PHENOLIC-COMPOUNDS AND THEIR CHANGES IN APPLES DURING MATURATION AND COLD-STORAGE

被引：225

作者：

BURDA, S

OLESZEK, W

LEE, CY

机构：

[1] CORNELL UNIV,DEPT FOOD SCI & TECHNOL,GENEVA,NY 14456

[2] INST SOIL SCI & PLANT CULTIVAT,DEPT BIOCHEM,PULAWY,POLAND

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 04期

关键词：

D O I：

10.1021/jf00094a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Phenolic compounds have been determined by HPLC in the flesh and skin of three apple cultivars (Golden Delicious, Empire, Rhode Island Greening) during maturation and cold storage. The main phenolic compounds in all three apple cultivars were found to be epicatechin and procyanidin B2, rather than chlorogenic acid which previously had been reported as the major phenolic compound in apples. The concentration of individual phenolics in apple flesh decreased sharply during the early stage of development and then remained relatively constant during maturation and storage. There was a direct correlation between concentration of polyphenols in the flesh and in the skins. The tendency to brown decreased throughout the fruit development and maturation period. © 1990, American Chemical Society. All rights reserved.

引用

页码：945 / 948

页数：4