Changes in catechins and hydroxycinnamic acid derivatives during development of apples and pears

Abstract

Abstract We used quantitative methods to show that there are changes in the concentrations of catechins and hydroxycinnamic acids during the development of apples and pears. First, the concentrations of the phenolic compounds rise sharply until an age of about 2 to 3 months and then the catechin content is reduced (mg/whole fruit). Second, large quantities of catechins and hydroxycinnamic acid derivatives are formed in the early fruit (mg/1000 g). After a few weeks these concentrations decline very sharply, especially during the progressive growth of the fruits, to reach a more steady level at maturity.