Relationships among simple phenol, flavonoid and anthocyanin in apple fruit peel at harvest and scald susceptibility

Postharvest Biology and Technology

Volumn 8, Issue 2, 1996, Pages 83-93

  Ju, Zhiguo ^a   Yuan, Yongbing ^b   Liu, Chenglian ^c   Zhan, Shumin ^c   Wang, Mingxiang ^c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b PEKING UNIVERSITY   (China)

^c QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Anthocyanin; Flavonoid; Malus domestica Borkh; Simple phenol; Superficial scald

Indexed keywords

MALUS X DOMESTICA;

EID: 0002480079     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/0925-5214(95)00062-3     Document Type: Article

References (28)

1. Arakawa, O. and Ogawa, J.M., 1994. Histological studies on the black discoloration of peach fruit skin exposed to iron. HortScience, 29: 189-190.
2. Bain, J.M., 1956. A histological study of the development of superficial scald in Granny Smith apples. J. Hortic. Sci., 31: 234-238.
3. Bain, J.M. and Mercer, F.V., 1963. The submicroscopic cytology of superficial scald, a physiological disorder of apple. Aust. J. Biol. Sci., 16: 442-449.
4. Barden, C.L. and Bramlage, W.J., 1994a. Separating the effects of low temperature, ripening and light on loss of scald susceptibility in apples before harvest. J. Am. Soc. Hortic. Sci., 119: 54-58.
5. Barden, C.L and Bramlage, W.J., 1994b. Relationships of antioxidants in apple peel to changes in α-farnesene and conjugated trienes during storage and to superficial scald development after storage. Postharvest Biol. Technol., 4: 23-33.
6. Blanpied, G.D., Bramlage, W.J, Chu, C.I., Ingle, M., Kushad, M.M., Lau, O.L. and Lidster, P.D., 1991. A survey of the relationships among accumulated orchard hours below 10°C, fruit maturity and the incidence of storage scald on 'Starkrimson Delicious' apples. Can. J. Plant Sci., 71: 605-608.
7. Burda, S., Oleszek, W. and Lee, C.Y., 1990. Phenolic compounds and their changes in apple during maturation and cold storage. J. Agric. Food Chem., 38: 945-948.
8. Couey, H.M. and Williams, M.W., 1973. Preharvest application of ethephon on scald and quality of stored Delicious apples. HortScience, 8: 56-57.
9. Du, Z. and Bramlage, W.J., 1993. A modified hypothesis on the role of conjugated trienes in superficial scald development on stored apples. J. Am. Soc. Hortic. Sci., 118: 807-813.
10. Du, Z. and Bramlage, W.J, 1994. Roles of ethylene in the development of superficial scald in 'Cortland' apples. J. Am. Soc. Hortic. Sci., 119: 516-523.
11. Duvenage, A.J. and De Swardt, G.H., 1973. Superficial scald on apples: the effects of maturity, diphenylamine on the flavonoid content in the skin of two cultivars. Z. Pflanzenphysiol., 70: 224-234.
12. Huelin, F.E. and Coggiola, I.M., 1970. Superficial scald, a functional disorder of stored apples. V. Oxidation of α-farnesene and its inhibition by diphenylamine. J. Sci. Food Agric., 21: 44-48.
13. Ingle, M. and D'Souza, M.C., 1989. Physiology and control of superficial scald of apples: A review. HortScience, 24: 28-31.
14. Ju, Z-G. and Zhu, G., 1988. Advance in fruit tissue browning research. Plant Physiol. Comm., 6: 75-78 (in Chinese with English abstract).
15. Ju, Z-G., Zhu, G. and Cao, Z., 1988. The compartmentation of polyphenol oxidase and its substrates in relation with fruit browning of Laiyang Pear. Acta Phytophy. Sinica, 4: 356-361 (in Chinese with English abstract).
16. Ju, Z-G., Yuan, Y. and Liu, C., 1995. Relationships among phenylalanine ammonia-lyase activity, simple phenol concentrations and anthocyanin accumulation in apple. Sci. Hortic., 61: 215-226.
17. Lea, A.G.H., 1990. Flavor, color, and stability in fruit products: the effects of polyphenols. In: R.W. Hemingway and P.E. Laks (Editors), Plant Polyphenols. Plenum Press, New York, pp. 827-848.
18. Mayer, A.M. and Harel, E., 1979. Polyphenol oxidase in plants. Phytochem., 18: 193-215.
19. Meigh, D.F., 1970. Apple scald. In: E.C. Hulme (Ed.), The Biochemistry of Fruits and their Products, Vol. I. Academic Press, New York, pp. 555-569.
20. Meir, S. and Bramlage, W.J., 1988. Antioxidant activity in 'Cortland' apple peel and susceptibility to superficial scald after storage. J. Am. Soc. Hortic. Sci., 113: 412-418.
21. Oleszek, W., Lee, C.Y., Jamoski, A.W. and Price, K.R., 1989. Identification of some phenolic compounds in apples. J. Agric. Food Chem., 36: 430-432.
22. Paliyath, G. and Droillard, M.J., 1992. The mechanism of membrane deterioration and disassembly during senescence. Plant Physiol. Biochem., 30: 789-812.
23. Piretti, M.V., Gallerani, G. and Pratella, G.C., 1994. Polyphenol fate and superficial scald in apple. Postharvest Biol. Technol., 4: 213-224.
24. Richardson, T. and Hyslop, D.B., 1985. Enzymes. In: O.R. Fennema (Ed.), Food Chemistry. Marcel Dekker Inc., New York, pp. 445-447.
25. Shutak, V.G. and Kitchin, J.T., 1966. Effect of time of harvest and apple color on storage scald. Proc. Am. Soc. Hortic. Sci., 88: 89-93.
26. Thompson, J.E., 1988. The molecular basis for membrane deterioration during senescence. In: L.D. Nooden and A.C Leopold (Editors), Senescence and Aging in Plants. Academic Press Inc., New York, pp. 52-84.
27. Tsuda, T., Watanabe, M., Ohshima, K., Norinobu, S., Choi, S-W., Kawakishi, S. and Osawa, T., 1994. Antioxidative activity of anthocyanin pigments cyanidin 3-o-α-D-glucoside and cyanidin. J. Agric. Food Chem., 42: 2407-2410.
28. Watkins, C.B., Barden, C.L. and Bramlage, W.J., 1993. Relationships among α-farnesene, conjugated trienes and ethylene production with superficial scald development of apples. Acta Hortic., 343: 155-160.