Italian apples: a prodigious (false) fruit

The popular saying 'an apple a day keeps the doctor away' aptly summarizes the instinctive trust in the beneficial properties of this fruit. Today, modern science only investigates, with increasingly sophisticated tools, the foundation of this traditional wisdom. Italian apples are indeed extraordinary fruits, a concentrate of bioactive molecules whose study continuously opens new horizons in nutritional, medical, and cosmetic fields.

Botany and historical origins

From a botanical point of view, the apple is the  false fruit, or pome, of the domestic apple tree,  Malus domestica Borkh., belonging to the family of  Rosaceae, the same as important plants like the pear, the peach, the almond, and the rose. The true fruit is actually the  core, which encloses the seeds.

The apple genome is extremely complex and highly heterozygous, the result of millennia of natural crossings and human selection. It is believed that  Malus domestica derives mainly from the hybridization of  at least four wild species: Malus sieversii, native to the mountains of Central Asia (particularly the Kazakhstan region, where vast wild apple trees are still found),  Malus sylvestris (the European wild apple),  Malus baccata (Siberian) and  Malus mandshurica (Manchurian).

The history of the apple is intertwined with that of man since prehistory. Apple seeds have been found in archaeological sites dating back to the Neolithic in Europe and Asia. The  Greeks and i Romans contributed greatly to its spread and improvement, developing  grafting techniques and selecting increasingly tasty varieties. Pliny the Elder, in his  Naturalis Historia, already mentions about twenty different varieties. With the great explorations, European colonists brought apple trees to the ‘New World’ where they quickly took root, giving rise to new cultivars adapted to different territories.

The best-known Italian apple varieties

Italy, with its diverse climatic and soil conditions, is a melting pot of apple biodiversity. Alongside international cultivars like Golden Delicious, Red Delicious, and Granny Smith, which dominate global markets, a very rich heritage of  local varieties, each with unique organoleptic, preservation, and nutritional characteristics.

The most well-known Italian apple varieties are seven.

Renetta del Trentino

The Renetta del Trentino apple, often recognizable by its  rusty skin, is an ancient variety highly appreciated for its  mealy flesh  and its  tart flavor. It is particularly suitable for cooking as it does not fall apart and is traditionally used for preparing  strudel.

Annurca

The Annurca apple is the queen of apples in Campania, also registered as a Protected Geographical Indication (PGI). Small in size, with  striped red skin, owes its uniqueness to early harvesting and subsequent 'reddening' in the sun on layers of straw or similar material. This process, unique of its kind, seems to positively influence its profile in antioxidant compounds. It has a crunchy, compact flesh and a sweet-tart flavor.

Fuji

The Fuji, of Japanese origin but now widely cultivated in Italy, especially in Trentino-Alto Adige, is known for its  extreme sweetness and crunchinessIt is one of the varieties richest in sugars, but also in antioxidants.

Stark Delicious

The Stark Delicious, with its elongated shape and bright deep red skin, is one of the most iconic apples in the world. Its  pulp è sweet, but tends to become mealy if not consumed very fresh.

Golden Delicious

The Golden Delicious, with  yellow and smooth skin, is perhaps the most cultivated and recognizable apple. Its taste is sweet and delicate, the flesh juicy and slightly tart. It is versatile in the kitchen, suitable for both fresh consumption and cooking.

Granny Smith

The Granny Smith, originating from Australia but also cultivated in Italy, is distinguished by its bright green color and its  decidedly tart flavor. It is low in sugars and rich in organic acids, making it one of the preferred varieties for those following low glycemic index diets.

Pink Lady

The Pink Lady, a cross between Golden Delicious and Lady Williams, is recognizable by its  pink color on the peel. It has a perfect balance between sweet and tart and a very crunchy and juicy flesh.

The value of pectin

From a nutritional point of view, the apple is a low-calorie food, composed of about 85% water. Its macronutrient profile is dominated by carbohydrates, mainly represented by  simple sugars such as fructose, glucose, and sucrose, which determine its sweet taste. However, its  glycemic index is considered low or medium-low, thanks to the abundant presence of  fiber, which modulate sugar absorption.

The  fiber most characteristic of the apple is  pectin, a soluble fiber which, when in contact with water, forms a gel that contributes to satiety, regulates the absorption of cholesterol and sugars, and promotes intestinal health. Proteins and lipids are present in minimal amounts.

The apple is also a fair source of  vitamins – particularly vitamin C (ascorbic acid) and some B-group vitamins – and minerals such as potassium, essential for regulating blood pressure; to a lesser extent, phosphorus and magnesium. However, the true treasure of the apple is represented by bioactive compounds.

Health-beneficial compounds

The health potential of the apple is largely linked to its richness in  phenolic compounds and in  fiber.

Phenolic compounds, which include  polyphenols, are secondary plant metabolites with marked antioxidant activity. In the apple, they are  concentrated mainly in the peel, which makes it essential to consume the whole fruit, after careful washing.

Among the main polyphenols of the apple we find flavonoids, such as quercetin, catechin, epicatechin and procyanidin, and phenolic acids, such as chlorogenic acid. The  quercetin, in particular, has demonstrated in laboratory studies and animal models  anti-inflammatory, antioxidant properties  and potentially  anti-tumor. Procyanidins, a class of flavan-3-ols, have been associated with beneficial effects on cardiovascular health (Boyer et al., 2004).

Cardiovascular prevention and nourishment of the gut microbiota

The strongest scientific evidence relates precisely to heart health. A meta-analysis of observational studies, published in the British Medical Journal, found that high apple consumption is associated with a  reduced risk of cardiovascular events, stroke and type 2 diabetes. The proposed mechanisms include  reduction of LDL cholesterol (the so-called 'bad cholesterol') oxidized, thanks to the antioxidant activity of polyphenols, improvement of endothelial function and a mild hypotensive effect related to potassium content (Hyson, 2011).

The health of thedigestive system in turn benefits from the regular consumption of apples. Pectin is a soluble fiber that acts as a  prebiotic, that is as nourishment for the beneficial bacteria of the gut microbiota (Koutsos et al., 2015). A healthy microbiota is associated with better nutrient absorption, a stronger immune system and a lower risk of inflammatory bowel disorders. The insoluble fiber of the peel in turn helps regulate intestinal transit, preventing both constipation and diarrhea.

The different polyphenolic profiles

With regard to varietal differences, studies have shown that the polyphenolic profile varies considerably (Vrhovsek et al., 2004). The apple  Annurca, for example, seems to have a particularly high content of procyanidins, which give it a  powerful antioxidant activityIn vitro and animal model studies have suggested that Annurca extracts may exert  protective effects on the gastric mucosa and hypocholesterolemic effects  more marked compared to other varieties (D’Angelo et al., 2012).

The  Granny Smith, being richer in organic acids and with a specific polyphenolic profile, could have a particularly positive impact on the intestinal microbiota, favoring the growth of bacteria such as  Bacteroidetes and inhibiting that of  Firmicutes, an imbalance often associated with obesity. There  Renetta, rich in polyphenols despite its less flashy appearance, and the  Fuji, with its high antioxidant content, complete a panorama in which diversity translates into a range of potentially complementary benefits.

Although the results are preliminary and mostly derived from in vitro or animal model studies, research is underway on the role of apple polyphenols in preventing cognitive decline and some forms of cancer. Theantioxidant and anti-inflammatory action, in fact, could protect neuronal cells from oxidative damage, while some compounds are able to inhibit the proliferation of tumor cells or induce apoptosis (programmed cell death) in experimental models.

Applications in nutraceuticals and cosmetics

Thanks to the abundance of bioactive compounds, the apple has become a raw material of great interest for the nutraceutical and cosmetic industries.

In  nutraceuticals, l’obiettivo è concentrare questi principi attivi in integratori alimentari o alimenti funzionali. Estratti standardizzati di mela, ricchi in polifenoli, vengono commercializzati per sostenere la salute cardiovascolare, il controllo del peso (grazie all’effetto saziante della fibra) e la risposta antiossidante dell’organismo. La pectina, purificata, è utilizzata da decenni come regolatore intestinale. Esistono anche prodotti a base di aceto di mele, che conserva parte dei composti originari del frutto, proposti per il controllo glicemico e il metabolismo lipidico, sebbene le evidenze scientifiche a supporto di questi effetti specifici siano meno consolidate.

In  cosmetic, apple is a highly valued ingredient for its moisturizing, antioxidant, and mildly exfoliating properties. Apple seed oil, rich in essential fatty acids, is used in creams and serums for its emollient and nourishing action. Pulp and peel extracts, thanks to vitamin C and polyphenols, are incorporated in 'anti-age' formulations to counteract oxidative stress caused by UV rays and pollution, which is one of the main causes of skin aging. Themalic acid, a fruit acid found in apples, has a mild keratolytic action, useful for brightening and smoothing the skin, promoting cell turnover. Masks, tonics, and serums based on apple are therefore proposed to give the skin a brighter, hydrated, and toned appearance.

Apple cultivation: inputs and techniques

The apple tree prefers temperate-cold climates, with an adequate winter rest period (vernalization) for optimal fruiting. It is a self-incompatible species, therefore it requires cross-pollination: to obtain fruit, it is essential that the orchard contains  at least two different varieties with overlapping flowering periods. Bees and other pollinating insects play a crucial role at this stage.

The  inputs necessary for successful cultivation include careful fertigation management to supply water and nutrients (particularly nitrogen, potassium, and calcium) in the right amounts and at appropriate phenological stages. Pruning is an essential operation to aerate the canopy, promote light penetration, and regulate fruit load, ensuring quality production and reduced susceptibility to diseases.

Phytosanitary protection is indeed one of the biggest challenges. The apple tree is susceptible to numerous adversities: fungi such as apple scab (Venturia inaequalis) and powdery mildew (Podosphaera leucotricha), insects such as codling moth (Cydia pomonella) and aphids. In conventional agriculture, this has led to a  intensive use of synthetic pesticides, with consequent concerns about residues on fruits and the environmental impact. Theorganic farming, instead, completely excludes the use of synthetic pesticides and fertilizers, relying on copper and sulfate preparations, biological control, and preventive agronomic practices.

The importance of organic farming and the issue of pesticides

The choice to consume organic apples is based on considerations beyond the mere absence of pesticide residues. As mentioned,  the peel of the apple is a concentrate of fiber, vitamins, and above all, polyphenols. Removing it for fear of pesticides means depriving oneself of the most nutritious part of the fruit.

However, data from national and regional monitoring plans often show the presence of pesticide residues, albeit almost always within legal limits, on conventional apples.

The problem, raised by associations and citizen committees, is not so much the acute exceedance of limits, but thechronic exposure to cocktail of different chemical substances, whose synergistic effects on human health in the long term cause great concern.

The petition of the Stop Pesticides Volunteers Group Alto Adige/Südtirol

In this context fits the action of the South Tyrol Stop Pesticides Volunteer Group, a particularly significant entity in a region that is the productive heart of Italian apple growing. The group promoted a  petition to ask local and national institutions to adopt stricter policies for pesticide reduction, which are used in amounts of 80-120 kg of plant protection products per hectare in conventional, i.e. non-organic, apple orchards.

The claims supported by GIFT (Great Italian Food Trade) are based on concerns for public health, especially of residents in rural areas, and for the protection of the environment, in a territory that also has a strong tourist vocation.

‘To obtain an apple harvest, the following are necessary 20-25 treatments with pesticides and other synthetic chemical substances which are one of the main sources of pollution: they contaminate the water, soil, and the air we breathe, cause biodiversity loss, and put people's health at risk’, recall the promoters of the petition. They therefore ask to ban the four carcinogenic and genotoxic pesticides most detected in the soil:

– the fungicide captan, which can be applied 10 times a year in apple orchards;

– the fungicide dithianon, usable six times during the year;

– the fungicide fluazinam, which can be used 6 times during the year;

– the herbicide glyphosate, usable 3 times during the year on the grass found under apple trees and associated with significant and dose-dependent increases in multiple tumors.

Advantages and disadvantages of apple storage

The apple is a climacteric fruit, meaning it can continue ripening after harvest thanks to ethylene production. This characteristic allows for  very long storage compared to other fruits. Apples can be stored for months in controlled atmosphere, a technique that regulates oxygen, carbon dioxide, and humidity levels in refrigerated chambers, greatly slowing the fruit's metabolic processes.

The main advantage is obvious: the availability of the fruit all year round, regardless of seasonality, ensuring a constant supply of nutrients. However, prolonged storage presents some  costs in terms of nutritional and organoleptic quality (Napolitano et al., 2004). Studies have shown that vitamin C content is particularly labile and decreases significantly during storage. The content of some polyphenols may also decline, though to a lesser extent. From a sensory perspective, apples stored for a long time may lose crispness and develop a mealier flesh, in addition to having their characteristic aromas diminished.

The consumption of seasonal apples, freshly picked, undoubtedly guarantees a superior sensory experience and nutritional potential. However, it is important to emphasize that  a stored apple, despite its small losses,  remains a healthy food, rich in fiber and bioactive compounds, and always represents an excellent choice compared to many processed snacks.

The commercial success of packaged grated apples

An interesting market phenomenon is the success of  packaged grated apples, often aimed at children. These products, presented in convenient single-dose trays, meet a need for convenience and speed. They are perceived as a healthy and natural alternative to snacks, a way to have children consume fruit simply and with little effort. The success is based on marketing that emphasizes naturalness, the absence of preservatives (preservation is guaranteed by heat treatment and aseptic packaging), and practicality.

However, a critical approach is necessary. From a nutritional point of view, grated apple has a  higher glycemic index than the whole apple because the breaking of physical fibers facilitates sugar absorption. Often lemon juice or ascorbic acid is added to these products to prevent browning, which slightly alters the flavor.

The processing and pasteurization process can also lead to a partial loss of  heat-sensitive vitamins, such as vitamin C, and some volatile aromatic compounds. While representing a valid option in situations of actual need,  they cannot and must not  replace the consumption of  fresh fruit  and whole, which offers maximum nutritional integrity and complete sensory involvement, including the important act of chewing.

Italian production and foreign competition

TheItaly is one of the main apple producers in Europe and the world. The beating heart of this production is Trentino-Alto Adige, which alone contributes to more than half of the national production, followed by Piedmont, Veneto, and Emilia-Romagna. The Italian production system is highly specialized and organized into large cooperatives that manage the entire supply chain, from production to marketing, ensuring high quality standards and strong penetration into markets, including international ones.

Despite this excellence, the sector is subject to strong competitive pressure from apples produced in the southern hemisphere (Chile, Argentina, New Zealand, South Africa). These apples reach the European market in the period opposite to our production, namely  between the end of winter and the beginning of spring, when our apples, harvested between August and October and stored, begin to run low or lose quality. The competition is often based on lower prices, linked to lower production costs, and on a certain homogeneity and standardization of the product.

Traditional Italian varieties, such as Annurca or Renetta, however, have an inimitable history and character, which do not fear competition. Especially when grown according to organic farming. A heritage that international buyers can identify with the expert help of GIFT (Great Italian Food Trade).

Marta Strinati

Photo courtesy Arcangela Cirasella 

References

– Boyer, J., & Liu, R. H. (2004). Apple phytochemicals and their health benefits.  Nutrition Journal, 3(1), 5.  https://doi.org/10.1186/1475-2891-3-5

– D’Angelo, S., Porta, R., Napolitano, M., Galletti, P., Quagliuolo, L., & Boccellino, M. (2012). Effect of Annurca apple polyphenols on human HaCaT keratinocytes proliferation.  Journal of Medicinal Food, 15(10), 1024–1031.  https://doi.org/10.1089/jmf.2012.0076

– Volunteer Group Stop Pesticides Alto Adige/Südtirol. (n.d.).  Dangerous pesticides for producing apples from Trentino-Alto Adige? No thanks! [Petition]. Change.org.  https://www.change.org/p/pesticidi-pericolosi-per-produrre-le-mele-del-trentino-alto-adige-no-grazie

– Hyson, D. A. (2011). A comprehensive review of apples and apple components and their relationship to human health.  Advances in Nutrition, 2(5), 408–420.  https://doi.org/10.3945/an.111.000513

– Koutsos, A., Tuohy, K. M., & Lovegrove, J. A. (2015). Apples and cardiovascular health—Is the gut microbiota a core consideration?  Nutrients, 7(6), 3959–3998.  https://doi.org/10.3390/nu7063959

– Napolitano, A., Cascone, A., Graziani, G., Ferracane, R., Scalfi, L., Di Vaio, C., Ritieni, A., & Fogliano, V. (2004). Influence of variety and storage on the polyphenol composition of apple flesh.  Journal of Agricultural and Food Chemistry, 52(21), 6526–6531.  https://doi.org/10.1021/jf049822w

– Vrhovsek, U., Rigo, A., Tonon, D., & Mattivi, F. (2004). Quantitation of polyphenols in different apple varieties.  Journal of Agricultural and Food Chemistry, 52(21), 6532–6538.  https://doi.org/10.1021/jf049317z