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R.L. Brohier

Bio: R.L. Brohier is an academic researcher. The author has contributed to research in topics: Ripening & Phenylalanine ammonia-lyase. The author has an hindex of 1, co-authored 1 publications receiving 85 citations.

Papers
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TL;DR: In the field, the concentration of red anthocyanin pigments in the skin increased up to 3-fold before and during commercial harvest as discussed by the authors, and this increase coincided with the start of rapid ethylene production in the apples.

92 citations


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Journal ArticleDOI
TL;DR: This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidase) both qualitatively and quantitatively.
Abstract: This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the methods used for browning evaluation. Finally, the different methods for the control of browning are presented.

598 citations

Journal ArticleDOI
TL;DR: This review examines existing literature in this area, including the effect of agronomic and genetic modifications on the anthocyanin content of plants as well as other biotechnological factors and food processing.
Abstract: Anthocyanins are a group of natural occurring pigments responsible for the red-blue colour of many fruits and vegetables. Anthocyanins are of interest for two reasons because they cannot only be used in the technological field as natural colorants but also have important implications in the field of human health. Numerous studies indicate the potential effect that this family of flavonoids may have in reducing the incidence of cardiovascular disease, cancer, hyperlipidemias and other chronic diseases through the intake of anthocyanin-rich foods. This review examines existing literature in this area: from plant content and distribution to health implications, including the effect of agronomic and genetic modifications on the anthocyanin content of plants as well as other biotechnological factors and food processing. The bioavailability, metabolism, bioactivity, and epidemiology of anthocyanins will also be reviewed.

437 citations

Journal ArticleDOI
TL;DR: It is concluded that external factors may be involved in anthocyanin formation in apple either by providing the substrate for metabolic processes that are under endogenous control, or by interfering with endogenous control itself.

355 citations

Journal ArticleDOI
TL;DR: It is hypothesize that selected abiotic stress treatments, such as wounding, phytohormones, temperature, ultraviolent light, altered gas composition, heat shock, and water stress, will effect the secondary metabolism of fresh produce and increases the synthesis of phytochemicals with neutraceutical activity or reduce the production of undesirabe compounds.
Abstract: This paper proposes a concept based on applying postharvest abiotic stresses to enhance the neutraceutical content of fresh fruits and vegetables.We hypothesize that selected abiotic stress treatments, such as wounding, phytohormones, temperature, ultraviolent light, altered gas composition, heat shock, and water stress, among others,will effect the secondary metabolism of fresh produce and increases the synthesis of phytochemicals with neutraceutical activity or reduce the synthesis of undesirabe compounds.Controlled stresses may be used as tools by the fresh produce industry to enhance the health benefit properties of fresh-cut or whole fresh produce and by the food processing and dietary suppliment. Industries to obtain healthier processed products or enhance extractable nutraceuutical yields.

323 citations

Journal ArticleDOI
TL;DR: The literature of the regulation of color in apple skin has been reviewed and compared with current knowledge of regulation of flower color in this article, where the concentration and identification of flavonols, proanthocyanidins, and cyanidin glycosides were tabulated.
Abstract: The literature of the regulation of color in apple skin is reviewed and compared with current knowledge of the regulation of flower color. Color in apple skin is a blend of various amounts of chlorophyll, carotenoids, and anthocyanins/flavonols. A variety of red colors are produced by cyanidin glycosides copigmented with flavonols and other compounds. The concentration and identification of flavonols, proanthocyanidins, and cyanidin glycosides in apple skin are tabulated. From a knowledge of the pigments present in apples, and the biosynthetic pathway present in flowers, a possible biosynthetic pathway to cyanidin glycosides, proanthocyanidins (e.g., catechin), and flavonols (e.g., quercetin glycoside) can be derived. Anthocyanin biosynthesis is developmentally regulated; flavonols and proanthocyanidins are high in juvenile fruit, decrease in concentration during fruit growth, and then increase during fruit ripening. In some cultivars, anthocyanins also increase during ripening. Light is a key re...

260 citations