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Stripped corn oil emulsion alters ripening, reduces superficial scald, and reduces core flush in 'Granny Smith' apples and decay in 'd'Anjou' pears.

Author(s) : JU Z., CURRY E. A.

Type of article: Article

Summary

'Granny Smith' apples (Malus x domestica Borkh) and 'Beurre d'Anjou' pears (Pyrus communis L.) were dipped in a 2.5, 5, or 10% stripped corn oil (x-tocopherol <5 mg kg/1) emulsions, 2000 mg 1/1 diphenylamine (DPA), respectively, at harvest and stored in air at 0 °C for 8 months. In oil-treated apples and pears, ethylene and alpha-farnesene production rates were lower in early storage and higher in late storage than in controls. Oil-treated fruit were greener, firmer and contained more titratable acidity after 8 months of storage than control or DPA-treated apples and pears.

Details

  • Original title: Stripped corn oil emulsion alters ripening, reduces superficial scald, and reduces core flush in 'Granny Smith' apples and decay in 'd'Anjou' pears.
  • Record ID : 2001-2278
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 20 - n. 2
  • Publication date: 2000/09

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