ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Phenolic composition and browning susceptibility of various apple and pear cultivars at maturity.

Amiot, M. J.; Aubert, S.; Nicolas, J.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 67-69 Ref: 4 ref.

1993

บทคัดย่อ

Phenolic compounds present before and after bruising were identified and quantified in the cortical tissue of fruits of 11 apple and 10 pear cultivars at several stages of maturity. The cortex of all cultivars contained mainly hydroxycinnamic derivatives (HCD) and flavanols (catechins) representing almost 90% of total phenols in internal tissue. Chlorogenic acid was the main hydroxycinnamic acid and it was present at 80% of HCD, except in Florina and Elstar apples where it was present at a significantly lower level. Degree of browning was determined by the simultaneous measurements of soluble and insoluble brown pigments. In apples, the exent of browning was closely correlated with the amount of phenolics degraded. Maturity did not appear to play a major role in the ability of apples to develop browning. In pears, no correlation was found between browning and the content of phenolics, however, the presence of insoluble brown pigments was correlated with the content of 2 flavanols. The extent of browning appeared to depend on maturity. It was concluded that flavanol content and the relative balance of HCD and flavanols are of great importance in the susceptibility to browning.