אסיף מאגר המחקר החקלאי

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

Year:

1991

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Volume :

1

Co-Authors:

Lurie, S., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Pesis, E., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Ben-Arie, R., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel

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Abstract:

Various treatments were evaluated in attempts to delay or prevent the darkening of color which occurs on the sunscalded peel of apples (Malus domestica Borkh. 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. Concentration of aminoacids and reducing sugars in sun-damaged peel varied inversely with the severity of the scald. The phenolic content of scalded peel was higher than in healthy peel. Malonaldehyde was high in damaged peel at harvest but not after storage. These observations suggest that the color change of sunscalded peel during storage is due to non-oxidative, non-enzymatic processes. © 1991.

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