Effect of apple peel extracts on storage quality of quince juice

Enzymatic browning is one of the reactions influencing quality some fruit juices such as quince juice. Nowadays, there an increased demand for application antibrowning agents. This research was aimed at effects using each ethanolic and aqueous apple peel extracts (EAPE, AAPE) in two concentrations (0.3 3%) inhibitor agents polyphenol oxidase activity (PPO) juice their on index (BI), total soluble solids (TSS), pH, titratable acidity (TA), phenolic content (TPC) during storage 4°C 15 d. The effectiveness 3% (w/v) alcoholic extract efficiently inactivated activities PPO compared with another three whole refrigerated time. lowest inhibition percentage value BI found 0.3% AAPE supplemented juices. EAPE had significantly larger pH values than that concentration untreated a final day cold storage. TA samples treated did not show significant changes ranged between 74-75 mg/100 ml beginning decreased time, ranging 0.68-0.72 end addition positive effect TSS samples. Significantly TPC (P<0.05) were obtained incorporated comparison other treatments.