Introduction. Apple fruit contains
many compounds with positive effects on human health but even small
pesticide residues from integrated production cause many food safety issues
for consumers. Materials and methods. The apple fruits from
different types of production: organic, integrated and two combined
systems were analyzed. Their contents of sugars and organic acids
were quantified with the use of HPLC with RI and UV detectors, and
phenolic contents from apple skin and pulp were detected with HPLC-MS.
Apple quality was also determined in terms of weight, firmness and
color. Results. Organically produced fruits had 14%
lower weight than integrated fruits, as well as 15% higher firmness
and less green skin color than apples from the other three treatments.
Among primary metabolites, the sum of sugars (fructose, glucose,
sucrose and sorbitol) as well as organic acids (malic and citric)
was highest in the integrated production treatment. Among secondary
metabolites, eighteen individual phenolic compounds were determined
separately in apple peel and pulp. They were classified into four groups:
hydroxycinnamic acids, flavan-3-ols, dihydrochalcones and flavonols. The
majority of the identified compounds were dependent on the applied management
system. Their concentrations were mainly highest in the organic
treatment due to higher stress levels. The multivariate analysis
of all monitored parameters placed organic production into one group
and presented a similarity among the other three management systems.