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L'huile de maïs contrôle l'échaudure et conserve le potentiel de production de composés volatils des pommes Golden Supreme et Delicious.

Stripped corn oil controls scald and maintains volatile production potential in Golden Supreme and Delicious apples.

Auteurs : JU Z. G., CURRY E. A.

Type d'article : Article

Résumé

Treatment with 10% oil emulsion reduced production of ethylene, alpha-farnesene, and major volatile esters in the first 3 months of storage, but this trend reversed after 5 months. After 6 months at 0 °C plus 7 days at 20 °C, oil-treated fruits were firmer and greener and had higher levels of titratable acidity than the controls. In addition, control fruits developed 27% and 42% scald in Golden Supreme and Delicious apples, respectively, whereas oil-treated fruits were free from scald.

Détails

  • Titre original : Stripped corn oil controls scald and maintains volatile production potential in Golden Supreme and Delicious apples.
  • Identifiant de la fiche : 2002-2411
  • Langues : Anglais
  • Source : J. agric. Food Chem. - vol. 48 - n. 6
  • Date d'édition : 2000

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