The present study investigated how different storage conditions affect antioxidant levels in three scab-resistant and powdery mildew-tolerant apple cultivars. The contents of carotenoids, along with free and glycosylated phenolic acids, were quantified in harvested apples and apples stored in boxes with controlled atmospheric conditions (1.2% O₂ and 2.2% CO₂) and temperature (1 °C), boxes with regulated temperature (1 °C) and storage rooms with a temperature between 1 and 4 °C. All three cultivars demonstrated a continuous decrease in total carotenoid content (sum of ß-carotene, lutein, neoxanthin, violaxanthin, zeaxanthin and antheraxanthin) during the storage period. However, apples stored under controlled atmospheric conditions showed significantly higher carotenoid levels than apples stored under other approaches over 3 and 5 months of storage. Although the storage approach clearly affected carotenoid levels across the three tested cultivars, the ratio between the levels of individual carotenoids was neither affected by storage approach nor cultivar. Free phenolic acid contents were found to be cultivar specific; whereas, all three cultivars demonstrated similar glycosylated phenolic acid contents. Chlorogenic acid was the most common free phenolic acid in all three cultivars, while protocatechuic and caffeic acid were the dominant glycosylated phenolic acids identified from the cultivars. Interestingly, stored apples showed higher free phenolic acid levels than harvested apples; while, both harvested and stored apples showed similar concentrations of glycosylated phenolic acids. As such, none of the three tested storage conditions had a pronounced effect on either group of phenolic acids (total content or concentrations of individual compounds).

中文翻译：

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贮藏条件对部分苹果品种类胡萝卜素和酚酸含量的影响

本研究调查了三种耐结sc和耐白粉病的苹果品种不同的贮藏条件如何影响其抗氧化剂水平。在收获的苹果中以及在受控大气条件下（1.2％O ₂和2.2％CO _2）的盒子中存储的苹果中，对类胡萝卜素的含量以及游离的和糖基化的酚酸进行定量。）和温度（1°C），温度可调（1°C）的盒子以及温度在1-4°C之间的储藏室。在贮藏期间，所有三个品种的总类胡萝卜素含量（β-胡萝卜素，叶黄素，新黄嘌呤，紫黄质，玉米黄质和花药黄质的总和）持续降低。然而，在受控的大气条件下储存的苹果在存放3到5个月后比在其他方法下储存的苹果显示出明显更高的类胡萝卜素水平。尽管贮藏方法明显影响了三个试验品种的类胡萝卜素水平，但单个类胡萝卜素水平之间的比率既不受贮藏方法的影响，也不受品种的影响。发现游离酚酸含量是特定品种的。而，这三个品种均表现出相似的糖基化酚酸含量。绿原酸是所有三个品种中最常见的游离酚酸，而原儿茶酸和咖啡酸是从这些品种中鉴定出的主要糖基化酚酸。有趣的是，储存的苹果显示出比收获的苹果更高的游离酚酸水平。而收获和储存的苹果都显示出相似浓度的糖基化酚酸。因此，三种测试的储存条件均未对两组酚酸（总含量或单个化合物的浓度）产生明显影响。储存的苹果显示的游离酚酸水平高于收获的苹果；而收获和储存的苹果都显示出相似浓度的糖基化酚酸。因此，三种测试的储存条件均未对两组酚酸（总含量或单个化合物的浓度）产生明显影响。储存的苹果显示的游离酚酸水平高于收获的苹果；而收获和储存的苹果都显示出相似浓度的糖基化酚酸。因此，三种测试的储存条件均未对两组酚酸（总含量或单个化合物的浓度）产生明显影响。