Accumulation of Antioxidants in Apple Peel as Related to Preharvest Factors and Superficial Scald Susceptibility of the Fruit

Barden, Cynthia L.; Bramlage, William J.

doi:10.21273/jashs.119.2.264

Cited by 59 publications

(24 citation statements)

References 17 publications

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“…A number of antioxidants have absorption maxima near 200 nm (Anet, 1974), and these values correlated strongly with assays of lipid-soluble antioxidant activity of apple peel extracts (Meir and Bramlage, 1988). While the results suggest that higher temperatures and warming may have reduced the formation of conjugated trienes by increasing endogenous antioxidants, Barden and Bramlage (1994b) found that 0D 200 nm values can increase with fruit ripening without corresponding increases in the principal lipid-soluble antioxidants in fruit peel. Therefore, the 0D 200 nm values recorded in peel extracts may not be reliable indices of antioxidant concentrations.…”

Section: Discussionmentioning

confidence: 82%

Superficial Scald of `Granny Smith' Apples is Expressed as a Typical Chilling Injury

Watkins¹,

Bramlage²,

Cregoe³

1995

jashs

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141

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To examine the hypothesis that superficial scald of apple (Malus domestics Borkh.) is a chilling injury, `Granny Smith' apples were stored at temperatures ranging from 0 to 20C, temperature-conditioned before storage, and warmed during storage. Fruit stored at 0 or 4C developed supeficial scald. At 10C, surface defects occurred but they were not typical symptoms of scald, and at 15 or 20C no symptoms developed. Accumulation of α-1 faroesene and conjugated trienes in fruit peel correlated with increasing ethylene production, which was greater at higher temperatures. However, concentrations of conjugated trienes were highest at 0 and 4C. When fruit were kept at 10C for 5 or 10 days before storage, scald development after storage was not reduced. An interruption of 0C storage with a single warming period at 10 or 20C reduced scald development after 25 weeks of storage, maximum reduction occurring when fruit were warmed for 3 to 5 days at 20C after 1 to 4 weeks at 0C. Amelioration of scald declined as time at 0C before warming increased. Diphenylamine application after the same intervals at 0C, instead of warming, also was less beneficial as time before treatment increased. α-Farnesene and conjugated trienes increased during warming, but at the end of storage (when scald was developing) the conjugated triene concentrations in peel were reduced in fruit that had been warmed. Warming slightly increased yellowing, softening, and greasiness of fruit after storage, We conclude that chilling induced superficial scald on `Granny Smith' apples.

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Section: Discussionmentioning

confidence: 82%

Superficial Scald of `Granny Smith' Apples is Expressed as a Typical Chilling Injury

Watkins¹,

Bramlage²,

Cregoe³

1995

jashs

Self Cite

141

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“…The effect of ripening stage on the α‐tocopherol content of 5 varieties of olives was reported by Garcia et al76 Verdial and Villalonga varieties exhibited a significant decrease in α‐tocopherol content as ripening progressed, whereas no significant effects of ripening on α‐tocopherol content were observed in Blanqueta, Arbequina and Lechin varieties. In apples, both induced ripening with ethephon and delayed harvesting increased α‐tocopherol content in the peel, while bagging the fruit before ripening decreased α‐tocopherol 77…”

Section: Plant Food Sourcesmentioning

confidence: 99%

Vitamin E

Bramley

Elmadfa

Kafatos

et al. 2000

J. Sci. Food Agric.

488

219

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There is a growing body of evidence to suggest that the dietary intakes of vitamin E are insufficient to protect against the long‐term health risks associated with oxidative stress. Traditional plant breeding and food processing technologies have not concerned themselves with maximising the levels of the tocopherols in the diet, and supplementation is necessary both for nutritive reasons and for the protection of fat‐rich foods against oxidative rancidity. The paper reviews the potential for improving the tocopherol levels in the diet, particularly α‐tocopherol. Genetic technologies have already demonstrated the potential to enhance tocopherol levels by up‐regulation of the final steps in the biosynthetic pathway. Other strategies for the enhancement of the vitamin E content of plant foods are considered both from the perspective of improved bioavailability and the levels in processed foods. Finally some priorities for future research in the field are described. © 2000 Society of Chemical Industry

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“…But even 'Granny Smith' becomes less prone to scald when allowed to achieve full maturity before harvest. Delayed harvest increases the concentrations of α-tocopherol and carotenoids, but not ascorbic acid, and greatly reduces scald development (Barden and Bramlage, 1994c). Ethephon (2-chloroethylphosphonic acid), an ethylene-generating chemical, hastens ripening and reduces scald (Couey and Williams, 1973;Greene et al, 1977;Hammett, 1976;Lurie et al, 1989b;Windus and Shutak, 1977).…”

Section: Characteristics and Manifestations Of Scaldmentioning

confidence: 99%