1992•Journal of Food ScienceRequires access

Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity

Marie Josèphe Amiot, Max Tacchini, Serge Y. Aubert, Jacques J. Nicolas

Abstract

ABSTRACT Phenolic compounds and polyphenol oxidase (PPO) activity in the fruits of 11 apple cultivars before and after bruising were studied in relation to their susceptibility to browning. The degree of browning has been determined by the simultaneous measurements of soluble (absorbance at 400 nm ) and insoluble (lightness) brown pigments. The sum of these two expressing the extent of browning, closely correlated with the amount of phenolics (hydroxycinnamic derivatives and flavan‐3‐ols) degraded. Maturity did not appear to greatly influence the development of browning.

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Key concepts: Browning, Hydroxycinnamic acid, Polyphenol oxidase, Cultivar, Chemistry, Food science, Polyphenol, Lightness