บทคัดย่องานวิจัย

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Farnesene and squalene reduce scald in apples and pears.

Curry, E. A.;

Acta Horticulturae Year: 2000 Issue: No. 518 Pages: 137-144 Ref: 11 ref.

2000

บทคัดย่อ

Farnesene and squalene reduce scald in apples and pears.

Results of experiments carried out on apples and pears between 1991 and 1996 are presented. In early trials, farnesene applied as a wipe to apples and pears reduced scald in regular storage to almost 0%. Dipping fruits in various rates of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) or ascorbic acid had differing effects on scald, however, none were as effective as farnesene. Other farnesene derivatives such as farnesyl acetone, farnesyl acetate and farnesol had variable results. Treating fruits with geraniol increased scald in all fruits. Treating with squalene reduced scald more than all other treatments. Because of its use as a human nutritional supplement, as well as its near odourless properties, a series of squalene emulsions were evaluated for efficacy in scald reduction. Fruits were dipped in simple macroemulsions of 0, 1.25, 2.5 and 5.0% squalene plus 0.2% Tween 20. Results indicated that with 2.5% squalene, scald was reduced by about 60-80% in apples and 95% in pears.

 In 1996, combinations of squalene, and ethoxyquin (ETQ) or diphenylamine (DPA) were applied to fruits at harvest. After 6 months' storage at -1 deg C plus 7 days at 20 deg C, a 5% emulsion of squalene reduced scald to 0% on 'd'Anjou' [Beurre d'Anjou] pears, whereas only at 0.27% did ETQ achieve the same level of control. DPA at 0.2% reduced scald to 55% in Delicious apples after 10 months' storage at -1 deg C plus 7 days at 20 deg C. The combination of 5% squalene + 0.2% DPA reduced scald to 7%.