Study On The Applicability Of High Flavonoid Apple 'Meihong' In Processing Apple Chips

China is a large country of apple production and consumption,and apple germplasm resources are rich,but China's apple industry variety is single,lack of processed apple varieties.Therefore,the cultivation of new varieties of processed apples is of great significance to the development of apple industry and apple deep processing industry in China.The 'Meihong' apples cultivated by the research group have high content of flavonoids and other nutrients,which have high health value.In order to fully explore and utilize the germplasm characteristics of high flavonoid apple 'Meihong',this experiment studied the processing performance of high flavonoid apple 'Meihong' on chips,so as to provide theoretical basis and technical support for the promotion and application of 'Meihong' apple and the development of apple industrial chain.The main results are as follows:1.The nutritional ingredients and antioxidant capacity of the high flavonoids apple 'Meihong' were analyzed,and the results found flavonoids,total phenol and other nutrients and oxidation resistance in the 'Meihong' apple were higher than 'Fuji' apple,including flavonoids content is 2.36 mg/g,is the 'Fuji' apple of flavonoids content in more than 2 times,anthocyanins content is about 5 time 'Fuji' apple.So the high flavonoid apple 'Meihong' may be a good new variety for processing apple chips.2.The quality characteristics of different apple chips were compared.The results showed that red-fleshed apple chips was rich in nutrients beneficial to human body and had strong antioxidant capacity,with great nutritional and health value.In the hot air drying technology,the flavonoids content of red-fleshed apple chips is more than 3 times that of Fuji apple chips,and in the vacuum freeze-drying technology,the flavonoids content of red-fleshed apple chips is more than 2 times that of Fuji apple chips.In addition,its taste is sour and sweet,crisp and attractive red color,which has a good development prospect.Therefore,the new flavonoid apple variety 'Meihong' has better processing performance,and it is a high-quality new variety suitable for processing apple chips.3.Flavonoids in apples have good stability under low temperature,slight acid and dark condition;The anti-browning agents ascorbic acid and citric acid had great influence on the stability of flavonoids in apples,but sodium chloride had little influence on them.Metal ions Na⁺?K⁺ and Cu²⁺ have little influence on flavonoids in red meat apples,while Al³⁺?Mg²⁺ and Ca²⁺ have greater influence on the stability of flavonoids in red meat apples and Fe³⁺ has the greatest influence.In the processing and preservation of high flavonoid apple 'Meihong',the adverse factors to the stability of flavonoids in apples should be avoided as far as possible.