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Darkening of sunscald on apples in storage is a non-enzymatic and non-oxidative process
Year:
1991
Source of publication :
Postharvest Biology and Technology
Authors :
Ben-Arie, Ruth
;
.
Lurie, Susan
;
.
Pesis, Edna
;
.
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
Facilitators :
From page:
119
To page:
125
(
Total pages:
7
)
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.
Note:
Related Files :
Apple
color
Malus domestica
Malus sylvestris
postharvest injuries
Sunscald
technology and storage
Show More
Related Content
More details
DOI :
10.1016/0925-5214(91)90003-T
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
26894
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:26
Scientific Publication
Darkening of sunscald on apples in storage is a non-enzymatic and non-oxidative process
1
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
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 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.
Scientific Publication
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