Share

USE OF FATTY ACID METHYL ESTERS AND EDIBLE FATS AND OILS TO REDUCE SOFT SCALD OF APPLES.

Author(s) : WILLS R., HOPKIRK G., SCOTT K.

Type of article: Article

Summary

THE IMMERSION OF JONATHAN APPLES IN THE METHYLIC ESTER SOLUTIONS OF DIFFERENT FATTY ACIDS OR GLYCERIDIC FATS REDUCES THE FREQUENCY OF SCALD DURING COLD STORAGE. THE COMPOUNDS PREVENTING THIS DAMAGE ARE: LAURATE, PALMITATE, STEARATE, OLEATE, LINOLEATE AND LINOLEATE AND METHYL LINOLEATE, PALM, SUNFLOWER AND COCONUT OILS, LECITHINE AND LARD. (Bull. bibliogr. CDIUPA, FR., 14, N.10, OCT. 1980, 72 ; 148213.

Details

  • Original title: USE OF FATTY ACID METHYL ESTERS AND EDIBLE FATS AND OILS TO REDUCE SOFT SCALD OF APPLES.
  • Record ID : 1981-1195
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 31 - n. 7
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing