The Dynamics of Starch and Total Sugars during Fruit Development for Ionathan, Starkrimson and Golden Delicious Apple Varieties

Elena AndruÅ£a Mureșan, Sevastița Muste, Romina Alina Vlaic, Crina Carmen Mureșan, Constantin Gheorghe Cerbu, Vlad Mureșan


Apples represent one of the most important elements in the human diet. The research carried out involved three apple varieties (Starkimson, Ionathan and Golden Delicious) harvested during development, which were analyzed in terms of physico-chemical profile. During fruit development, diameter and mass increased continuously for all the three apple varieties studied, acidity decreased and total soluble solids content increased significantly. The pH values of the apple pulp also increased confirming the results obtained for the acidity. The starch concentration was reduced in the early stages of fruit development in all three varieties of apple studied. Starch concentration significantly increased (p <0.05) starting 35 days after full bloom, similar for all three varieties studied. The peak of starch concentration for all three varieties under study was reached at 65 days after full bloom. Starch concentration gradually decreased starting 107 days after full bloom until technological maturity. The results provide important information on how to make the best use of the apple cultivars investigated, and not only, for both technological research and processing practice. Also, they determine the best time to use the apples from physiological falls in different foods and pharmaceuticals.


starch, acidity, TSS, apples.

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