ArticleFoods (Basel, Switzerland)2021
Determination of Post-Harvest Biochemical Composition, Enzymatic Activities, and Oxidative Browning in 14 Apple Cultivars.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 55 citations in OpenAlex.
- Short-term anoxia improves postharvest quality and reduces browning-related enzyme activity in edibleFood chemistry: X · 2026Article
- Unleashing the power of visible-near infrared spectroscopy: predicting Golden Delicious apple enzyme activity.Journal of the science of food and agriculture · 2026Article
- Impact of Packaging Material on Polyphenol Preservation and Environmental Sustainability in Fresh-Cut Apples.Molecules (Basel, Switzerland) · 2026Article
- Beyond a simple oxidation reaction: the complex molecular network regulating fruit and vegetable browning.Horticulture research · 2026Article
- A Comprehensive Review of Biochemical Insights and Advanced Packaging Technologies for Shelf-Life Enhancement of Temperate Fruits.Biosensors · 2026Review
- The Fortification of Fruit Mousses with Encapsulated Bioactive Compounds in a Potato Starch Matrix as an Example of Novel Functional Foods.International journal of molecular sciences · 2026Article
- Comprehensive analysis of enzymatic browning in hazelnuts (Frontiers in plant science · 2026Article
- Integrated multi-dimensional micro-structure reveals the changes in moisture migration and quality attributes during drying of apple slices with ultrasonic pretreatment.Food chemistry: X · 2025Article
- The Effect of Apple and Pear Cultivars on In Vitro Fermentation with Human Faecal Microbiota.Microorganisms · 2025Article
- Exploring Postharvest Metabolic Shifts and NOX2 Inhibitory Potential in Strawberry Fruits and Leaves via Untargeted LC-MS/MS and Chemometric Analysis.Metabolites · 2025Article
- Combining Abiotic Stresses as a Low-Cost Strategy for Increasing the Phenolic Content in Apple Agro-Industrial By-Products.Antioxidants (Basel, Switzerland) · 2025Article
- Calcium chloride connects potato greening and enzymatic browning through salicylic acid.Food chemistry. Molecular sciences · 2024Article
- Distribution and Stability of Polyphenols in Juices Made from Traditional Apple Cultivars Grown in Bosnia and Herzegovina.Molecules (Basel, Switzerland) · 2022Article
- A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
Abstract
Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality. Phenolic compounds also serve as modifiers of enzymatic activity, whether inhibition or stimulation. Polyphenol oxidases (PPO) and peroxidases (POD) use phenolic compounds as substrates in oxidative browning. Apple browning leads to flesh color, taste, texture, and flavor degradation, representing a drawback for the variety and its' market appraisal. This study was conducted to investigate the process of browning in 14 apple cultivars throughout post-harvest at three-time points: immediately (T0), one hour (T1), and 24 h (T2) after apples were cut in half. Color parameters L* (lightness), a* (red/green), b* (yellow/blue) were measured, and chroma (Δ
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.