บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Comparison of the phenolic profiles in the peel of scalded and non scalded 'Granny Smith' and 'Crofton' apples.

Golding, J. B.; McGlasson, W. B.; Leach, D. N.; Wyllie, S. G.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 183-187 Ref: 5 ref.

1998

บทคัดย่อ

Comparison of the phenolic profiles in the peel of scalded and non scalded 'Granny Smith' and 'Crofton' apples.

Phenolic compounds were identified and quantified from the peel of preclimacteric Granny Smith (scald susceptible) and Crofton (scald resistant) apple fruits during air storage at 0 deg C. The total concentration of phenolic compounds after storage was higher in Crofton fruits than in Granny Smith scalded fruits. Phenolic compounds from both scald-affected and apparently healthy green peel tissue from the same Granny Smith fruits were extracted, separated and quantified with diode array HPLC. Analysis of scalded and non-scalded peel tissue from the same Granny Smith fruits showed there was a significant decline in the concentration of all phenolic compounds, particularly flavonols, in scalded tissue. A new phenolic compound, benzoyl- beta -D-glucose, not previously identified in apple fruits, was detected in the scalded peel tissue. It is suggested that these changes in phenolic profile may have significant implications concerning the role of phenolics in the physiology and development of scald

in apple fruits.