บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Grapefruit gland oil composition is affected by wax application, storage temperature, and storage time.

Sun DaQing and Petracek, P. D.

Journal of agricultural and food chemistry. Vol: 47 Issue: 5 Pages: 2067-2069.

1999

บทคัดย่อ

Grapefruit gland oil composition is affected by wax application, storage temperature, and storage time.

The effect of wax application, storage temperature (4 or 21 degrees C), and storage time (14 or 28 days after wax application) on grapefruit gland oil composition was examined by capillary gas chromatography. Wax application decreases nonanal and nootkatone levels. beta-Pinene, alpha-phellandrene, 3-carene, ocimene, octanol, trans-linalool oxide, and cis-p-mentha-2,8-dien-1-ol levels increase, but limonene levels decrease, with temperature. Levels of alpha-pinene, limonene, linalool, citronellal, alpha-terpineol, neral, dodecanal, and alpha-humulene decrease with time. Levels of alpha-phellandrene, 3-carene, ocimene, and trans-linalool oxide increase with time. No compound level was affected by the interactive action of temperature and wax application, suggesting that these two factors cause grapefruit oil gland collapse (postharvest pitting) through means other than changing gland oil composition. Compounds that are toxic to the Caribbean fruit fly (alpha-pinene, limonene, (alpha-terpineol, and some aldehydes) decrease with time, thus suggesting grapefruit becomes increasingly susceptible to the fly during storage.