Developmental and topophysical effects on the n-alkanes of Valencia orange fruit epicuticular wax

El-Otmani, M.; Arpaia, Mary Lu; Coggins, Charles W.

doi:10.1021/jf00073a009

Cited by 9 publications

(5 citation statements)

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“…Fruit growth and development involve many changes in its morphology, anatomy, physiology and biochemistry (El-Otmani et al, 1987). When a fruit matures, the changes occur in rind texture, juice composition and taste (Chahidi et al, The Agriculturists 12(2): 6-17 (2014) ISSN 2304-7321 (Online), ISSN 1729-5211 (Print) A Scientific Journal of Krishi Foundation Indexed Journal 2008).…”

Section: Introductionmentioning

confidence: 99%

Chemical Properties and Shelf Life of Banana (<i>Musa sapientum</i> L.) as Influenced by Different Postharvest Treatments

Zomo¹,

Ismail²,

Jahan

et al. 2015

Agriculturists

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An experiment was conducted to evaluate the changes in the chemical properties of banana fruits and their shelf life as influenced by different postharvest treatments. There were two varieties viz. Amritasagar (VI) and Sabri (V2) and seven storage treatments viz.: control (open space, 30±2ºC) (T0); perforated polyethylene, 30±2ºC (T1); non-perforated polyethylene, 30±2ºC (T2); benzyl adenine (BA 30 ppm, 30±2ºC) (T3); gibberellic acid (GA3 150 ppm, 30±2ºC) (T4); benzyl adenine (BA 30 ppm, 15°C ) (T5) and gibberellic acid (GA3 150 ppm, 15°C) (T6). A factorial experiment was laid out in the Completely Randomized Design (CRD) with three replications. Data were recorded on titratable acid content, total sugar content, reducing sugar content, non-reducing sugar content, total soluble solids and pulp pH. Among the chemical parameters, total soluble solids (TSS) and pH of pulp increased while titratable acidity decreased during storage in all the treated and untreated banana fruits. Among the treatments gibberellic acid (GA3 150 ppm, 15°C) treatment exhibited the best storage performance. The treatment combinations of Sabri with gibberellic acid (GA3 150 ppm, 15°C) showed the longest shelf life (16.25 days), whereas the lowest shelf life was in Amritasagar with control (open space, 30±2ºC) treatment combination (6.78 days).The Agriculturists 2014; 12(2) 06-17

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Section: Introductionmentioning

confidence: 99%

Chemical Properties and Shelf Life of Banana (<i>Musa sapientum</i> L.) as Influenced by Different Postharvest Treatments

Zomo¹,

Ismail²,

Jahan

et al. 2015

Agriculturists

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“…The epicuticalar waxes are a mixture of long chain compounds, such as hydrocarbons, ketones, alcohols, aldehydes, esters, and free and esterified fatty acid and related compounds (El-Otmani et al 1987). The composition and quantity of waxes vary between different vegetable species; within the same species there are also some variations in surface area and wax deposits, depending upon maturation, growth stage, environmental conditions etc.…”

Section: Introductionmentioning

confidence: 99%

“…(Angioni et al, 2004 ). In the epicuticular wax of pineapple, navel oranges and dancy tangerine, paraffins accounted for 30-44% and 6-12% of the wax of immature and mature fruit, respectively (El-Otmani et al 1987), and during the fruit senescence a shift of nalkanes from higher to lower molecular weight components was observed (El-Otmani and Coggins, 1985). Physical description using microscope detection indicates a great micromorphological diversity of epicuticular waxes.…”

Section: Introductionmentioning

confidence: 99%

Effect of surface waxes on the persistence of chlorpyrifos-methyl in apples, strawberries and grapefruits

Riccio

Trevisan

Capri

2006

Food Additives and Contaminants

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To cite this version:Rossella Riccio, Marco Trevisan, Ettore Capri. Effect of surface waxes on the persistence of chlorpyrifos-methyl in apples, strawberries, and grapefruits. Food Additives and Contaminants, 2006, 23 (07) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 Figure 5. Total amount of chlorpyrifos methyl residues measured in the whole fruit and in four fractions of fruit, A grapefruit, B apple, C strawberry. AbstractThe effects of the cuticle and epicuticular waxes of grapefruit, strawberry and apple on the photodegradation and the penetration of chlorpyrifos-methyl were studied. Photodegradation experiments were conducted by exposing the insecticide to the light of a xenon lamp in the presence of a film of wax extracted from the fruit surface. The half-life of chlorpyrifos-methyl irradiated in absence of waxes was 9.6 min. The half-lives of pesticide irradiated in the presence of wax extracts of apple, grapefruit and strawberry were 83, 34, and 26 min respectively. In penetration studies, fruit with and without wax layers were treated with an aqueous suspension of pesticide. The penetration of the pesticide from the cuticle to the pulp was measured after 24 hours. Samples without wax contained a higher total amount of insecticide than those with wax. No pesticide was detected in samples of apple and grapefruit pulp. Residues were detected in all fractions of strawberry. The waxes and cuticle appear to have some effect on the photodegradation and penetration of chlorpyrifos-methyl in fruit samples.

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“…Hydrocarbons, primarily n-alkanes, were significantly less abundant in the epicuticular wax on shaded and interior fruit surfaces than on sun-exposed and exterior fruit surfaces, respectively (Table 1). The n-alkane fraction also was higher in the epicutitular wax from sun-exposed than from shaded 'Valencia' oranges (El-Otmani et al, 1987). El-Otmani et al (1987) suggested that fruit maturation and senescence are accompanied by relative and absolute increases in epicuticular wax n-alkanes.…”

mentioning

confidence: 96%

“…The n-alkane fraction also was higher in the epicutitular wax from sun-exposed than from shaded 'Valencia' oranges (El-Otmani et al, 1987). El-Otmani et al (1987) suggested that fruit maturation and senescence are accompanied by relative and absolute increases in epicuticular wax n-alkanes.…”

mentioning

confidence: 96%

Epicuticular Wax Morphology and Composition are Related to Grapefruit Chilling Injury

McDonald¹,

Nordby²,

McCollum³

1993

HortSci

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Differences in chilling injury (CI) susceptibility between `Marsh' grapefruit (Citrus paradisi Macf.) from interior and exterior tree canopy positions were analyzed to investigate the hypothesis that epicuticular wax morphology and composition influence CI development during low-temperature storage. The sun-exposed surface of fruit from the exterior canopy had significantly more CI and larger wax platelets than the shaded surface of the same fruit. Interior canopy fruit had significantly less CI and smaller wax platelets than exterior canopy fruit. Hydrocarbons, primarily n-alkanes, were significantly more abundant in the epicuticular wax on the surfaces of sun-exposed and exterior fruit compared with surfaces of shaded and interior fruit, respectively. Results of this study suggest that epicuticular wax plays a role in the development of external CI symptoms on grapefruit.

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Developmental and topophysical effects on the n-alkanes of Valencia orange fruit epicuticular wax

Cited by 9 publications

References 3 publications

Chemical Properties and Shelf Life of Banana (<i>Musa sapientum</i> L.) as Influenced by Different Postharvest Treatments

Chemical Properties and Shelf Life of Banana (<i>Musa sapientum</i> L.) as Influenced by Different Postharvest Treatments

Effect of surface waxes on the persistence of chlorpyrifos-methyl in apples, strawberries and grapefruits

Epicuticular Wax Morphology and Composition are Related to Grapefruit Chilling Injury

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