Fruit Characteristics and Quality of Red Fuji Apples Grown in Xinjiang and Yellow River Basin
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Abstract:
Sixteen cultivars of Red Fuji apples grown in Xinjiang and Yellow River basin were selected as the study objects, sensory evaluation and analyses of their fruit characters and nutritional components were carried out, and optimum quality was found in the Red Fuji apples grown in Aksu, Tekesi, and Luochuan. The individual fruit weights of the samples produced from Shandong, Xinjiang, Shanxi, and Gansu were in the descending order of Gansu > Shanxi > Xinjiang > Shandong, showing a significant variation (coefficient of variation (CV) > 15%) and a significant difference (p = 0 < 0.05). Significant variations were presented in the nutritional components among 16 cultivars of Red Fuji apples, especially for vitamin C, protein, and dietary fiber (CV > 25%). The samples from different production areas showed significant differences in reducing sugar content (p = 0 < 0.05), soluble solids (P = 0.05), and dietary fiber (p = 0.023 < 0.05). There was a significant positive correlation between flavor score and solid acid ratio (p = 0 < 0.05, r = 0.886). The Red Fuji apples grown in Xinjiang had a higher solid acid ratio, and showed a pronounced difference from other apple cultivars, so that Xinjiang Red Fuji apples can better meet a high flavor taste requirement compared with other apple cultivars (p = 0.003 < 0.05). In addition, positive correlations were found between reducing sugar and soluble solid contents (p = 0.001 < 0,05, r = 0.75), as well as between total acid and soluble solids (p = 0.014 < 0.05, r = 0.602).
