Abstract:

Experiments were conducted in ripened fruits of Malus sieversii obtained from 30 seedlings to study composition, content and genetic diversity of phenolic compounds. The results indicated that variation coefficients of phenolic compounds in M. sieversii seedlings were more than 36.12%, which revealed wider variation range and rich genetic diversity. Proanthocyanidin, gallic acid, chlorogenic acid, ρ-hydroxybenzoic acid, catechin, epicatechin, vanillin, ferulic acid, benzoic acid, phloridzin, quercetin, cinnamic acid, phloretin were identified in the study, in which proanthocyanidin, epicatechin, phloridzin and chlorogenic acid existed in high concentraions. Comparision of phenolic compound contents in M. sieversii with those in M. domestica showed that total phenolic compounds and main constituents in M. sieversii were higher than that in M. _^domestica significantly.

Key words: Malus sieversii, phenolic compounds, genetic diversity