Total Phenolics Content, Antioxidant Capacity, Physicochemical Attributes, and Browning Susceptibility of Different Apple Cultivars for Minimal Processing

The total phenolics content, browning susceptibility, antioxidant capacity, and other physicochemical attributes of five cultivars of apple with different chilling hours requirements were studied to be minimally processed. Granny Smith (GS) and Red Delicious (RD) cultivars (high chill requirement), and Caricia (C), Eva (E), and Princesa (P) cultivars (low chill requirement) were studied. The flesh color, firmness, juiciness, pH, acidity, soluble solids, and flesh browning development, and total phenolics content and antioxidant capacity in flesh and peel were determined. All attributes were significantly different (p ≤ 0.001) among cultivars. RD showed the highest values of soluble solids and pH, and GS, the lowest. GS and P had the highest values of firmness and juiciness. GS, P, and E showed the lowest browning development. RD had the highest phenol content in flesh, followed by E and C. Phenolic content in peel was 2–5 times higher than in flesh for all varieties. The antioxidant capacity of RD flesh was higher than the other four apple cultivars. The antioxidant capacity of the apple peel was 2–4 times higher than the flesh, being RD the highest, followed by C, GS, and P with 50% less. Considering the lower browning development, and higher values of firmness and juiciness, GS and P would be the most suitable cultivars for minimal processing. If fresh-cut apples are not peeled, GS and P would increase their phenolic content in 28–56% and their antioxidant capacity in 65–78%.