Superficial scald, a functional disorder of stored apples. II.—promoters and inhibitors

Autor: F. E. Huelin
Rok vydání: 1964
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 15:227-236
ISSN: 1097-0010
0022-5142
DOI: 10.1002/jsfa.2740150405
Popis: In confirmation of an earlier conclusion that volatile esters are not the major natural promoters of superficial scald, it has been shown I mole of butyl acetate in 5000 moles of air gave no increase of scald but produced a marked taint. Vapours of cyclohexane, cyclohexene, benzene and d-limonene, and n-hexadecane and hexadec-I-ene applied to the surface in ethanol solution reduced scald at suitable concentrations. The last three produced scald-like injury at higher concentrations. During storage in oiled wraps, cuticle oil and ursolic acid were transferred to the wraps and mineral oil to the apples. A more volatile minor fraction of the mineral oil contributed to the control of scald. Diphenylamine gave better control of scald than N-benzylaniline, dibenzylamine and dicyclohexylamine in decreasing order of effectiveness when used as dipping solutions in ethanol. Diphenylamine reduced volatile ester production at 1° but increased it at 20°, increased the production of less volatile esters of the lipid coating, and stabilised a pigment of the lipid coating. Quercetin reduced scald when applied to the fruit surface in ethanol solution, but cyanidin did not. The volatile-agent theory of scald, the nature of the volatile agents, their means of escape, natural inhibitors and the mechanism of control by diphenylamine and oiled wraps are discussed.
Databáze: OpenAIRE
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