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Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

As the main processing product of apple in China, juice contributed great to the value-added of the industry. However, browning reaction is easy to occur during processing and storage, resulting in color instability, quality deterioration and reduced commercial value. Therefore, using antioxidants effectively to solve the browning problem of apple juice is an important issue faced by juice processing industry. In this paper, the progress of the apple juice browning mechanism is reviewed, and the action mechanism of four common antioxidants including apple polyphenols, ascorbic acid, sulfur dioxide and glutathione are also described. Moreover, the advantages and disadvantages of each antioxidant are compared and analyzed, further putting forward the use of synergistic color protection can make up for the problems of independent use and improve the antioxidant effect to provide an idea for solving the browning problem of apple juice.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

PURPOSE: To investigate the inducton of apple polyphenols on the apoptosis of ACC -M cell in vitro. METHODS: The effects of apple polyphenols on the apoptosis of ACC-M cell was observed by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) assay and flow cytometry. RT-PCR assay was used to detect the effects of apple polyphenols on the mRNA expression of caspase-3 in ACC-M cell. At the same time, Western blot was used to observe the influences of apple polyphenols on the protein of caspase-3 in ACC-M cell. The data were analyzed using SPSS13.0 software package. RESULTS: Compared with the control group, apoptosis of ACC-M cell in the experimental group increased and caspase-3 mRNA and protein expression increased significantly with the increase of the concentration of apple polyphenol (P <0.05). CONCLUSION: Apple polyphenols could induce cell apoptosis in ACC-M cell in vitro, and one of the mechanisms of apple polyphenols inducing the apoptosis in ACC-M cell was probably to promote the expression of caspase-3 mRNA and its protein. Supported by Science and Technology Project of Guangdong Province(2009B020312007). [ABSTRACT FROM AUTHOR]