Variety, maturity stage and postharvest storage time effect on Mal d 3 allergen from apple (Malus domestica)

Fruit belonging to Rosaceae family, which includes apples, is responsible for 60 % of fruit allergies. Mal d 3, a member of the lipid transfer proteins, is the most allergenic protein of apple. Levels of total soluble protein and Mal d 3 were determined in apple peel as a function of variety, maturity stage and postharvest storage time under controlled atmosphere conditions, using a previously developed specific sandwich ELISA. Mal d 3 content differed among varieties, ranging from 13.6 mg kg −1 in ‘Golden Delicious’ to 23.6 mg kg −1 in ‘Verde Doncella’. No significant influence of the maturity stage on Mal d 3 concentration was found. Over a 7-month period of storage under controlled atmosphere, the levels of Mal d 3 decreased about 1.6–2.3 times. No correlation was found between Mal d 3 concentration and total soluble protein in apple peel samples. A better understanding of how Mal d 3 concentration is affected by pre and postharvest factors could assist to decrease the allergen load of apple. • Mal d 3 content is highly dependent on apple variety. • Maturity stage does not influence the content of Mal d 3. • Mal d 3 content decreases during storage in controlled atmosphere. • There is no correlation between Mal d 3 and total protein content.