Co-Authors:
Lurie, S., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcará Center, P.O. Box 6, Bet Dagan, 50250, Israel
Klein, J., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcará Center, P.O. Box 6, Bet Dagan, 50250, Israel
Ben-Arie, R., Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcará Center, P.O. Box 6, Bet Dagan, 50250, Israel
Abstract:
‘Granny Smith’ apples were subjected to a postharvest dip of 3000 ppm diphenylamine (DPA) for 30 s and placed in 0°C regular air storage for 3 or 6 months. Firmness and acidity of DPA-treated apples were greater than those of the control fruit after 6 months of storage plus 1 week at 20°C. After 3 months of storage, ethylene production in DPA-treated apples was lower than in control apples, while after 6 months the opposite was true. Respiration of DPA-treated apples was lower than that of control fruit after both storage periods. DPA prevented the development of superficial scald during storage and subsequent shelf life, while untreated apples developed severe scald. The concentration of a-famesene in apple cuticles was two to three times higher and the levels of conjugated trienes were four to seven times low« in DPA-treated apples than in control fruit. The activities of polyphenoloxidase (PPO), peroxidase, and lipoxygenase were lower in the peel of DPA-treated apples than in untreated fruit. Peel with scald had higher levels of PPO and lipoxygenase and lower levels of peroxidase than healthy tissue. Our results suggest that DPA prevents scald by its general antioxidant effect and not specifically by preventing the oxidation of a-famesene. In addition, DPA appears to have some beneficial physiological effects on delaying senescence of stored ‘Granny Smith’ apples. © 1989 Taylor & Francis Group, LLC.
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