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<p>This study aimed to investigate the compositional, biochemical, and enzymatic factors that drive early browning behavior in freshly cut slices of six commercially harvested apple (Malus × domestica Borkh.) cultivars: ‘Pink Lady’ (New Zealand), ‘Fuji’ (Japan), ‘Gala Apple’ (Himachal Pradesh), ‘Granny Smith’, ‘Golden Delicious’, and ‘Kinnaur Apple’ (The Royal). Fresh-cut slices were evaluated for changes during one hour of oxidation in sugars, major fatty acids, individual quantified phenolic content (QPC), total phenolic content (TPC), total flavonoid content (TFC), colorimetric indices (L*, a*, b*, and ∆BI), and the activities of polyphenol oxidase (PPO), peroxidase (POX), and lipoxygenase (LOX). Among the tested cultivars, ‘Golden Delicious’ exhibited the least browning and the smallest shifts in pulp color, consistent with its lower browning index values. Oxidation caused a general decline in TPC and TFC, with the smallest reduction observed in ‘Golden Delicious’. TPC showed a strong positive correlation with browning (r = 0.803, <i>p</i> &lt; 0.01), whereas TFC showed a weaker association (r = 0.239, <i>p</i> &gt; 0.05). Sugar composition changes were cultivar-dependent, while total major fatty acids increased during oxidation. Enzymatic activities (PPO, POX, LOX) increased within the first hour, with POX showing a more pronounced rise than PPO. Browning correlated moderately with PPO (r = 0.656, <i>p</i> &lt; 0.05) and POX (r = 0.561, <i>p</i> &lt; 0.05), but showed a negligible association with LOX (r = 0.091, <i>p</i> &gt; 0.05). Overall, the findings highlight ‘Golden Delicious’ as the most oxidation-resistant cultivar and identify TPC as the strongest biochemical contributor to early browning.</p>

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Insight into metabolic shifts and enzymatic activities of six commercial apple cultivars during initial browning

  • 期刊论文

  • 发表日期：

    2026年6月15日

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  • Rajni Sharma,
  • Muskan Bokolia,
  • M. B. Abhiram,
  • Megha Raj,
  • Baljinder Singh

摘要

This study aimed to investigate the compositional, biochemical, and enzymatic factors that drive early browning behavior in freshly cut slices of six commercially harvested apple (Malus × domestica Borkh.) cultivars: ‘Pink Lady’ (New Zealand), ‘Fuji’ (Japan), ‘Gala Apple’ (Himachal Pradesh), ‘Granny Smith’, ‘Golden Delicious’, and ‘Kinnaur Apple’ (The Royal). Fresh-cut slices were evaluated for changes during one hour of oxidation in sugars, major fatty acids, individual quantified phenolic content (QPC), total phenolic content (TPC), total flavonoid content (TFC), colorimetric indices (L*, a*, b*, and ∆BI), and the activities of polyphenol oxidase (PPO), peroxidase (POX), and lipoxygenase (LOX). Among the tested cultivars, ‘Golden Delicious’ exhibited the least browning and the smallest shifts in pulp color, consistent with its lower browning index values. Oxidation caused a general decline in TPC and TFC, with the smallest reduction observed in ‘Golden Delicious’. TPC showed a strong positive correlation with browning (r = 0.803, p < 0.01), whereas TFC showed a weaker association (r = 0.239, p > 0.05). Sugar composition changes were cultivar-dependent, while total major fatty acids increased during oxidation. Enzymatic activities (PPO, POX, LOX) increased within the first hour, with POX showing a more pronounced rise than PPO. Browning correlated moderately with PPO (r = 0.656, p < 0.05) and POX (r = 0.561, p < 0.05), but showed a negligible association with LOX (r = 0.091, p > 0.05). Overall, the findings highlight ‘Golden Delicious’ as the most oxidation-resistant cultivar and identify TPC as the strongest biochemical contributor to early browning.