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Intermittent warming effects on superficial scald development of Cortland, Delicious, and Law Rome apple fruit.

Author(s) : ALWAN T. F., WATKINS C. B.

Type of article: Article

Summary

Cortland, Delicious and Law Rome apples were intermittently warmed to 20 °C for 24 hours every 1, 2, or 4 weeks during cold storage for 16 weeks, not warmed, or treated with diphenylamine at harvest. The effects of these treatments on fruit ripening and on the accumulation of alpha-farnesene and its oxidation products in hexane extracts of the peel, were assessed throughout storage. Incidence and severity of superficial scald were assessed after 22 weeks. The results are discussed in relation to the alpha-farnesene hypothesis of scald development and chilling injury.

Details

  • Original title: Intermittent warming effects on superficial scald development of Cortland, Delicious, and Law Rome apple fruit.
  • Record ID : 2000-1950
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 16 - n. 3
  • Publication date: 1999/07

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