Susceptibility of five apple cultivars to enzymatic browning

Phenolic compounds and polyphenoloxidase (PPO) activity in relation to browning susceptibility of five cultivars of apple were studied. Browning rate was determined by measuring brown pigments formation following pomace homogenization. ANOVA results for browning rate, phenolic compounds and PPO activity showed significant differences among cultivars. The cultivars were divided into strong ('Red Delicious'), weak ('Arangeh', 'Granny Smith', 'Golden Smoty') and medium ('Golden Delicious') in response to browning rate. 'Arangeh' apples scored highest due to the lowest browning rate.