Superficial scald, a functional disorder of stored apples. I.—The rôle of volatile substances

Autor:	F. E. Huelin, B. H. Kennett
Rok vydání:	1958
Předmět:	Nutrition and Dietetics Ethanol Chemistry Butanol Acetaldehyde Propionaldehyde Hexanal Caproic Acid Hexane chemistry.chemical_compound Acetone Organic chemistry Agronomy and Crop Science Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 9:657-666
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740091006
Popis:	The effect of 19 volatile products on the development of superficial scald was investigated. These included formic, acetic, butyric and caproic acids and their ethyl esters; methanol, ethanol, butanol, and hexanol; butyl and hexyl acetates; acetaldehyde, propionaldehyde, hexanal, and acetone; and ethylene. At a concentration of one mole in 10,000 moles of air only butyric and caproic acids and butyl and hexyl acetates significantly increased scald in oil-wrapped apples, and the level in all cases was below that of unwrappped untreated fruit. The concentration of volatile acids, alcohols and esters in the scald-liable tissue was unaffected by storage in oil wraps. Crude ‘hexane’ at a concentration of one mole in 150 moles of air gave excellent control, which was reduced by purification of the ‘hexane’. The volatile theory of scald, the nature of the causal factor, and the mechanism of control by oil wraps is discussed.
Databáze:	OpenAIRE
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