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Polyphenol fate and superficial scald in apple.

Author(s) : BIRETTI M. V., GALLERANI G., PRATELLA G. C.

Type of article: Article

Summary

Cv. Granny Smith apples were treated in attempts to influence the incidence of superficial scald by (a) storing at 20 deg C for 10 days, (b) dipping in 2000 ppm diphenylamine for 20 s, or (c) storing in 1% O2 and 2% CO2. The fruits, together with a control sample, were subsequently kept at 0 deg C, and samples were removed for analysis at 44, 109 and 205 days after the start of storage. There was a general decline in the polyphenol fractions in control fruit, which showed increasing scald after about 50 days storage. Of the treatments, (a) was most effective at preventing scald, followed by (b) and then (c).

Details

  • Original title: Polyphenol fate and superficial scald in apple.
  • Record ID : 1995-2304
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 4 - n. 3
  • Publication date: 1994/06

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