Reduction of superficial scald of apples with vegetable oils

Scott, K. J.; Yuen, C. M. C.; Kim, G.H.

doi:10.1016/0925-5214(95)00004-p

Cited by 15 publications

(3 citation statements)

References 5 publications

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“…Another interesting result is that both internal ethylene concentration and α-farnesene production were reduced by stripped oil treatment. Recent reports show that plant oils (Curry, 1999;Ju, Z., unpublished data;Scott et al, 1995) and components from plant oils such as neutral lipids (Ju, Z., unpublished data) and squalene (Curry, 1999) effectively reduce scald development in apples. However, their mechanism in protecting fruit from scald is not clear.…”

Section: Discussionmentioning

confidence: 96%

Lovastatin Inhibits α-Farnesene Synthesis without Affecting Ethylene Production during Fruit Ripening in `Golden Supreme' Apples

Ju¹,

Curry²

2000

jashs

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Lovastatin is a specific hydroxymethylglutaryl coenzyme-A reductase inhibitor in animals and as such, is a potent cholesterol lowering pharmaceutical for human use. Because it has also been shown to inhibit α-farnesene in certain plants, we investigated its effects on ethylene and α-farnesene biosynthesis, volatile production, and fruit color during ripening in `Golden Supreme' apples [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.]. Immediately after harvest, fruit were dipped in Lovastatin solution for 2 min, allowed to dry, and stored in the dark at 20 °C for 30 days. Internal ethylene at harvest was low (< 0.1 mL·L-1) and α-farnesene was undetectable. Both internal ethylene and α-farnesene increased in nontreated fruit during 30 days storage. Prestorage Lovastatin treatment did not affect ethylene synthesis, but at 1.25 or 2.5 mmol·L-1 nearly eliminated α-farnesene production. At 0.25 mmol·L-1, Lovastatin delayed the increase in α-farnesene production about 12 days and reduced total α-farnesene production by the end of storage compared with controls. When applied to nontreated preclimacteric fruit, ethephon at 1.4 mmol·L-1 increased both internal ethylene concentration and α-farnesene production. In Lovastatin-treated preclimacteric fruit, however, ethephon increased internal ethylene concentration without promoting α-farnesene synthesis. In another trial, after 30 days storage at 0 °C, fruit were treated with 1.25 mmol·L-1 Lovastatin and stored at 20 °C with air circulation for 20 days. These fruit accumulated similar amounts of ethylene as nontreated controls, but α-farnesene production decreased rapidly and was not detectable after 5 days. Treating with ethephon at 1.4 mmol·L-1 increased α-farnesene production in control fruit but not in Lovastatin-treated fruit. Lovastatin treatment did not affect the change in fruit color. Chemical names used: [1S-[1α (R °), 3α, 7β, 8β (2S °, 4S °), 8ab]]-1,2,3,7,8,8α-hexahydro-3,7-dimethyl-8-[2-(tetrahydro-4-hydroxy-6-oxo-2H-pyran-2-yl)ethyl]-1-naphthaienyl 2-methylbutanoate (Lovastatin); 2-chloroethylphosphonic acid (ethephon).

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Section: Discussionmentioning

confidence: 96%

Lovastatin Inhibits α-Farnesene Synthesis without Affecting Ethylene Production during Fruit Ripening in `Golden Supreme' Apples

Ju¹,

Curry²

2000

jashs

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“…Ascorbic acid alone reduced scald incidence and severity when apples were stored in CA for 43 weeks, but the effects were not consistent when apples were stored in air (Chellew and Little, 1995). Vegetable oils reduced superficial scald, probably because of a physical effect, and this was not related to chain length of fatty acids or degree of unsaturation (Bauchot et al, 1995a(Bauchot et al, , 1995bChellew and Little, 1995;Dodd and Bester, 1993;Little and Barrand, 1989;Scott et al, 1995b;Smith and Stow, 1994).…”

Section: Food-compatible Antioxidant Coatingsmentioning

confidence: 98%

Control of Superficial Scald of Apples by Low-oxygen Atmospheres

Wang¹,

Dilley²

1999

HortSci

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“…Therefore, oil treatment not only maintains fruit quality by retaining flesh firmness, skin color, and TA, and controlling scald but also improves fruit quality by allowing sufficient levels of flavor volatiles to develop by the end of storage. Although fruit exhibited greasiness on the surface when wiped with plant oils (Scott et al, 1995), they showed no greasiness when dipped in oil emulsion, either at treatment or after prolonged storage. Informal sensory evaluation indicated no off-flavor or flavor originating from plant oil.…”

Section: Discussionmentioning

confidence: 98%

Stripped Corn Oil Controls Scald and Maintains Volatile Production Potential in Golden Supreme and Delicious Apples

Curry

2000

J. Agric. Food Chem.

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Effects of stripped (alpha-tocopherol < 5 mg L(-)(1)) corn oil on flesh firmness, skin color, acidity, soluble solids content (SSC), scald, and fruit volatiles during 6 months at 0 degrees C were studied using Golden Supreme and Delicious apples. Treatment with 10% oil emulsion reduced production of ethylene, alpha-farnesene, and major volatile esters in the first 3 months of storage, but this trend reversed after 5 months. After 6 months at 0 degrees C plus 7 days at 20 degrees C, oil-treated fruit were firmer and greener and had higher levels of titratable acidity than the controls. In addition, control fruit developed 27% and 42% scald in Golden Supreme and Delicious apples, respectively, whereas oil-treated fruit were free from scald. Soluble solids content and ethanol production were unaffected by oil treatment.

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Reduction of superficial scald of apples with vegetable oils

Cited by 15 publications

References 5 publications

Lovastatin Inhibits α-Farnesene Synthesis without Affecting Ethylene Production during Fruit Ripening in `Golden Supreme' Apples

Lovastatin Inhibits α-Farnesene Synthesis without Affecting Ethylene Production during Fruit Ripening in `Golden Supreme' Apples

Control of Superficial Scald of Apples by Low-oxygen Atmospheres

Stripped Corn Oil Controls Scald and Maintains Volatile Production Potential in Golden Supreme and Delicious Apples

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