Variation of ascorbic acid concentration in fruits of cultivated and wild apples

Ting Fang, Qiaoling Zhen, Liao Liao, Albert Owiti, Li Zhao, Schuyler S. Korban, Yuepeng Han

Research output: Contribution to journalArticlepeer-review


Ascorbic acid (AsA) content in mature fruits of 457 apple accessions were measured, and a great variation in AsA concentration was detected. Wild fruits showed significantly higher level of AsA than cultivated fruits. Fruit AsA content was positively correlated with malic acid content, but negatively correlated with fruit weight and soluble solid content. Thus, the difference in AsA content between the wild and cultivated fruits could be attributed to an indirect consequence of human selection for larger fruit size, less acidity, and increased sweetness during apple domestication. Additionally, AsA concentration was extremely high in fruit at the juvenile stage, but dramatically decreased at the expanding and mature stages. The expression levels of three genes controlling AsA accumulation, MdGGP1, MdDHAR3-3, and MdNAT7-2, were significantly negatively correlated with AsA contents in fruits, suggesting a feedback regulation mechanism in AsA-related gene expression. Our results could be helpful for future apple breeding.

Original languageEnglish (US)
Pages (from-to)132-137
Number of pages6
JournalFood chemistry
StatePublished - Jun 15 2017
Externally publishedYes


  • Ascorbic acid
  • Fruit size
  • Malic acid
  • Malus
  • Soluble solid content

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


Dive into the research topics of 'Variation of ascorbic acid concentration in fruits of cultivated and wild apples'. Together they form a unique fingerprint.

Cite this