Influence of Cultivar and Storage Time on the Content of Higher Fatty Acids in Apple Cuticle

Influence of Cultivar and Storage Time on the Content of Higher Fatty Acids in Apple Cuticle The main objective was to determine the fatty acid composition on the surface of apple peel and in seeds. 7 apple cultivars were used: Elstar, Fuji, Gloster, Idared, Jonagold, Pink Lady and Golden Delicious. Apple seeds contain from 8.4% to 15% of water and from 17.1% to 28.0% (f.w.) of fat. The fatty acid content in seeds ranged as follows: linoleic (55.9-62.3), oleic (23.9-30.7%), palmitic (7.1-9.3%), stearic (1.6-2.3%), arachidic (1.2-1.6%), linolenic (0.4-0.7%. Linolic acid is prevalent fatty acid on peel as well. Ratio of linolenic acid on peel is up to 30 fold higher than in seeds. Saturated palmitic and stearic fatty acid ratio is considerably higher in peel than in seeds while is the ratio of oleic acid nearly the same as in seeds. During storage of apples the ratio of palmitic and oleic acid increases, while ratio of linoleic acid considerably decreases.