The Comparison of Browning Potency of some Iranian Apple Fruit Genotypes for Introducing to Processing Industry

Enzymatic browning of apple fruits (Malus × domestica.) is the main factor responsible for quality deterioration in processed products such as juice, fresh-cut slices and chips. In this study, biochemical characterization of enzymatic browning in fresh slides of some selected Iranian apple genotypes was investigated. Surface tissue browning, total phenolics and flavenoid content, polyphenolic compounds and antioxidant activity were determined. Some genotypes i.e. IRI1, IRI4 and IRI6 exhibited the low post-cutting enzymatic browning as compared to other genotypes. Browning intensity showed a positive correlation with total phenol, flavonoid content and chlorogenic acid and also a significant negative correlation with catechin in apple slides. No significant correlation was seen between antioxidant activity and browning intensity in different apple genotypes. In conclusion, IRI1, IRI4 and IRI6 genotypes that were breed in a research collection that was located in Karaj exhibited the lowest browning which can be suitable for products such as fresh-cut slices, juices, purees, and dried chips.