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Susceptibility of Five Apple Cultivars to Browning

Phenolic compounds and polyphenol oxidase (ppo) activity in five apple cultivars were assessed in relation to browning susceptibility. The degree of browning was determined by measuring brown pigments in homogenised pulp. The analysis variance of the browning rate, polyphenol content and ppo activity showed that only the effect of cultivar was significant while the interaction of location and cultivar not significant. Comparison of means (Duncan) classified the cultivars in view of browning rate in three groups (P<0.01): Strong (Red Delicious), weak (Arangeh and Granny Smith), and mid (Golden Delicious). Arangeh was the superior variety due to its highest total soluble solids and lowest browning rate.