บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Darkening of sunscald on apples in storage is a non-enzymatic and non-oxidative process.

Lurie, S.; Pesis, E.; Ben-Arie, R.;

Postharvest Biology and Technology Year: 1991 Vol: 1 Issue: 2 Pages: 119-125 Ref: 10 ref.

1991

บทคัดย่อ

Darkening of sunscald on apples in storage is a non-enzymatic and non-oxidative process.

Various treatments were evaluated in attempts to delay or prevent the darkening of colour which occurs on the sunscalded peel of fruits of cv. Granny Smith during storage. A preharvest ethephon spray to advance maturity at harvest, dips in various antioxidants before storage, storage in a controlled atmosphere (2% O2 + 4% CO2), or at a range of temperatures, did not prevent the disorder; nor did storage in 70% O2 accelerate its severity. The concentration of amino acids and reducing sugars in sun-damaged peel varied inversely with the severity of the scald. The phenolic content of scalded peel was higher than that of healthy peel. Malonaldehyde was high in damaged peel at harvest but not after storage. These observations suggest that the colour change of sunscalded peel during storage is due to non-oxidative, non-enzymatic processes.