Reactions of diphenylamine and diphenylamine derivatives in ‘Granny Smith’ apples and relationships to control of superficial scald
Rudell D.R. and Mattheis J.P.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004
2004
บทคัดย่อ
Reactions of diphenylamine and diphenylamine derivatives in ‘Granny Smith’ apples and relationships to control of superficial scald
Control of apple superficial scald (scald) using diphenylamine (DPA) is a common practice in many of the world’s apple producing regions. While scald control conferred by DPA is thought to be related to its antioxidant capabilities, the specific mechanism has not been characterized. In this study, apple fruit were treated with aqueous emulsions containing DPA or DPA derivatives including 4-hydorxydiphenylamine (4OHDPA), 3-hydorxydiphenylamine (3OHDPA), n-nitrosodiphenylamine (NODPA), and 2-nitrodiphenylamine (2NO
2DPA). Scald incidence and severity were evaluated and peel diphenylamine and diphenylamine derivative content characterized and quantified using LC/MS. 4OHDPA, 3OHDPA, NODPA and 2NO
2DPA (listed in decreasing quantity) were among the derivatives found in peel of apples previously treated with DPA. Treatment with DPA or 4OHDPA provided the best scald control with slight scald control conveyed by NODPA. Derivatives formed from these compounds during storage will be reported and their relevance to scald control discussed.