ABSTRACT
ABSTRACT: Taking Well-Color Apple (WCA) and Poor-Color Apple (PCA) (red area > 80% WCA, red area < 20% PCA) as materials, the variations of color value and texture were investigated during cold storage. The result showed that their color values changed during the cold storage and pH values rose gradually. Firmness of PCA declined faster than that of WCA. Protopectin content of the two treatments decreased significantly while water-soluble content pectin increased obviously, meanwhile MDA content of both kept increasing. Correlation analysis indicated that their b* value correlated with the pH value but a* value had no significant correlation (p < 0.05), and the firmness had extremely significant correlation (P < 0.01) both pectin and MDA.
