Study On The Suitability Of Vinegar Production And Quality Analysis Of A New Red Meat Apple Variety ’Manhong’

China is the largest apple producer and consumer in the world,but the apple industry in China is short of special varieties for high-quality processing.Using Malus sieversii and Fuji apple as parents,the research team selected four new apple varieties with high flavonoid content,such as ‘Man Hong’ from F2 population.The flesh of ’Man Hong’ apple is all red,the content of flavonoids is 1.68mg·g-1,the content of titratable acid is more than 0.4%,which is a new high-quality variety to meet the processing demand.In order to fully explore the processing properties of high flavonoid apples,according to the new concept of "pure nature,no addition",we developed high flavonoid apple vinegar with ‘Man Hong’ as the test material,providing a strong data theoretical basis and technical support for the extension of high flavonoid apple industrial chain.The main results are as follows:1.The antioxidant capacity of apple vinegar fermentation materials is directly related to whether the color of apple vinegar is consistent before and after fermentation and the brightness of apple vinegar color.‘Man Hong’ apple has red flesh,flavonoids and polyphenols content,which are significantly better than the main apple varieties such as ‘Gala’ and ‘Fuji’,which have relatively strong antioxidant capacity.Therefore,’Man Hong’ is recognized as the fermentation raw material of apple vinegar.The breeding of ’Man Hong’ apple not only fills in the blank of red meat apple hybrid in China,but also realizes varianization,utilization and conservation of Malus sieversii,a precious germplasm resource.2.Comparing the quality of high flavonoid apple vinegar with Gala,Fuji apple vinegar and apple vinegar on the market,it was found that the content of anthocyanin,flavonoid and polyphenol in high flavonoid apple vinegar was significantly higher than that of other apple vinegar,especially in flavonoid,the content was 0.48mg/mL,nearly 20 times higher than that of apple vinegar on the market.At the same time,the content of beneficial mineral elements in high flavonoid apple vinegar not only conforms to the national standard,but also is significantly higher than that of ‘Gala’ and ‘Fuji’ apple vinegar.The high flavonoid apple vinegar has rich aroma components,strong fruit aroma and the acidity is higher than the other two kinds of apple vinegar.The results showed that the high flavonoid apple vinegar made from ‘Man Hong’ apple was rich in nutrition and health value,and ‘Man Hong’ apple was a good variety suitable for processing fruit vinegar.3.The antioxidant capacity of high flavonoid apple vinegar was compared under different extractants,it was found that ethyl acetate was a suitable extraction agent for the determination of the antioxidant capacity of apple vinegar.At the same time,according to the concentration-antioxidant,antioxidant-flavonoid and antioxidantpolyphenol curves of high flavonoid apple vinegar,through the slope comparison of the latter two,it can be concluded that the main antioxidant in high flavonoid apple vinegar is polyphenol.This provides a theoretical basis for the next step to select a new red meat apple variety with strong antioxidant capacity.