Non-browning Apple via Low Polyphenol Oxidase Selection
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Solution Overview
Problem
Apples tend to brown rapidly, especially when grated, cut, or frozen, leading to reduced commercial value and limited use in processed foods, as existing measures to prevent browning often require special treatments and can be costly and inefficient.
Innovation Solution
Developing a non-browning apple variety, 'Aori No. 27', through crossbreeding with low polyphenol oxidase activity and total polyphenol content, which maintains its color and prevents browning even after grating, cutting, or freezing, eliminating the need for additional browning prevention measures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional browning prevention measures (addition of antioxidants, immersion treatments) are applied, then browning is reduced, but cost and complexity increase due to special treatments and foreign matter addition
Solution Approach 1:
The patent extracts and eliminates the need for external browning prevention agents by selecting apple varieties with inherently low polyphenol oxidase activity and low total polyphenol content. This removes the harmful factor (browning) through genetic selection rather than adding external substances, thereby reducing complexity and cost.
Solution Approach 2:
The apple variety itself provides browning resistance through its inherent biochemical characteristics (low PPO activity and low polyphenol content). The apple serves its own protection needs without requiring external interventions, treatments, or additives, simplifying the overall system.
2Object-affected harmful factors
If conventional browning prevention measures are applied, then browning is reduced, but additional costs and work are required for special treatments
Solution Approach 1:
The patent removes the need for expensive and labor-intensive browning prevention treatments by using genetically selected apple varieties that naturally resist browning. This extraction of the problem through selection eliminates subsequent costs and work requirements.
Solution Approach 2:
The patent replaces expensive, complex prevention systems with a simple, inherent genetic trait of the apple variety. The low PPO activity and low polyphenol content are built-in characteristics that provide continuous protection without requiring ongoing external inputs or treatments.
3Object-affected harmful factors
If conventional browning prevention measures are applied, then browning is reduced, but the apple requires additional additives and foreign matters
Solution Approach 1:
The patent extracts and eliminates the need for adding foreign substances by selecting apple varieties that naturally possess low polyphenol oxidase activity and low total polyphenol content. This inherent resistance allows the apple to prevent browning without requiring external additives.
Solution Approach 2:
The apple variety provides its own browning protection through its inherent biochemical composition. The low PPO activity and low polyphenol content are intrinsic properties that enable the apple to resist browning independently, without needing external substances or additives.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The non-browning apple variety 'Aori No. 27' significantly enhances the commercial value and versatility of apples by maintaining its color and preventing browning in various applications, reducing the need for additional treatments and additives, and expanding its use in processed foods and beverages.
Implementation Method 1
Browning accompanies an enzymatic chemical reaction, which is caused by oxidization of polyphenols contained in plants into quinones by polyphenol oxidase
Implementation Method 2
polyphenol oxidase, which finally results in oxidative condensation to a mealanin-like black material
Data Source
AI summary
It is intended to provide a method for producing a non-browning apple. Apples in which total polyphenol content is not more than 40 mg/100 g fresh weight in terms of catechin when extracted from apple flesh using methanol and assayed by the Folin-Denis method are used as cross parents and by crossing and breeding them, using a low level of the browning degree of fruit flesh as an index and performing selection based on the index, the non-browning apple is produced. The non-browning apple has a non-browning characteristic that browning of flesh is less likely to occur and a polyphenol oxidase activity is significantly lower than that of a conventional cultivar.