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Chlorogenic Acid and the Enzymic Browning of Apples and Pears

Nature volume 172, page 678 (1953)Cite this article

Abstract

Joslyn and Ponting1 have recently stressed the meagreness of the information regarding individual phenolic compounds involved in the enzymic browning of fruits, although they suggested that chlorogenic acid was a possible substrate (cf. Ingraham and Corse2). Since chlorogenic acid is known to be acted on by the polyphenoloxidase of sweet potatoes3, and to be widely distributed in many plant tissues including apples and pears4, we have investigated its role in the enzymic browning of these two fruits.

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References

  1. Joslyn and Ponting, Adv. Food Res., 3, 1 (1951).

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  2. Ingraham and Corse, J. Amer. Chem. Soc., 73 (1951).

  3. Rudkin and Nelson, J. Amer. Chem. Soc., 69, 1470 (1947).

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Author notes

  1. C. WEURMAN: And of Central Institute for Nutrition Research, Utrecht.

Authors and Affiliations

  1. Low Temperature Station, Department of Scientific and Industrial Research, Downing Street, Cambridge

    C. WEURMAN & T. SWAIN

Authors
  1. C. WEURMAN
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  2. T. SWAIN
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WEURMAN, C., SWAIN, T. Chlorogenic Acid and the Enzymic Browning of Apples and Pears. Nature 172, 678 (1953). https://doi.org/10.1038/172678a0

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