Ada, R. & Morais, A. (2002). Polyphenol oxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple. Journal of the Science of Food and Agriculture, 82, 120-126.
Amiot, M., Tacchini, J. M., Aubert, S. & Nicolas, J. (1992). Phenolic composition and browning susceptibility of various apple cultivars at maturity. Journal of Food Science, 57 (4), 958-962.
Ana, J., Silvia, Z. P. & Jose, A.R. (2015). Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties. Food Science and Technology, 61 (1), 101-122.
Bailly, C., Benamar, A., Corbineau, F. & Côme, D. (1996). Changes in malon-dialdehyde content and in superoxide dismutase, catalase and glutathione reductase activities in sunflower seeds as related to deterioration during accelerated ageing. Journal of Plant Physiology, 97 (1), 104-110.
Barrett, D.M., Lee, C. Y. & Liu, F. W. (1991). Changes in “Delicious” apple browning and softening during controlled atmosphere storage. Journal of Food Quality, 14, 443-445.
Begic-Akagic, A., Spaho, N., Orucevic, S., Drkenda1, P., Kurtovic, M., Gasi, F., Kopjar. M. & Pilizota, V. (2011). Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice. Croatian Journal of Food Science and Technology, 3 (2), 1-8.
Bradford, M. M. (1976). A rapid and sensitive method for the quantization of microgram quantities of protein utilizing the principle of protein dye binding. Analytical Biochemistry, 72, 248-254.
Burda, S., Oleszek, W. & Lee, C.Y. (1990). Phenolic compounds and their changes in apples during maturation and cold storage. Journal of the Science of Food and Agriculture. 39, 945-948.
Chaparzadeh, N. & Yavari, B. (2013). Antioxidant responses of Golden delicious apple under cold storage conditions. Iranian Journal of Plant Physiology, 4 (1), 907-915. (In Farsi).
Coseteng, M. Y. & Lee, C. Y. (1987). Changes in apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning. Journal of Food Science, 52, 985-989.
De Vos, C., Schat, H., De Waal, M., Vooijs, R. & Ernst, W. (1991). Increased to copper-induced damage of the root plasma membrane in copper tolerant Silene cucubalus. Journal of Plant Physiology, 82, 523-528.
Eberhardt, M.V., Lee, C. Y. & Liu, R.H. (2000). Antioxidant activity of fresh apples. Nature. 405, 903-904.
Faniadis, D., Drogoudi, P. & Vasilakakis. M. (2010). Effects of cultivar, orchard elevation, and storage on fruit quality characters of sweet cherry (Prunus avium L.). Scientia Horticulturae, 125(3), 301-304.
Food and Agriculture Organization. (2014). Food Production in FAO. Retrieved September 23, 2014, from http://www.fao.org/faostat/en/#data/QC.
Holderbaum, D. M., Kon, T., Kudo, T. & Guerra, M. P. (2010). Enzymatic browning, polyphenol oxidase activity, and polyphenols in four apple cultivars: Dynamics during Fruit development. Hortscience, 45(8), 1150-1154.
Kevers, C., Pincemails, J., Tabart, J., Defraigne, J.O. & Dommes, J. (2011). Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears. Journal of Agricultural and Food Chemistry, 59 (11), 6165-6171.
Lata, B. (2008). Apple peel antioxidant status in relation to genotype, storage type and time. Scientia Horticulturae, 117 (1), 45-52.
Mansouri, S., Babalar, M., Kalantari, S. & Askary Sarcheshme, M. A. (2017). Effect of the foliar spraying of iron and soil application of the ammonium nitrate, on postharvest quality of apple 'Delbar stival'. Iranian Journal of Horticultural Science, 48 (3), 503-515. (in Farsi)
Marandi, R. (2009). Postharvest physiology (Handling and storage of fruits, vegetables, ornamental plants and medicinal herbs). (First ed.). Jahad Daneshgahi Azarbaijan Gharbi. (in Farsi)
Marangoni, A.G., Palma, T. & Stanley, D.W. (1996). Membrane effects in postharvest physiology. Postharvest Biology and Technology, 7, 193-217.
Milani, J. & Hamedi, M. (2005). Susceptibility of five apple cultivars to enzymatic browning. Acta Horticulturae, 682 (3), 2221-2226.
Mohebi, M., Babalar, M., Askary Sarcheshme, M. A., & Talaee, A. (2018). Effects of Iron and Nitrogen nutrition on apple fruit (Malus domestica cv. Fuji) quality during storage and on mineral contents in fruits and leaves. Iranian Journal of Horticultural Science, 48 (4), 733- 742. (In Farsi).
Napolitano, A., Cascone, A., Graziani, G., Ferracane, R., Scalfi, L., Di Vaio, C., Ritieni, A. & Fogliano, V. (2004). Influence of variety and storage on the polyphenol composition of apple flesh. Journal of Agricultural and Food Chemistry, 52, 6526-6531.
Ough, C. & Amerine, M. (1988). Phenolic compounds. Methods for analysis of musts and wine (2nd ed.). John Wiley & Sons, Inc.
Patthamakanokporn, O., Puwastien, P., Nitithamyong, A. & Sirichakwal, P. P. (2008). Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. Journal of Food Composition and Analysis, 21(3), 241-248.
Plotto, A. A., Azarenko, N., McDaniel, M. R., Crockett, P. W. & Mattheis, J. P. (1997). Eating quality of 'Gala' and 'Fuji' Apples from multiple harvests and storage durations. HortScience, 32 (5), 903-908.
Rocha, A. M. C. N. & Morais, A. M. M. B. (2002). Polyphenol oxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple. Journal of the Science of Food and Agriculture, 82, 120-126.
Sadat Moosavi, K. H., Dehghan, G., Hosseini, S. & Jahanban. A. (2014). Effect of five years storage on total phenolic content and antioxidant capacity of almond (Amygdalus communis L.) hull and shell from different genotypes. Avicenna Journal of Phytomedicine, 5, 24-33.
Shewfelt, R.L. (1992). Response of plant membranes to chilling and freezing, p.192–219. In: Y.Y. Leshem (ed.). The plant membrane: A biophysical approach. Kluwer, Dordrecht, the Netherlands.
Supapvanich, S., Prathaan, P. & Tepsorn, R. (2012). Browning inhibition in fresh-cut rose apple fruit cv. Taaptimjaan using konjac glucomannan coating incorporated with pineapple fruit extract. Postharvest Biology and Technology, 73, 46-49.
Sugiura, T., Ogawa, H., Fukuda, N. & Moriguchi, T. (2013). Changes in the taste and textural attributes of apples in response to climate change. Scientific Reports-Nature, 3 (7), 2418 -2418.
Treutter, D. (2006). Significance of flavonoids in plant resistance and enhancement of their biosynthesis. Environmental Chemistry Letters, 4, 147-157.
Valentines, M., Vilaplana, C. R., Torres, R., Usall, J. & Larrigaudiere, C. (2005). Specific roles of enzymatic browning and lignification in apple disease resistance. Postharvest Biology and Technology, 36, 227-234.
Vamos-Vigyazo, L., Nadudvari-Markus, V., Mihalyi. I., V. K., Nadudvari, Gajzago, I. & Nadudvari-Markus, V. (1976). Studies into the enzymic browning and polyphenol-polyphenol oxidase complex of applecultivars. Confructa, 21- 24.
Voisine, R., Vezina. L.P. & Willemot, C. (1993). Modification of phospholipids catabolism in microsomal membranes of irradiated cauliflower (Brassica oleracea L.). Journal of Plant Physiology, 102, 213-218.
Wills, R. B. H. T., Lee, H., Graham, D., McGlasson, W. B. & Hall, E. G. (1998). Postharvest: An introduction to the physiology and handling of fruit and vegetables. Springer Press.
Zomorodi, S. H. (2005). Effect of packing and potassium permanganate on quality and shelf life of apples in cold storage. Journal of Agricultural Engineering Research, 27 (6), 143 -156.