ABSTRACTPhenolic 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 400nm) 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 brown
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