Sugar and phenol content in apple with or without watercore
- 7 October 2015
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 96 (8), 2845-2850
- https://doi.org/10.1002/jsfa.7453
Abstract
Higher peroxidase activity and total and individual dihydrochalcone content leads us to believe that oxidative stress occurred. These results show that watercore has an influence on apple fruit sugar and phenol content even before any visual signs of internal breakdown and browning. With the development of non-destructive techniques for phenol content determination, the knowledge about phenolic changes in watercore affected fruits could aid with apple fruit sorting. © 2015 Society of Chemical Industry.Keywords
Funding Information
- Javna Agencija za Raziskovalno Dejavnost RS (No. P4-0013-0481)
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