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Dynamic changes in conjugated trienols during storage may be employed to predict superficial scald in ‘Granny Smith’ apples

  • Published:2013-12 Issue:2 Volume:54 Page:535-541
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Giné Bordonaba Jordi,Matthieu-Hurtiger Vincent,Westercamp Pascale,Coureau Claude,Dupille Eve,Larrigaudière Christian

Funder

Ministry of Food, Agriculture and Fisheries (France)

AgroFresh Inc.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Superficial scald, a functional disorder of stored apples. IX. Effect of maturity and ventilation;Anet;Journal of the Science of Food and Agriculture,1972

2. Superficial scald, a functional disorder of stored apples. X. Control of α-farnesene autoxidation;Anet;Journal of the Science of Food and Agriculture,1974

3. Relationships of antioxidants in apple peel to changes in α-farnesene and conjugated trienes during storage, and to superficial scald development after storage;Barden;Postharvest Biology and Technology,1994

4. Disorders in ‘Cortland’ apple fruit are induced by storage at 0°C in controlled atmosphere;DeEll;HortScience,1998

5. A modified hypothesis on the role of conjugated trienes in superficial scald development on stored apples;Du;Journal of the American Society for Horticultural Science,1993
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