Total Phenolics Content, Antioxidant Capacity, Physicochemical Attributes, and Browning Susceptibility of Different Apple Cultivars for Minimal Processing

Figures & data

Table 1. Firmness, juiciness, soluble solids, pH, and acidity of the flesh of five apple cultivars.

Cultivar	Firmness (N)	Juiciness (g.100g^–1 FW)	Soluble solids (°Brix)	pH	Acidity(g MA.100g^–1 FW)	SSC:acid ratio (°Brix/g MA.100g^–1 FW)^y
Caricia	48.53c^z	48.58d	13.4c	3.7c	0.32b	41.8b
Eva	44.25c	56.91cd	14.8b	3.8b	0.25b	59.2b
Granny Smith	77.43a	78.18a	12.2d	3.4d	0.52a	23.4c
Princesa	65.70b	68.60ab	13.0cd	3.9b	0.30b	43.3b
Red Delicious	51.66c	64.72bc	16.2da	4.2a	0.18c	90.0a

^zValues in the same column with different letters are significantly different (p ≤ 0.05) by Duncan’s test.

^ySSC: soluble solid content.

Table 2. Color parameter values of flesh cut surface of five apple cultivars.

	L*		a*		b*
Variedad	0 (min)	90 (min)	0 (min)	90 (min)	0 (min)	90 (min)	∆E*^z
Caricia	80.9a^y	72.9b	0.0d	4.2a	21.2bc	28.5a	11.4a
Eva	78.9bc	76.6a	2.0a	2.2b	22.0b	23.6c	3.0c
Granny Smith	79.3bc	75.6a	–0.9d	1.0c	13.5d	18.6d	6.1b
Princesa	79.5b	75.7a	–0.1c	1.2c	23.7a	25.6b	4.4c
Red Delicious	78.8c	73.2b	1.5b	4.4a	21.1c	28.9a	10.1a

^zTotal color difference between initial color flesh (t = 0 min) and after 90 min of being cut.

^yValues in the same column with different letters are significantly different (p ≤ 0.05) by Duncan’s test.

Figure 1. Color parameter changes on flesh cut surface of five apple cultivars. Bars indicate standard deviation.

Table 3. Change rate constants (k) of flesh color parameters of five apple cultivars.

Cultivar	Change rate constant (min^–1)
	kL* (R^2)	ka* (R^2)	kb* (R^2)	kC*ab (R^2)	khab (R^2)	k∆E*ab (R^2)
Caricia	–0.0818a^z	0.0462a	0.0784a	0.0821a	–0.0891a	0.1223a
	(0.8869)	(0.8845)	(0.8658)	(0.8716)	(0.8453)	(0.8742)
Eva	–0.0233b	0.0016c	0.0165b	0.0166c	–0.0003c	0.0312c
	(0.6528)	(0.4168)	(0.9376)	(0.9357)	(0.0035)	(0.7160)
Granny Smith	–0.0405ab	0.0213a	0.0556a	0.0555a	–0.0762a	0.0717b
	(0.9455)	(0.9700)	(0.9948)	(0.9949)	(0.9447)	(0.9742)
Princesa	–0.0417a	0.0144ab	0.0225b	0.0229b	–0.0321b	0.0496b
	(0.9854)	(0.9915)	(0.9669)	(0.9678)	(0.9909)	(0.9654)
Red Delicious	–0.0548a	0.0271a	0.0838a	0.0864a	–0.0384b	0.1039b
	(0.9090)	(0.8563)	(0.9473)	(0.9483)	(0.6759)	(0.9279)

^zValues in the same column with different letters are significantly different (p ≤ 0.05) by Duncan’s test.

Figure 2. Total phenolic content in flesh, peel, and peel + flesh of five apple cultivars. Different letters over columns of each trait across cultivars are significantly different (p ≤ 0.05) by Duncan’s test. Bars over each column indicate standard deviation.

Figure 3. Antioxidant activity (AEAC) in flesh, peel, and peel + flesh of five apple cultivars. Different letters over columns of each trait across cultivars are significantly different (p ≤ 0.05) by Duncan’s test. Bars over each column indicate standard deviation.