บทคัดย่องานวิจัย

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Redox potential in the tissue of cold-stored apples as an indicator of enzymatic activity and browning.

Kuczynski, A.;

Acta Horticulturae Year: 1999 Issue: No. 485 Pages: 231-237 Ref: 12 ref.

1999

บทคัดย่อ

Redox potential in the tissue of cold-stored apples as an indicator of enzymatic activity and browning.

Changes in redox potential distribution in apples of various cultivars during 5-6 months of cold storage were measured with a view to developing a technique for determining apple fruit quality. The redox potentials measured by a platinum electrode driven stepwise at 5-mm increments through apple tissue were not constant and increased with time, often rapidly. Under conditions of oxygen deficiency and lack of substrate, a chemical balance appeared in the enzymatic browning that developed inside apple flesh damaged by the redox electrode. The reaction kinetics were suitable for characterizing apple cultivars and for quality control of minimally processed apples. Moreover, biochemical examination of apple cultivars pointed to a group of phenolic compounds (chlorogenic acid, epicatechin and phloretin glucoside) responsible for the establishment of redox potential values. It is concluded that redox measurements have the potential to be used as means to evaluate freshness and quality of apples during

storage.