| 词条 | Draft:Red-fleshed apples | |||||||||||||||||||||||
| 释义 |
DescriptionRed fleshed apples (family Rosaceae, species Malus sp.) occur naturally in some regions of Central Asia, where they are known as crabapples. Since, they are bitter tasting, breeders have decided to cross them with sweet white-fleshed apples to produce tasty, salable red flesh apples. Breeding efforts began 20 years ago and today red fleshed apples can be found all over Europe, the United States, and elsewhere.[1]. In Germany three commercial varieties have been introduced to the market: Baya® Franconia, Baya® Marisa and Weirouge. Weirouge is the most intensely colored German red fleshed apple cultivar. It was selected at the Associate Professorship of Fruit Science at TU München – Weihenstephan by Hermann Schimmelpfeng in 1997[2][3][4]. Baya® Franconia and Baya® Marisa were bred at Bayerisches Obstzentrum by Dr. Neumüller. Baya® Franconia is a modern and aromatic red fleshed apple cultivar. It is a cross between the red fleshed apple cultivar Weirouge and the white-fleshed apple cultivar ‘Pomona’ and is the world's first high-quality apple variety with bicolor fruit flesh. The fruit of the apple is characterized by an exceptional play of color, since below the skin there is a broad colored strip that turns into a cream-white pattern at the core of the fruit. Hypodermal cell layers exhibit red coloration. This color scheme between red and white is reminiscent of the flag of Franconia (a region in Bavaria), where the name of this apple comes from. Whereas most apple varieties with red flesh have a relatively short shelf life, as their flesh is quickly browned, Baya® Franconia is different in this way because it is one of the longest lasting and the best tasting among red fleshed varieties[5]. Baya® Marisa, also known as ‘Tickled Pink’, is a modern red fleshed apple variety with a relatively complex flavor. The attractive fruit pulp color, and the blend of both tart and sweet notes, invites you to eat the apple fresh. It is a crossing between the red fleshed apple cultivar ‘Weirouge’ and ‘Zuchtklon 166’[6]. In the United States, the work of Niels Hansen, Albert Etter and Ram Fishman was of great importance for introducing red fleshed apples to the market. In 1897 Hansen made breeding attempts by crossing the apple cultivar Malus Niedzwetzkyana with established apple varieties. His best-known red fleshed apple cultivar is ‘Almata’. Some years later, in 1900, Etter bred a wide range of red fleshed apples by crossing the apple cultivar ‘Surprise’ with an immense range of apple varieties[7][8][9]. In 1973, Fishman introduced to the market a series of red fleshed apples, known as the ‘Rosetta’ apples. These include: Pink Permain (also known as Pink Sparkle), Blush Rosette, Thornberry, Rubaiyat, Christmas Pink, Grenadine and Pink Parfait[9]. Breeding effortsIn recent years a lot of breeding attempts have been made at improving the red fleshed apples. Scientists at Plant & Food Research (PFR) in New Zealand are developing a new red fleshed apple variety with improved health benefits[10]. Other breeding trials are also being carried out in South Africa, France and Japan[8]. Health benefitsOne of the most notable dietary sources of phenolic compounds are apples (Malus x domestica). Phenolic compounds in general contribute to the apples sensorial criteria such as browning susceptibility, bitterness, and astringency[11][12]. Recent studies have shown that consumption of apples has been associated with many health benefits including prevention of chronic diseases, slow aging, lowered risk of cancers, particularly prostate, liver, colon, and lung cancers, and cardiovascular diseases[11][13]. Nowadays, consumers expect new, attractive foods and beverages, with a preference for natural and healthier products, with low content of artificial additives[11]. However, color is one of the most important factors that influence consumers’ attitudes[11]. Therefore, in this context, red fleshed apples have great potential as functional fruit[11][14] In apple fruits there are five major groups of phenolic compounds, namely, hydroxycinnamic acids, dihydrochalcones, flavanols, flavonols, and anthocyanins. The quantities of these compounds vary among varieties and tissue types. Anthocyanins demonstrate strong antioxidant capacity and are major determinants of apple fruit skin and flesh reddening in red flesh apples.[12] UsesRed fleshed apples can be consumed as fresh fruit, cooked or baked, but also as juices, apple chips, and apple sauce. A list of red fleshed apple cultivars
References1. ^Kolarek, M., Hadersdorfer, J., Neumüller, M., 2017 “Phenolic Profiling of Baya Franconia, an Acyanic and Red-Fleshed Variety” (poster) 2. ^{{Cite journal|last=Sadilova|first=E|date=2006|title=Chemical quality parameters and anthocyanin pattern of red fleshed Weirouge apples|url=|journal=Journal of applied botany and food quality|volume=80.1|pages=82–87|via=}} 3. ^{{Cite book|url=https://www.worldcat.org/oclc/992997244|title=Obstzüchtung und wissenschaftliche Grundlagen|last=Magda-Viola|first=Hanke,|others=Flachowsky, Henryk, Springer-Verlag GmbH|isbn=9783662540855|edition=1. Auflage 2017|location=Berlin, Heidelberg|oclc=992997244}} 4. ^{{Cite web|url=https://de.wikipedia.org/wiki/Weirouge|title=Weirouge|last=|first=|date=|website=Wikipedia (German)|archive-url=|archive-date=|dead-url=|access-date=}} 5. ^{{Cite web|url=https://www.bayoz.de/de/obstsorten/baya-franconia/|title=Baya® Franconia|website=www.bayoz.de|language=de|access-date=2018-05-16}} 6. ^{{Cite web|url=https://www.bayoz.de/de/obstsorten/apfel-baya-marisa/|title=Apfel Baya Marisa|website=www.bayoz.de|language=de|access-date=2018-05-16}} 7. ^{{Cite journal|date=2017-11-28|title=Surprise|url=https://en.wikipedia.org/w/index.php?title=Surprise&oldid=812597705|journal=Wikipedia|language=en}} 8. ^1 {{Cite web|url=http://www.suttonelms.org.uk/apple104.html|title=Redfleshed apples: their diversity: DIVERSITY website|last=Deacon|first=Alison Deacon, Nigel|website=www.suttonelms.org.uk|access-date=2018-05-16}} 9. ^1 {{Cite web|url=http://www.appleluscious.com/albert_etter_article/albert_etter_article_page_1.html|title=Albert Etter article - page 1|website=www.appleluscious.com|access-date=2018-05-16}} 10. ^{{Cite news|url=https://www.sciencelearn.org.nz/resources/839-breeding-red-fleshed-apples-introduction|title=Breeding red-fleshed apples – introduction|work=Science Learning Hub|access-date=2018-05-16|language=en}} 11. ^1 2 3 4 {{Cite journal|last=Malec|first=Marta|last2=Le Quéré|first2=Jean-Michel|last3=Sotin|first3=Hélène|last4=Kolodziejczyk|first4=Krzysztof|last5=Bauduin|first5=Rémi|last6=Guyot|first6=Sylvain|date=2014-04-25|title=Polyphenol Profiling of a Red-Fleshed Apple Cultivar and Evaluation of the Color Extractability and Stability in the Juice|url=http://pubs.acs.org/doi/10.1021/jf500336v|journal=Journal of Agricultural and Food Chemistry|language=EN|volume=62|issue=29|pages=6944–6954|doi=10.1021/jf500336v|issn=0021-8561}} 12. ^1 {{Cite journal|last=Wang|first=Xiaoqian|last2=Li|first2=Cuiying|last3=Liang|first3=Dong|last4=Zou|first4=Yangjun|last5=Li|first5=Pengmin|last6=Ma|first6=Fengwang|date=October 2015|title=Phenolic compounds and antioxidant activity in red-fleshed apples|url=https://doi.org/10.1016/j.jff.2014.06.013|journal=Journal of Functional Foods|volume=18|pages=1086–1094|doi=10.1016/j.jff.2014.06.013|issn=1756-4646}} 13. ^{{Cite journal|last=Tsao|first=Rong|last2=Yang|first2=Raymond|last3=Xie|first3=Sheery|last4=Sockovie|first4=Emily|last5=Khanizadeh|first5=Shahrokh|date=June 2005|title=Which Polyphenolic Compounds Contribute to the Total Antioxidant Activities of Apple?|url=http://pubs.acs.org/doi/abs/10.1021/jf048289h|journal=Journal of Agricultural and Food Chemistry|language=en|volume=53|issue=12|pages=4989–4995|doi=10.1021/jf048289h|issn=0021-8561}} 14. ^{{Cite journal|last=Zhang|first=Y|date=2016|title=The anthocyanins component and the influence factors of contents in red flesh apple 'Hong-Xun No.1.|url=|journal=European Journal of Horticultural Science|volume=81(5)|pages=248–254|via=}} |
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