Abstract Apple flesh browning and enzymatic browning (EB) are important postharvest problems that can affect consumer attitude. In this study, the effect of pre-harvest zinc (Zn) spray on EB or fruit flesh color changes at harvest and after short period of storage time was investigated. Trees of apple (Malus domestica cultivar “Delbard Estival” and “Kohanz”) were sprayed with water (control), 0.13% of Oligo Zn-EDTA or 0.13% of Nano-Chelated Zn. Browning index (BI), total color changes (∆E), total phenol (TP), polyphenol oxidase (PPO) and peroxidase (POD) activities in the fruit were measured at spray time, 3 and 4 weeks after spray time (H1 and H2) and also after 3 weeks of storage (H1 + 3W and H2 + 3W) at 4 °C with 95% (RH). Treatments increased total phenolic concentrations and POD activity while, suppressed ∆E, BI and PPO activity of “Delbard Estival” and “Kohanz” cultivars. These findings suggest that the pre-harvest spray with Zn can affect EB and fruit flesh color changes in apples.
