Antioxidant system level in 'Braeburn' apple is related to its browning disorder

Many factors related to the occurrence of browning disorder in 'Braeburn' a pple were investigated, including harvest maturity, cumulative temperature in growing season, and different orchard locations. The incidence of browni ng disorder was related to the harvest time of fruit and the activity of su peroxide dismutase. Superoxide dismutase activity was lower in late harvest ed 'Braeburn' apple fruit that had a higher disorder incidence. The risk of browning disorder was higher after growing seasons with lower cumulative t emperature and lower activities of superoxide dismutase and catalase in fru it. The fruit harvested from the orchard located in a colder area had lower catalase activity, lower lipid soluble antioxidant levels, and a higher ri sk of browning disorder.