Effects of Polyphenol Content and Polyphenoloxidase Activity on Browning Reaction of Apple Fruits.

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  • SANNOMARU Yasuko
    The SKYLARK Food Science Institute
  • KATAYAMA Osamu
    The SKYLARK Food Science Institute
  • KASHIMURA Yoshiki
    Apple Research Center, Ministry of Agriculture, Forestry and Fisheries Agriculture, Forestry and Fisheries Research Councils, Secretariat, Ministry of Agriculture, Forestry and Fisheries
  • KANEKO Katsuyoshi
    Apple Research Center, Ministry of Agriculture, Forestry and Fisheries National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries

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Other Title
  • リンゴの褐変に及ぼすポリフェノール成分とポリフェノールオキシダーゼ活性の影響
  • リンゴ ノ カッペン ニ オヨボス ポリフェノール セイブン ト ポリフェノー

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The effects of hydroponic culture (water culture) and Ca-solution spray to tree of conventional soil culture on enzymatic browning of the apple fruits were examined in comparison with the conventional soil culture (soil cultured fruit: SCF). The cultivars of apple were Fuji and Jonagold of water cultured fruit (WCF), and Starking of Ca-solution sprayed fruit (CaF). We investigated the relationship among the enzymatic browning, polyphenol (PP) content and polyphenoloxidase (PPO) activity by using the apple fruits harvested at Morioka in 1992-1994. The results were as follows. (1) Total PP (TPP) contents in WCF and CaF with low browning degree were higher than that in SCF with high browning degree. It seemed that TPP content didn't relate to the browning directly. (2) Chlorogenic acid content was found to be higher in WCF than in SCF, however the relationship between culture condition and epicatechin content of same samples was not clear. (3) The contents of chlorogenic acid and epicatechin in Starking were not affected by spraying of Ca-solution. (4) The PPO activity in WCF was weaker than that in SCF significantly. These results indicated that the browning reaction of WCF was influenced by the PPO activity. (5) The PPO patterns by Native PAGE differed between the apple cultivars but had no difference among the culture conditions. It is evident that the low browning degree of WCF depended on only quantity of PPO, not on quality.

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