PHENOLIC COMPOSITION AND BROWNING SUSCEPTIBILITY OF VARIOUS APPLE CULTIVARS AT MATURITY

被引：204

作者：

AMIOT, MJ

TACCHINI, M

AUBERT, S

NICOLAS, J

机构：

[1] The Institut National de la Recherche Agronomique, Station de Technologie Des Produits Vsgstaux, Montfavet, 84143

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 04期

关键词：

POLYPHENOL OXIDASE; ENZYMES; HYDROXYCINNAMIC; BROWNING; PHENOLICS;

D O I：

10.1111/j.1365-2621.1992.tb14333.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：958 / 962

页数：5

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