Total phenolics anthocyanins and antioxidant activity in the peel of the stored apples
2000
Mareczek, A. | Leja, A. | Ben, J. (Agricultural University, Krakow (Poland))
The analyses were performed after 200 days of storage apples of two cultivars in the regular storage at 0 deg C or in controlled atmosphere (CA) and after additional 8 days at 16 deg C. The level of phenolics in stored fruits was similar, except Golden Reiders apples kept in CA, showing higher content of those compounds. Additional 8 days at 16 deg C reduced phenolics content only in the peel of Gala Must fruits previously stored at 0 deg C. Anthocyanins were not detected in the peel of Golden Reinders apples, in Gala Must they increased in fruits stored both in the regular storage and CA but distincly decreased being kept for 8 days at 16 deg C. Total antixidant activity of fruit peel determined after 200 days both in the regular storage and in CA was very low but rapidly increased after 200 days both in the regular storage and in CA was very low but rapidly increased after additional 8 days at 16 deg C
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