Relationships among simple phenol, flavonoid and anthocyanin in apple fruit peel at harvest and scald susceptibility

• Published in: Postharvest biology and technology Vol. 8; no. 2; pp. 83 - 93
• Main Authors: Ju, Zhiguo, Yuan, Yongbing, Liu, Chenglian, Zhan, Shumin, Wang, Mingxiang
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 1996
• Subjects: almacenamiento; anthocyane; Anthocyanin; anthocyanins; antocianinas; apples; browning; brunissement; compose phenolique; compuestos fenolicos; date de recolte; echaudure; escaldadura; fecha de recoleccion; Flavonoid; flavonoide; flavonoides; flavonoids; harvesting date; light; lumiere; luz; Malus domestica Borkh; manzana; oscurecimiento; peel; pelure; phenolic compounds; piel vegetal; pomme; scald; Simple phenol; stockage; storage; Superficial scald; Anthocyanin; Malus domestica Borkh; Simple phenol; Superficial scald; Flavonoid

Three years of experiments with ‘Delicious’ and ‘Ralls’ apples showed that simple phenols were positively correlated, anthocyanin was negatively correlated and flavonoids were not correlated with scald development during storage. Fruit peel exposed to light during growth contained less simple phenol...