# Biochemical Profile and Antioxidant Activity of Fresh Fruits from Apple Genotypes
## 3 Results and Discussion  
### Moisture, Ash, Sugars, and DPPH\(\bullet\) Content  
Table 1 shows significant differences (\(p<0.05\)) between the studied genotypes for all evaluated parameters. These variations in moisture content, ash content, sugar levels, and antioxidant activity (DPPH\(\bullet\)) are probably influenced by genetic diversity (genotype) [17; 24; 25]. In our study, the moisture content of fresh apple fruits showed significant differences between cultivars. Understanding these differences is essential for choosing suitable genotypes for both commercial purposes and for further research aimed at optimizing apple fruit quality. The average moisture content for all apple genotypes was 81.05%, ranging from 76.75% ('Valery') to 84.70% (H1-55). [PERSON] et al. [26] reported a moisture content ranging from 80% to 90.2% for local apple varieties grown in Turkey. Similarly, [PERSON] et al. [27] reported moisture values ranging from 76.69% to 88.37% for seven different apple varieties. These ranges reflect the specific variations of both environmental conditions and genetic characteristics of the analyzed varieties. For ash content, the highest value (0.67%) was found in the H14/1 genotype, while the lowest (0.17%) was in the H1-55 genotype, with an average of 0.37%. Analysis of the ash content of apple fruits also revealed significant variations between genotypes (\(p<0.05\)), with these differences being influenced by genetic variability given that the specific environmental conditions in which the fruits were grown were identical. In the study conducted by [PERSON] et al. [26], the ash content was determined in the range of 0.6-1.57%. Ash content is an indicator of the mineral composition of fruits and can influence their nutritional and technological properties. Genotypes with high ash content (such as H14/1) may be beneficial for mineral rich diets, as they indicate a higher presence of essential elements such as potassium, calcium, or magnesium. Genotypes with lower ash content (such as H1/55) may have a more specific use in processed products where excess minerals could affect thestability or taste of the final product. The findings of this study offer valuable insights for apple genotype breeding, focusing on improving the nutritional profile of the fruit and supporting decisions on their use according to market and consumer requirements. The average sugar content (TSC) was 8.26 g GluE/100 g, with significant genotype differences (\(p<0.05\)) ranging from 6.86 g GluE/100 g (H2/3) to 9.91 g GluE/100 g (Valery\({}^{\prime}\)). These values are similar to the ones reported by [PERSON] et al. [17], where the average value identified in five apple varieties varied between 61.85 and 121.61 g/kg. Based on Duncan test and the significance of the differences between varieties, a grouping of varieties according to sugar content can be observed. A first category is represented by genotypes with a high sugar content (9.82-9.91; H4/42 and 'Valery'), and at the opposite pole are four genotypes with a sugar content between 6.86 and 7.16 gGluE/100 g (H8/6, H2/3, H1/55, and H1/28). From the breeder's point of view, the high sugar content should be balanced with other factors, such as aroma, acidity, adaptability, and market preferences, aiming to develop varieties that are both pleasing to consumers and efficient for producers. The correct choice of parents in crossbreeding programs is crucial from the point of view of sugar content given that parental cultivars with high sugar content will transmit this characteristic to the offspring, and soluble sugars along with organic acids are essential in shaping the taste of fruits [28]. The antioxidant activity of apples is an important nutritional and medicinal feature due to the presence of bioactive compounds that neutralize free radicals and protect cells from oxidative stress [29]. The antioxidant activity of apples is mainly attributed to the phenolic compounds present in apples.