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Modification of alpha -farnesene levels in cool stored 'Granny Smith' apples by ventilation.

Matich, A. J.; Banks, N. H.; Rowan, D. D.;

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 171-176 Ref: 20 ref.

1998

บทคัดย่อ

Modification of alpha -farnesene levels in cool stored 'Granny Smith' apples by ventilation.

Ventilation of Granny Smith apple fruits during cool storage (which is known to decrease the incidence of superficial scald) successfully created a 3- to- 4-fold range of concentrations of alpha -farnesene in the apple wax. Depletion of alpha -farnesene from the wax by ventilation did not commence until after 33 days of storage, at which time there was a short period of rapid depletion followed by a longer period of gradual depletion. This behaviour suggested a change, with storage time, in the mechanism of loss of alpha -farnesene from the fruit surface. Evaporation of alpha -farnesene into the air stream increased its airborne concentration down the tubes, with a concomitant decrease in its rate of evaporation from the fruit. The concentration of alpha -farnesene in the fruit wax rose 13-fold during the first month of cool storage and decreased thereafter. In contrast, alpha -farnesene levels in the air stream rose to a maximum at between 53 to 95 days' storage and then decreased. Thus, the ra

te of evaporation of alpha -farnesene from the fruits did not depend solely upon its concentration in the wax, and may be related to compositional changes in the wax coating. Levels of alpha -farnesene oxidation products (conjugated trienes) were not markedly affected by ventilation and did not correlate well with alpha -farnesene levels.