Articles
REDOX POTENTIAL IN THE TISSUE OF COLD-STORED APPLES AS AN INDICATOR OF ENZYMATIC ACTIVITY AND BROWNING
Article number
485_32
Pages
231 – 238
Language
Abstract
Under conditions of oxygen deficiency and lack of substrate of enzymatic browning that can develop inside apple flesh damaged by a redox electrode, a chemical balance appears.
Redox measurements allow the determination of the kinetics of biochemical reaction lasting up to ten minutes within apple tissue, and of the redox potential distribution in apple tissue – the parameters specific for every cultivar.
Redox potential can also be used to assess the susceptibility of apple flesh to enzymatic browning, quantified by means of the diffuse reflectance method.
Moreover, the biochemical examination of apple varieties for the content of chlorogenic acid, epicatechin and phloretin glucoside shows that this group of phenolic compounds is responsible for establishment of redox potential values.
Redox measurements have a potential value as a means to evaluate freshness and quality of minimally processed product.
Redox measurements allow the determination of the kinetics of biochemical reaction lasting up to ten minutes within apple tissue, and of the redox potential distribution in apple tissue – the parameters specific for every cultivar.
Redox potential can also be used to assess the susceptibility of apple flesh to enzymatic browning, quantified by means of the diffuse reflectance method.
Moreover, the biochemical examination of apple varieties for the content of chlorogenic acid, epicatechin and phloretin glucoside shows that this group of phenolic compounds is responsible for establishment of redox potential values.
Redox measurements have a potential value as a means to evaluate freshness and quality of minimally processed product.
Authors
A. Kuczynski
Keywords
phloretin glucoside, chlorogenic acid, minimally-processed fruit
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