Changes in the enzymic browning of Bramley's seedling apples during their development

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Abstract
A method for estimating the enzymic browning of the fruit tissue has been developed and applied to an investigation of the changes in the intensity of browning of Bramley's Seedling apples during their development. By comparing (1) the browning of the tissue with and without the addition of catechol, (2) the activity of the responsible enzymes and (3) the amount of total phenols and ascorbic acid, it was found that the intensity of browning is to a large extent determined by the activity of the enzyme system. It is concluded that naturally occurring enzyme inhibitors are also important factors in determining the extent of browning after injury.

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