Stripped corn oil emulsion alters ripening, reduces superficial scald, and reduces core flush in 'Granny Smith' apples and decay in 'd' Anjou' pears

Postharvest Biology and Technology

Volumn 20, Issue 2, 2000, Pages 185-193

  Ju, Zhiguo ^a   Curry, Eric A ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Farnesene; Emulsion; Ethylene; Firmness; Fruit; Plant oil; Storage

Indexed keywords

EID: 0033822983     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-5214(00)00119-8     Document Type: Article

References (22)

1. Reducing gas exchange of fruits with surface coating
2. Nature and control of apple scald
3. Poststorage behavior of apple fruit after low oxygen storage as influenced by temperature during storage and in transit
4. Control of superficial scald on 'd' Anjou' pears by ethoxyquin: Effect of ethoxyquin concentration, time and method of application, and a combined effect with controlled atmosphere storage
5. Control of superficial scald on 'd' Anjou' pears by ethoxyquin: Oxidation of α-farnesene and its inhibition
6. Farnesene and squalene reduce scald in apples and pears
7. Gas permeability of fruit coating waxes
8. Superficial scald, a functional disorder of stored apples. IV. Effects of variety, oiled wraps, and diphenylamine on concentration of α-farnesene in the fruit
9. Physiology and control of superficial scald of apples: A review
10. Cuticular phenolics and scald development in 'Delicious' apples
11. Lovastatin inhibits α-farnesene synthesis without affecting ethylene production during fruit ripening in 'Golden Supreme' apples
12. Evidence that α-farnesene biosynthesis during fruit ripening is mediated by ethylene regulated gene expression in apples
13. Mono-, di-, and tri-acylglycerols and phospholipids from plant oils inhibit scald development in 'Delicious' apples
14. Postharvest applied chemicals to pears: A survey of pear packers in Washington, Oregon and California
15. Reporting of objective color measurements
16. Postharvest disorders of apples and pears
17. The potential of fruit coating and film treatments for improving the storage and shelf-life qualities of 'Gala' and 'Golden Delicious' apples
18. Reduction of superficial scald of apples with vegetable oils
19. Relationships among α-farnesene, conjugated trienes and ethylene production with superficial scald development of apples
20. Superficial scald of 'Granny Smith' apples is expressed as a typical chilling injury
21. Quantification of α-farnesene and its conjugated trienol oxidation products from apple peel by C18-HPLC with UV detection