Influence of Polyphenols on the Resistance of Traditional and Conventional Apple Varieties to Infection by Penicillium expansum during Cold Storage

Ana-Marija Gotal Skoko, Martina Skendrović Babojelić, Bojan Šarkanj, Ivana Flanjak, Ivana Tomac, Antun Jozinović, Jurislav Babić, Drago Šubarić, Michael Sulyok, Rudolf Krska, Tihomir Kovač and Ante Lončarić ()
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Ana-Marija Gotal Skoko: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Martina Skendrović Babojelić: Department of Pomology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia
Bojan Šarkanj: Department of Food Technology, University Centre Koprivnica, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
Ivana Flanjak: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Ivana Tomac: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Antun Jozinović: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Jurislav Babić: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Drago Šubarić: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Michael Sulyok: Department of Agrobiotechnology (IFA-Tulln), Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences Vienna, Konrad Lorenzstr. 20, A-3430 Tulln, Austria
Rudolf Krska: Department of Agrobiotechnology (IFA-Tulln), Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences Vienna, Konrad Lorenzstr. 20, A-3430 Tulln, Austria
Tihomir Kovač: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Ante Lončarić: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia

Sustainability, 2024, vol. 16, issue 12, 1-16

Abstract: This study investigates the impact of polyphenols on the susceptibility of traditional and conventional apple varieties to Penicillium expansum infection and subsequent patulin biosynthesis during cold storage. Traditional varieties, notably ‘Bobovec’, exhibit significantly higher levels of total polyphenols (650.56 ± 9.85 mg/L) and flavonoids (184.11 ± 1.48 g/kg dw) compared to conventional ones after six months of storage, accompanied by the identification of key polyphenols such as chlorogenic acid, epicatechin, phloridzin, quercetin and procyanidins B1 and B2. These traditional varieties demonstrate enhanced resistance to P. expansum infection, as evidenced by prolonged periods for colony formation, particularly ‘Bobovec’ with an average of 384 h. Furthermore, the traditional variety ‘Winter Banane’ and conventional varieties ‘Idared’ and ‘Fuji’ showed increased patulin biosynthesis postinoculation, indicating higher susceptibility to fungal infection. The findings underscore the potential of polyphenols from traditional apple varieties as natural defences against fungal infections, suggesting the importance of selecting or breeding varieties with higher polyphenol content to improve resistance to postharvest pathogens, thereby enhancing the quality and safety of stored apples.

Keywords: polyphenols; Penicillium expansum; storage; flavonoids; apple (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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