Bagging cv. Fuji, Raku Raku Apple Fruit Affects Their Phenolic Profile and Antioxidant Capacity

The objective of the work was to assess t he effects of bagging cv. Fuji, Raku Raku apple fruit on the phenolic compounds and antioxidant capacity of the peel using five-year-old trees on M 9 rootstock at San Clemente, Chile (35°S). Total phenolic concentrations were lower in bagged apple fruit than in unbagged control fruit. The antioxidant activity increased once the bags were removed and fruit exposed to light. Bagging also decreased the incidence of sunburn. Chlorogenic acid, catechin and phloridzin in the apple fruit peel were not affected by the bagging treatment. After anthocyanin, quercetins were the phenolic compounds most sensitive to bagging. Bagging neither affected maturity parameters nor their mineralogical composition. In terms of physiological disorders, bagging showed a tendency of decreased incidence of internal browning, but with more rotting.