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What is Polyphenol Oxidase in Apple Cultivars about?

The document discusses enzymatic browning, polyphenol oxidase activity, and polyphenols in four apple cultivars during fruit development. It finds that enzymatic browning, polyphenol oxidase activity, and polyphenol content all differ significantly among cultivars and developmental stages, and interact with each other. Chlorogenic acid and catechins are major polyphenols that contribute to browning. Controlling browning is important for the apple industry, and cultivar selection aims to balance high polyphe

Author

Muthu Ganesan

Language

EN