Bhat, Zahoor AhBaba, Tawseef Rehman2023-12-182023-12-182023https://krishikosh.egranth.ac.in/handle/1/5810203729The present investigation entitled “Morpho biochemical characterization of apple (Malus x domestica)” was conducted to gain knowledge on variability pertaining to morphological and biochemical characters. The observations carried out at the premises of Ambri Apple Research Station and Division of Fruit Science, SKUAST-K. A comprehensive catalogue of descriptors drawn up by DUS and UPOV served as the basis for evaluation of 9 cultivars in a field trial. Each plot consisted of 10-year-old plants per genotype and plants were evaluated once with a range of descriptors; 13 of plant and leaf characteristics, 4 of the flowers and 18 of the fruit characteristics. Biochemical characterization was investigated to develop as well as to compare the nutritional composition data for 6 Ambri selections with commercials ones (Red Delicious, Golden Delicious and Maharaji) and compare the difference between. The ash, energy, fiber, water content varied between 1.705 % to 1.909 %, 57.907 to 63.54 (Kcal/100g), 0.751 to 0.806%, 78.52 to 86.01%. The TSS, total sugar, reducing sugar, non-reducing sugar, glucose, sucrose and fructose was found in range of 13.022- 16.589(0Brix), 10.351- 12.931 %, 8.066- 9.544 %, 1.672- 3.332 %, 1.201 to 2.980 %, 1.777 to 2.965% and 3.188 to 3.967% respectively. Titratable acidity and ascorbic acid were found significantly higher (0.419 %) and (27.32 mg/ 100gm) in Maharaji cultivar and lowest (0.210 %) and (19.46 mg/ 100gm) was observed in Ambri selection 4 and Ambri selection 2. Malic acid content was found highest 701.21mg/100g in Ambri Selection 4 compared to Golden Delicious and Maharaji. Total phenolics, total flavonoids were found significantly higher in Ambri selection 2 and Ambri 2.94 mg (GAE/g fw) and 4.55 (mg QE/g fw) and the lowest values were recorded in Golden Delicious 2.27 (GAE/g fw) and 3.42 (mg QE/g fw). The DPPH, ABTS and FRAP of peel and pulp extracts of different genotypes of apple was significantly higher in Ambri selections compared to Red Delicious, Golden Delicious and Maharaji. Similarly phenolic compounds Catechin 1,798.78 (µg/g FW), Rutin 405.273 (µg/g FW), Quercetin 1,223.77 (µg/g FW), and Chlorogenic acid 899.803 (µg/g FW), isolated through HPLC were found higher in Ambri Selections compared to Red delicious (868.407,325.807,674.6, 412.77 µg/g FW), Golden Delicious (380.413, 249.74, 552.767, 401.813 µg/g FW), and Maharaji (676.32, 294.22, 833.667, 132.74 µg/g FW),). The variation in enzyme activity SOD, Catalase and POD among different apple cultivars was found high in Ambri2, Ambri1and Ambri4 (58.1 units / g FW), (59.21 unit/g FW) and 55.210 unit/g FW) while as the lowest enzyme activity was found in Maharaji, Red Delicious and Maharaji (37.400 units / g FW), (51.210 unit/g FW) and (32.320 unit/g FW) respectively. The major minerals (N, P, K, Ca, Mg and P), micro elements (Magnesium, Boron, Sulphur, Zinc, Sodium, Iron, Manganese, Copper and Chromium and toxic trace elements (Pb, Ni, As and Cd) were comparatively quantified. The heavy metals (Pb, Ni, As and Cd) were found below the permissible limits. The amino acids viz, asparagine, aspartic acid and glutamic acid varied between 93.38 to 100.81 µg/g, 57. 94 to 70.61 µg/g and 33.50 to 44.34 µg/g.For the first time aroma compounds were identified in the selected genotypes of apple. The different aroma compounds were identified like Esters, Alcohols, Phenols, Ether, Aldehydes, Carboxylic acid, Benzene groups etc. among which ester group showed dominance in all the apple cultivars. In the experiment 2nd the DPPH, ABTS and FRAP assay were studied in which all the assays showed reducing ability of hexane, methanolic and aqueous peel and pulp extracts of different verities of apple viz., Red Delicious (A1), Ambri (A2), American Apriouge (A3), Golden Delicious (A4) and Maharaji (A5). For each sample five concentrations (50, 100, 150, 200 and 250 µg/ml) were tested. The inhibition of all the extracts was found in a concentration dependent manner. However, there was significant decrease in free radical scavenging activity with increase in temperature. All the scavenging activity was found significantly higher in Ambri cultivar followed by Golden Delicious, Maharaji, American Apriouge. It is also evident from data that radical scavenging activity was significantly higher in methanolic extract followed by aqueous and hexane extracts. Furthermore, peel extracts showed better antioxidant potential compared to pulp extracts.EnglishAppleMorphological characterizationBiochemical characterizationMineralsAroma CompoundsAntioxidantsFruit ScienceThesis