Abstract: Seven mid-late ripening apple varieties(Yueyanghong,Yueshuai,Wangshanhong,Qiufuhong,Yuehua,Yueguan,Yueping) bred by Liaoning Institute of Pomology were used as the materials to find out the cultivars which had browning resistance and were suitable for fresh-cutting and processing.The quality,browning relevant indicators and related enzyme activities changes were studied.The result showed that the longest cold storage period for fresh-cut apples was 12 days.The weight loss rate of each variety during the cold storage period was between 3.80% and 5.24%. Except for Yueshuai,the content of total soluble solid( TSS) in other varieties increased by 13.3%—21.3% during cold storage.The titritable acidity(TA) content continued to decrease,the Yueguan TA content decreased by a minimum of 18.8%,and the Yueshuai fell by a maximum of 71.8%.At the end of storage,Yueping had the highest browning degree of 15.1% and Yueguan was the smallest of 8.87%.The total phenol content,falconoid content,POD and PAL activity of each variety were increasing.The PPO activity showed a single peak change.The browning degree had extremely significant positive correlation with falconoid content and weight loss rate,significant positive correlation with total phenol content and PPO activity,and extremely significant negative correlation with TA content.It suggested that PPO was the dominant enzyme that affected fresh-cutting apples browning. Yueshuai and Yueguan were anti-browning varieties,suitable for fresh-cutting and processing.Yuehua and Yueyanghong had heavy color during cold storage period in spite of their small increasing amplitude of browning degree.Qiufuhong,Wangshanhong and Yueping were easy to browning,so they were not suitable for fresh-cutting and processing.

Key words: Apple, Fresh-cutting, Browning, Cold storage, Quality, Physiology

摘要： 为筛选抗褐变、适宜鲜切的苹果品种，以辽宁省果树科学研究所选育的7个中晚熟苹果品种（岳阳红、岳帅、望山红、秋富红、岳华、岳冠、岳苹）为试材，研究鲜切后冷藏期间果实品质、褐变指标及相关酶活性变化。结果表明，鲜切苹果的适宜冷藏期最长为12 d。各品种鲜切后冷藏期间失重率在3.80%～5.24%。除岳帅可溶性固形物（TSS）含量降低外，其余品种TSS含量均升高，升幅在13.3%～21.3%。可滴定酸（TA）含量总体上不断降低，岳冠TA含量降幅最小，为18.8%，岳帅降幅最大，为71.8%。冷藏结束时，岳苹褐变强度最大，为15.1%，岳冠最小，为8.87%。各品种冷藏期间总酚、类黄酮含量增加、过氧化物酶（POD）和苯丙氨酸解氨酶（PAL）活性不断升高，多酚氧化酶（PPO）活性呈单峰变化。果肉褐变强度与类黄酮含量和失重率极显著正相关，与总酚含量和PPO活性显著正相关，与TA含量极显著负相关。说明PPO是影响参试品种果实鲜切褐变的主导酶。岳帅、岳冠抗褐变能力强，适合鲜切及加工；岳华和岳阳红虽然冷藏期间果肉褐变强度增幅不大，但果肉底色深，冷藏后果肉颜色相对较深；秋富红、望山红、岳苹鲜切后冷藏期间褐变严重，不适合鲜切和加工。

关键词: 苹果, 鲜切, 褐变, 冷藏, 品质, 生理