Stripped Corn Oil Controls Scald and Maintains Volatile Production Potential in Golden Supreme and Delicious Apples

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• 作者：Zhiguo Ju and Eric A. Curry
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2000
• 出版时间：June 2000
• 年：2000
• 卷：48
• 期：6
• 页码：2173 - 2177
• 全文大小：117K
• 年卷期：v.48,no.6(June 2000)
• ISSN：1520-5118

文摘

Effects of stripped (ages/gifchars/alpha.gif" BORDER=0>-tocopherol < 5 mg L^-1) corn oil on flesh firmness, skin color, acidity, solublesolids content (SSC), scald, and fruit volatiles during 6 months at 0 ages/entities/deg.gif">C were studied using GoldenSupreme and Delicious apples. Treatment with 10% oil emulsion reduced production of ethylene,ages/gifchars/alpha.gif" BORDER=0>-farnesene, and major volatile esters in the first 3 months of storage, but this trend reversed after5 months. After 6 months at 0 ages/entities/deg.gif">C plus 7 days at 20 ages/entities/deg.gif">C, oil-treated fruit were firmer and greenerand had higher levels of titratable acidity than the controls. In addition, control fruit developed27% and 42% scald in Golden Supreme and Delicious apples, respectively, whereas oil-treated fruitwere free from scald. Soluble solids content and ethanol production were unaffected by oil treatment.Keywords: Corn oil; ethylene; ages/gifchars/alpha.gif" BORDER=0>-farnesene; volatile esters; ethanol; Malus sylvestris var. domestica