Non-browning apple, method for producing the same, and drink and food using the same

摘要

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.