A poststorage burst of 6-methyl-5-hepten-2-one (MHO) may be related to superficial scald development in 'Cortland' apples.
Mir, N.; Perez, R.; Beaudry, R. M.;
Journal of the American Society for Horticultural Science Year: 1999 Vol: 124 Issue: 2 Pages: 173-176 Ref: 31 ref.
1999
บทคัดย่อ
Apple cv. Cortland fruits, either untreated or treated with diphenylamine (DPA), were stored for 120 days in air at 0 deg C. Peel samples were taken from these fruits immediately after storage and placed in glass vials and incubated for 48 h, or were isolated from fruits held for 2-72 hours at 22 deg C then incubated in the vials for 2 h. Emission of alpha -farnesene and its oxidation product MHO were measured in the vial headspace. alpha -Farnesene content in the gas phase of vials with peel samples reached a maximal level 2 h after vials were sealed and was higher in DPA-treated than untreated fruits. The content of alpha -farnesene in the vial headspace remained unchanged for DPA-treated fruit peel during the 2-day holding period. However, alpha -farnesene declined rapidly after 10 h incubation for control samples. Incubating peel samples of control fruits under an N2 atmosphere prevented the decline in alpha -farnesene. The MHO release by the peel of control fruits was rapid during the first
2 h and continued to increase for 24 h. In contrast, the MHO released from DPA-treated fruit peels was 8000-fold lower than from peel samples of control fruits. The increase in vapour phase MHO was concomitant with peel browning in controls. For whole fruits held at 22 deg C for 2-72 h, cumulative MHO release from fruit peels followed a pattern that was similar to the pattern of superficial scald development in these fruits.