Stripped corn oil emulsion alters ripening, reduces superficial scald, and reduces core flush in `Granny Smith' apples and decay in `d'Anjou' pears
Zhiguo Ju and Eric A. Curry
Postharvest Biology and Technology Vol: 20 Issue: 2 Pages: 185-193.
2000
บทคัดย่อ
`Granny Smith' apples (Malus x domestica Borkh) and `Beurre
d'Anjou' pears (Pyrus communis L.) were dipped in a 2.5, 5, or 10%
stripped corn oil (
-tocopherol
<5 mg kg-1) emulsions, 2000 mg l-1 diphenylamine
(DPA), respectively, at harvest and stored in air at 0°C for 8 months.
Untreated fruit served as controls. In oil-treated apples and pears, ethylene
and -farnesene
production rates were lower in early storage and higher in late storage than in
controls. Untreated `Granny Smith' apples and `d'Anjou' pears developed 34 and
23% superficial scald, respectively, after 6 months storage, whereas fruit
treated with oil at 5 or 10%, or with DPA at 2000 mg l-1 were free
from scald. After 8 months storage, oil at 10% was as effective as DPA in
controlling scald in pears, whereas in apples, fruit treated with 10% oil
developed 18% scald and DPA-treated fruit were scald free. DPA-treated apples,
however, developed 32% senescent scald, while 5 or 10% oil-treated fruit had
none. Oil-treated fruit were greener, firmer and contained more titratable
acidity after 8 months of storage than control or DPA-treated apples and pears.
In `Granny Smith', 100% of the controls and 79% of the DPA-treated fruit
developed coreflush after 8 months of storage, but in 10% oil-treated fruit,
coreflush was eliminated. In `d'Anjou', 34% of the controls and 27% of the
DPA-treated fruit showed decay after 8 months of storage, compared with 5%
decay in 5% oil-treated fruit, and no decay in 10% oil-treated fruit.