BIOCHEMICAL AND ENZYMATIC CHANGES IN APPLE DURING COLD-STORAGE

Biochemical and enzymatic changes in apple during cold storage were studied. Total soluble solids, total sugars and soluble protein contents increased upto 150 days of storage and thereafter declined. In contrast, titratable acidity, total phenols and pectin contents followed a linear declining trend throughout the storage period of 7 months. The activity of polygalacturonase and cellulase increased upto 150 days of storage, thereby leading to softening of apple. The activities of thaw enzymes declined thereafter.