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Total phenolics and chlorogenic acid in different plum cultivars ranged from 262 to 922 μ/g and 33 to 103, μg/g, respectively. Stanley plums had the highest polyphenol oxidase (PPO) activity and chlorogenic acid to total phenolics ratio as compared to all other cultivars. Degradation of anthocyanins in the juice made from Stanley plums was directly related to the level of PPO in the juice. Among PPO inhibitors, L-cysteine and sodium metabisulfite (at 0.5 and 1.0 mM) were effective in minimizing degradation of anthocyanins. Anthocyanins in the juice samples were heat stable and pasteurized juice showed acceptable microbial quality.
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Siddiq et al. (1994) studied this question.
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