’ was found to have the lightest flesh color. Regarding taste, ‘Meima Fuji’ was characterized by the highest soluble solid-to-acid ratio. In terms of aroma, ‘Yanfu No.3’ and ‘Yanfu No.8’ were shown to have highly similar aromatic profiles, whereas ‘Fuburuisi’ contained the most diverse and abundant volatile compounds. Concerning nutritional components, higher phenolic and total flavonoid contents were detected in ‘Fuburuisi’ and ‘Yanfu No.3’ compared to ‘Meima Fuji’ and ‘Yanfu No.8’, and the highest vitamin C content was recorded in ‘Yanfu No.3’. Through correlation analysis, it was determined that watercore was highly correlated with flesh color, a higher degree of watercore was associated with darker and more reddish-yellow flesh, although no correlation was found with peel color. The watercore index was found to be strongly associated with apple flavor, exhibiting positive correlations with total soluble solids (TSS), titratable acidity (TA), malic acid, and sorbitol content, but negative correlations with pH, soluble solid-to-acid ratio, starch, and quinic acid content. In terms of volatile compounds, the watercore index was positively correlated with aldehydes and terpenes but negatively correlated with esters. Regarding nutritional components, watercore was positively correlated with flavonoid and phenolic content. Comprehensive analysis suggested that watercore not only contributes to darker flesh coloration but also influences taste and aroma. Moreover, apples with higher watercore exhibited greater nutritional value.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100165watercored applevarietiesflavornutritional valuecorrelation analysis |
| spellingShingle | Xinyi YIN Zhuyin LIU Guijing LI Maiqi ZHANG Yongli JIANG Zhijia LIU Linyan ZHOU Junjie YI Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis Shipin gongye ke-ji watercored apple varieties flavor nutritional value correlation analysis |
| title | Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis |
| title_full | Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis |
| title_fullStr | Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis |
| title_full_unstemmed | Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis |
| title_short | Effects of Different Varieties on the Degree of Watercore and Quality of Apples: A Correlation Analysis |
| title_sort | effects of different varieties on the degree of watercore and quality of apples a correlation analysis |
| topic | watercored apple varieties flavor nutritional value correlation analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100165 |
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