บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Polyphenol fate and superficial scald in apple.

Piretti, M. V.; Gallerani, G.; Pratella, G. C.;

Postharvest Biology and Technology Year: 1994 Vol: 4 Issue: 3 Pages: 213-224 Ref: 27 ref.

1994

บทคัดย่อ

Polyphenol fate and superficial scald in apple.

ABSTRACT :

 

Apple fruits (cv. Granny Smith) harvested at the preclimacteric stage were (a) stored at 20 deg C for 10 days until yellowing (over-ripening) prior to storage at 0 deg and 95% RH, (b) dipped in 2000 p.p.m. diphenylamine for 20 s prior to storage at 0 deg and 95% RH, or (c) stored in low O2 (1% O2 + 2% CO2) at 0 deg and 95% RH. Control fruits were stored in air at 0 deg and 95% RH. Samples were removed for analysis 44, 109 and 205 days after the start of storage. Polyphenols in the skin were extracted and separated by HPLC using an internal standard. There was a general decline in the polyphenol fractions (epicatechin, quercetin glycosides, procyanidins and unknown polyphenols) in control fruits, which had high levels of scald (55% of fruits affected) after about 50 days' storage. Of the treatments, (a) was the most effective at preventing scald, followed by (b) and then (c). No evidence was found to involve flavonols, condensation between flavonoid glycosides and gallic acid or polymerization of

 flavan-3,4-diols in the development of scald. It is suggested that the oxidative coupling of o-dihydroxyphenols in damaged tissue remains the most likely explanation of browning.