ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Scald prevention and reduction of alpha -farnesene synthesis and oxidation in 'Granny Smith' and 'Empire' apples.

Whitaker, B. D.; Solomos, T.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 16 Pages: 91-97 Ref: 19 ref.

1997

บทคัดย่อ

The correlation between farnesene and trienol concentrations and scald development was investigated in Granny Smith (GS) and Empire (EM) apples. GS fruits were stored at 1 deg C in a flow-through system either in air or 1.5% O2. EM fruits were stored at 0 deg in boxes in air or in a flow-through chamber in 1.5% O2. In addition, for one set of GS, transfer to 1.5% O2 was delayed for 6 weeks. Imposition of low O2 shortly after harvest strongly inhibited synthesis of farnesene and production of trienol in fruits of both cultivars, and prevented development of scald symptoms in GS after 25 weeks at 1 deg plus one week at 22 deg in air. Delayed transfer of GS to low O2 resulted in a 30% decrease in farnesene and no decrease in trienol after 18 weeks at 1 deg . In accord with this, delayed low O2 storage gave only a modest reduction in scald development during cold storage, and one week after transfer to room temperature in air, scald symptoms were almost as severe as those observed in air-stored frui

ts. Increases in farnesene and trienol occurred later, and peak levels were more than or equal to 50% lower in air-stored EM compared with GS samples. None of the EM fruits developed overt symptoms of scald. The results indicate that scald development is closely associated with the concentration of farnesene and its oxidation product. It is also concluded that farnesene oxidation in vivo is probably enzymatic, and the beneficial effects of low O2 are mainly the result of inhibition of farnesene synthesis.