Determinación de algunos atributos de calidad de la variedad Fuji y sus mutantes al momento de cosecha Determination of some quality parameters of the Fuji cultivar and their mutants at harvest

摘要: Many studies have shown that fruits and vegetables are not only source of energy nutrients, but also important components as phytochemicals which help preventing cancer, cardiovascular neurodegenerative diseases. The increasing apple production has a direct effect on the processed products. Therefore, knowledge about healthy substances polyphenols anthocyanins is in order to determine potential use for processing industry. objective this work was physicochemically characterize three cultivars, Fuji, Fuji Kiku, Suprema. characterization based pulp firmness, titrable acidity (TA), total soluble solids (TSS), iodine index, skin color, polyphenols, anthocyanins, reduced sugars, vitamin C. According results, Kiku cultivar had higher values AT, TSS Suprema showed more intense red color levels anthocyanins. There were no differences sugars.