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 solub...

In the last few years, spring frosts have become more of a rule than an exception. There are several prevention measures available for growers and numerous being tested; however, fruitlets often affected to some extent. One common phenomena is development frost rings. The aim our study was evaluate how occurrence rings affects sugar, organic acid, phenol content in flesh peel cv. ‘Gala’ apples....

Red leaf color is an attractive trait of Malus families, including crabapple (Malus spp.); however, little is known about the molecular mechanisms that regulate the coloration. Dihydroflavonols are intermediates in the production of both colored anthocyanins and colorless flavonols, and this current study focused on the gene expression balance involved in the relative accumulation of these comp...

In this study, we evaluated the changes in apple fruit quality during shelf life. After a month of cold storage, apples of cultivars "Jonagold" and "Golden Delicious" were exposed to ambient temperatures for 21 d, with subsequent sampling every 3 or 4 d. Fruit firmness, changes in amounts of sugars, malic acid, and phenolics were observed during shelf life. Chemical analyses were done with HPLC...