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Selecting the most suitable apple cultivar for high latitude regions of Korea

한국 고위도 지역에 최적화된 사과 품종의 선정을 위한 연구

초록/요약 도움말

In the first experiment, we investigated the effect of genotype × environment interactions on apple fruit quality characteristics in a high-latitude region of South Korea. The fruit quality characteristics of eight apple genotypes cultivated in two locations of a high latitude region over two consecutive years (hereafter referred as four environments) were analyzed using additive main effects and multiplicative interaction (AMMI), genotype plus genotype environment (GGE) biplot, and multi-trait stability index (MTSI). The results of the combined AMMI analyses indicated significant differences between genotypes, environments, and their interactions for all fruit quality characteristics. Genotypes had the greatest contribution to the total variance for fruit weight (60.63%), total phenolic content (49.22%), soluble solid content (48.73%), DPPH radical free scavenging activity (41.03%), and titratable acidity (38.89%), whereas the environment had the highest source of variation for fruit firmness (33.79%), total flavonoid content (30.79%), and vitamin C (29.51%). GEI was found to be significant for all traits with medium to high contributions, divided into interaction principal component analysis IPCA 1 and IPCA 2, which were also significant for all traits and had high variance. The AMMI and GGE biplots showed that the performance and stability of the genotypes varied across the environments. Based on the MTSI results, 'Shinano Gold' 'Fuji,' 'Picnic,' and 'Hongro' were selected as stable genotypes, while 'Gamhong' and 'Honggeum' were unstable but still had a high mean average fruit quality. No single environment was found to be optimal for all traits, but the high latitude of Korea was found to be favorable for apple fruit quality using the environments coordinated to the circle. These results offer opportunities to encourage apple industry and sustainable apple production in Korea, especially in light of climate change. In second experiment, we evaluated ten unripe apple cultivars removed during fruit thinning for their antioxidant activity and mineral content, with aim of selecting high nutrient contents apple cultivar. The unripe fruits were collected from Chuncheon and Jeongseon locations in Gangwon-Do. The antioxidant activity such as total phenolic content (TPC), total flavonoid content (TFC), DPPH (2,2-diphenyl-1-picrylhydrazyl) activity, FRAP (Ferric reducing antioxidant power), Vitamin C and mineral content were measured. In the unripe apples from Chuncheon and Jeongseon, the TPC ranged from 8.97 - 81.4 and 7.11 - 42.15 mg GAE/g, the TFC ranged from 9.38 - 33.81 and 6.83 - 19.24 mg QE/g, and the DPPH free radical scavenging activity ranged from 27.17 - 82.58 and 29.73 - 73.24%, respectively. Among the cultivars tested, 'Hongro' and 'Honggeum' apples had the highest antioxidant activity, while 'Summer King,' 'Tsugaru,' and 'Arisoo' had the lowest. Picnic apples had the highest mineral content, while 'Summer King' and 'Tsugaru' had the lowest in both locations. These differences could be due to the genetic characteristics of the fruits and their growth environments. It could be used for different purposes. From the first and second experiments, we investigated the performance and quality of apple cultivar in high-latitude region of Korea; however, the potential capacity of these cultivars for cider production was not evaluated. To address this gap, analysis the influence apple cultivars on cider quality attributes. Six apple cultivars were collected from Chuncheon in Gangwon-Do. The selected apple cultivars were processed into juice, and fermented with the Lalvin EC1118 yeast strain, and incubated at 22oC for 10-14 days depend on the cultivar. Prior to fermentation of the apple juice and after inoculation yeast, basic physicochemical parameters, such as soluble solid content, titratable acidity, pH, and phytochemical contents and fatty acid composition were measured. The results revealed that there are differences in the basic physiochemical, phytochemical properties, and fatty acid composition of both apple juice and cider among the cultivars. The physiochemical properties of apple juice varied among cultivars, with the soluble solid content ranged between 11.7 to 15.8 °Brix, whereas the titratable acidity from 0.13 to 0.36. The pH falls from 3.73 to 5.03. Similarly, the phytochemical content and fatty acid compositions were exhibiting great variation among the cultivars. After fermentation, the physiochemical, phytochemical content and fatty acid composition varied greatly among the cultivars. Apple cider produced from Fuji and Picnic cultivars showed highest titratable acidity, phytochemical properties and certain fatty acid composition, all which contribute to taste and sensory qualities, making these cultivars suitable for cider production. These findings provide valuable information for the apple cider industry in selecting suitable cultivar to produce high-quality ciders with the desired characteristics.

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목차 도움말

Abstract IV
Acknowledgments VII
Table of contents IX
List of tables XIV
List of figures XV
Chapter I. General introduction 1
1.1.Background of the study 1
1.2. Objective 4
1.2.1. General objective 4
1.2.2. Specific objective 4
1.3. Significancy of the study 5
Chapter II. General literature review 6
2.1. Origin, taxonomy and distribution apple fruit 6
2.2. Nutritional value of apple and its economic health benefit 7
2.2.1. Polyphenol compounds 8
2.3. Fruit thinning and utilization of unripe apple fruit 10
2.4. Genetic variation on important fruit quality traits in apple 11
2.4.1. Fruit size 11
2.4.2. Color 12
2.4.3. Organic acid and soluble sugar 12
2.4.4. Fruit firmness 13
2.5. Impact of climate change on apple fruit quality 14
2.5.1. Temperature 14
2.5.2. Solar radiation 15
2.6. Genotypic by environmental interaction and fruit quality stability 16
2.6.1. Additive main effects and multiplicative interaction (AMMI) model 16
2.6.2. Genotype main effect plus genotype by environment interaction effect (GGE) biplot 17
2.6.3. Multi-trait stability index 18
2.7. Potential commercial value of apple 18
2.8. Apple cider production 19
Chapter III. Effect of genotype × environment interactions on apple fruit quality characteristics at high latitude region of Korea 21
3.1. Introduction 21
3.2. Materials and Methods 23
3.2.1. Plant materials 23
3.2.2. Meteorological data of the apple grown site 25
3.2.3. Evaluation of fruit quality attributes 26
3.2.4. Evaluation of antioxidant properties of apple peel 26
3.2.4.1. Total phenolic content 26
3.2.4.2. Total flavonoid content 27
3.2.4.3. DPPH radical scavenging activity 27
3.2.4.4. Ferric reducing antioxidant power 27
3.2.4.5. Vitamin C 28
3.3. Statistical analysis 28
3.4. Results 29
3.4.1. Combined analysis of variance for fruit quality characteristics 29
3.4.2. AMMI ANOVA analysis 31
3.4.3. AMMI1 33
3.4.4. AMMI2 35
3.4.5. AMMI Stability Value 38
3.4.6.GGE biplot analysis 40
3.4.7. Mean vs Stability 40
3.4.8. Ranking genotypes 42
3.4.9. Multitraits stability index 44
3.5. Discussion 47
3.5.1. Fruit weight, fruit firmness, soluble solid content and titratable acidity affected by genotype and environmental interaction. 47
3.5.2. Antioxidant properties trends 50
3.6. Conclusion 51
Chapter IV: Antioxidant activity and mineral contents of unripe apple cultivars in the northern part of Korea 53
4.1. Introduction 53
4.2. Materials and Methods 55
4.2.1. Plant material 55
4.2.2. Sample preparation and extraction 55
4.2.3. Assay for antioxidant activity 55
4.2.3.1. Total phenolic content 55
4.2.3.2. Total flavonoid content 55
4.2.3.3. DPPH free radical scavenging activity 56
4.2.3.4. Ferric reducing antioxidant power 56
4.2.3.5. Estimation of Vitamin C levels 56
4.2.3.6. Mineral composition 57
4.3. Statistical analysis 57
4.4. Results 58
4.4.1. Total phenolic and flavonoid contents 58
4.4.2. Antioxidant Activity 59
4.4.3. Correlation between Phytochemical, Antioxidant Activity and Mineral Contents 61
4.4.4. Mineral Composition 61
4.5. Discussion 64
4.6. Conclusions 65
Chapter V: Influence of Apple Cultivar on the Quality Attributes of Cider 78
5.1. Introduction 78
5.2. Materials and Methods 80
5.3. Cider preparation 80
5.4. Physicochemical characteristics of apple juice and cider 81
5.5. Determination of antioxidant properties 81
5.5.1. Total phenolic content 81
5.5.2. Total flavonoid content 82
5.5.3. DPPH Radical scavenging activity 82
5.5.4. Ferric reducing antioxidant power 82
5.6. Lipid extraction 82
5.7. Statistical analysis 83
5.8. Results and Discussion 84
5.8.1. Basic physiochemical properties of apple juice 84
5.8.2. Phytochemical properties of apple juice 85
5.8.3. Fatty acid composition of apple juice 86
5.8.4. Physiochemical properties of apple cider 88
5.8.5. Phytochemical properties of apple cider 89
5.8.6. Fatty acid composition of apple cider from different cultivars 90
5.8.7. Correlation between physiochemical, phytochemical content and fatty acid compositions 93
5.8.8. Principal component analysis and heat map analysis of apple juice and cider 95
5.9. Conclusion 79
6.Summary 80
7. Recommendation 81
References 82
초록 102

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