Mono-, di-, and tri-acylglycerols and phospholipids from plant oils inhibit scald development in `Delicious' apples
Zhiqiang Ju, Yousheng Duan and Zhiguo Ju
Postharvest Biology and Technology Vol: 19 Issue: 1 Pages: 1-7.
2000
บทคัดย่อ
Effects of emulsions of plant oils (soybean, corn, olive, peanut, linseed,
and cottonseed) and oil components on scald development in `Delicious' apples (Malus
domestica Borkh) were studied. Prestorage treatments with emulsions of
different commercial plant oils reduced scald to the same level after 6 months
of cold storage but were not as effective as 2000 mg l-1
diphenylamine (DPA). Oil components affected scald to different degrees. At
emulsion strengths of 6 and 9% (w/v) neutral lipids (mono-, di-, and
tri-acylglycerols) or phospholipids inhibited scald to DPA treatment levels,
while
-tocopherol
at 0.5¯3% (w/v) increased scald development. Scald
inhibition between saturated and unsaturated neutral lipids or among different
acylated neutral lipids was similar. Plant oils stripped of -tocopherol
at 6 or 9% controlled scald (<4%) to DPA treatment levels when blank control
developed 60% scald and about 15¯20% of unstripped plant
oil-treated fruit developed scald. Fruit treated with emulsions of oil or
lipids did not show greasiness and did not develop off flavor after storage.