هدفت هذه الدراسة الى استخلاص عصير التفاح من ثمار التفاح الاخضر السابق معاملتها بالمستخلص المائي لقشور التفاح، قبل خزن العصير المستخلص على درجة حرارة (4)°م، ولمدة (30) يوما، ومقارنتها مع عصير الثمار غير المعاملة وذلك لمعرفة تأثير تثبيط انزيم البولي فينول اوكسيديز (Polyphenol oxidase) (PPO)، في ثمار التفاح بالمعاملات المذكورة في بعض خصائص عصير التفاح المستخلص من تلك الثمار، والصفات المدروسة هي: و الفعالية الانزيمية المتبقية و السكريات الكلية الذائبة و محتوى حامض الاسكوربيك ومحتوى الفينولات الكلية و دليل الاسمرار، حيث كانت لغمر الثمار بالمستخلص المائي لقشور التفاح تاُثير معنوي في خفض الفعالية الانزيمية المتبقية و قيم حامض الاسكوربيك لعصير الثمار المعاملة ، بينما السكريات الكلية الذائبة و المحتوى الفينولات الكلية حدث زيادة معنوية في قيمها بعد انتهاء فترة الخزن ، اما قيم دليل الاسمرار لم تتأثر عند نهاية التخزين.
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