The Role of Polyphenols in Quality, Postharvest Handling, and Processing of Fruits - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 278

Fig. 12.7 Eden TM , a new apple cultivar with low postcut enzymatic browning (left), is compared with MacSpur
(right). The flesh of Eden contains very low amount of catechin and epicatechin, polyphenolic substrates of
polyphenol oxidase (PPO) (Joshi et al., 2007). (The photograph provided by Dr S. Khanizadeh, AAFC, Canada.)
12.10 Concluding remarks
Understanding of the phenolic profiles and biosynthesis of phenolics in fruits as well as
their role in postharvest biology and food processing is very important for developing high-
quality fruit products. For example, understanding how polyphenolics are involved in the
mechanism of enzymatic browning will help in developing efficient protocols for the control
of enzymatic browning as well as to establish new approaches for development of antibrown-
ing genotypes. Beyond the classical role of polyphenols in determining physicochemical
quality of fruit and fruit products, their importance as nonnutrient health-promoting con-
stituents as well as nontraditional natural products in various industrial applications has
become one of the major focus of polyphenolic research in fruits.
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