Abstract
Abstract Phenolic content, polyphenoloxidase (PPO) activity and browning have been reported by different authors to vary in different ways, depending on cultivar, picking maturity, storage conditions, etc. Numerous authors have attempted to correlate browning results with the phenolic content and/or enzymatic activity of apples, but data published in the literature are divergent as to which of the two factors, ie the enzyme or the substrate, plays the decisive role in the overall phenomenon of enzymatic browning. The aim of this work was to follow the PPO activity and phenolic content of minimally processed apple (cv ‘Jonagored’) during cold storage and to establish a potential relationship with enzymatic browning. Increasing storage time of minimally processed apple seemed to result in an increase in PPO activity. No changes (P > 0.05) in total phenolic content were observed during storage. Colour degradation of apple cubes, as indicated by changes in colour parameters, was found to be highly correlated with PPO activity. Browning of ‘Jonagored’ apple cubes during storage was found to be moderately correlated with PPO activity. No correlation was found between the browning index and the total phenolic content. © 2001 Society of Chemical Industry
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Claims 5
Claim · model-written summary
PPO activity of minimally processed apple increased with storage time.
- Taxon
- apple
Malus domesticae1 - Treatment
- storage timee1
- Outcome
- PPO activitye1
- Direction
- an increasee1
- Qualifier
- seemed to resulte1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Increasing storage time of minimally processed apple seemed to result in an increase in PPO activity”
Claim · model-written summary
Total phenolic content of minimally processed apple did not change during storage.
- Taxon
- appleMalus domesticae3
- Treatment
- during storagee2
- Outcome
- total phenolic contente2
- Direction
- No changese2
- Qualifier
- P > 0.05e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“No changes (P > 0.05) in total phenolic content were observed during storage”
e3“Colour degradation of apple cubes, as indicated by changes in colour parameters, was found to be highly correlated with PPO activity”
Claim · model-written summary
Colour degradation of apple cubes was highly correlated with PPO activity.
- Taxon
- appleMalus domesticae3
- Gene
- PPO activitye3
- Outcome
- colour degradatione3
- Direction
- highly correlatede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Colour degradation of apple cubes, as indicated by changes in colour parameters, was found to be highly correlated with PPO activity”
Claim · model-written summary
Browning of apple cubes during storage was moderately correlated with PPO activity.
- Taxon
- appleMalus domesticae3
- Treatment
- during storagee4
- Gene
- PPO activitye4
- Outcome
- Browninge4
- Direction
- moderately correlatede4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Colour degradation of apple cubes, as indicated by changes in colour parameters, was found to be highly correlated with PPO activity”
e4“Browning of ‘Jonagored’ apple cubes during storage was found to be moderately correlated with PPO activity”
Claim · model-written summary
No correlation was found between the browning index of apple cubes and total phenolic content.
- Taxon
- appleMalus domesticae3
- Compound
- total phenolic contente5
- Outcome
- browning indexe5
- Direction
- No correlatione5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Colour degradation of apple cubes, as indicated by changes in colour parameters, was found to be highly correlated with PPO activity”
e5“No correlation was found between the browning index and the total phenolic content”
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