Mono-, di-, and tri-acylglycerols and phospholipids from plant oils inhibit scald development in 'Delicious' apples

Postharvest Biology and Technology

Volumn 19, Issue 1, 2000, Pages 1-7

  Ju, Zhiqiang ^a   Duan, Yousheng ^a   Ju, Zhiguo ^b  

^a Fruit Research Lab   (China)

^b QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Tocopherol; Apple; Neutral lipids; Phospholipids; Plant oil; Scald

Indexed keywords

MALUS DOMESTICA;

EID: 0034056582     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-5214(00)00081-8     Document Type: Article

References (19)

1. Anet E.F.L.J. Auto oxidation of α-farnesene. Aust. J. Chem. 22:1969;2403-2410.
2. Anet E.F.L.J., Coggiola I.M. Superficial scald, a function disorder of stored apples: X.: control of α-farnesene autoxidation. J. Sci. Food Agric. 25:1974;293-298.
3. Brooks C., Cooley J.S., Fisher D.F. Nature and control of apple scald. J. Agric. Res. 18:1919;211-240.
4. Buettner G.R. The pecking order of free radicals and antioxidants: lipid peroxidation, α-tocopherol, and ascorbate. Arch. Biochem. Biophys. 300:1993;535-543.
5. Burkitt M.J., Miline L. Hydroxyl radical formation from Cu (II)-trolox mixtures: insights into the prooxidant properties of alpha-tocopherol. FEBS Lett. 379:1996;51-54.
6. Curry, E.A., 2000. α-Farnesene and squalene reduce scald in apples and pears. Acta Hort. (in press).
7. Du Z., Bramlage W.J. A modified hypothesis on the role of conjugated trienes in superficial scald development on stored apples. J. Am. Soc. Hortic. Sci. 118:1993;807-813.
8. Hall E.G., Sykes S.M., Trout S.A. Effects of skin coatings on the behavior of apples in storage, III. cool storage investigations. Aust. J. Agric. Res. 4:1953;365-383.
9. Ingle M., D'Souza M.C. Physiology and control of superficial scald of apples: a review. HortScience. 24:1989;28-31.
10. Ju, Z., 1997. Relationship between ethylene production and accumulation of cuticular constituents in 'Delicious' apples during fruit ripening at room temperature. In: Ju, Z. Roles of phenolics, ethylene and fruit cuticle in scald development of apples (Malus domestica Borkh). Ph D dissertation, University of Massachusetts. pp. 153-173.
11. Kontush A., Finckh B., Karten B., Kohlschutter A., Beisiegel U. Antioxidant and prooxidant activity of α-tocopherol in human plasma and low density lipoprotein. J. Lipid Res. 37:1996;1436-1448.
12. Mariorino M., Zamburlini A., Roveri A., Ursini F. Copper-induced lipid peroxidation in liposomes, micelles, and LDL: which is the role of vitamin E? Free Rad. Biol. Med. 18:1995;67-74.
13. McDonald R.E., McCollum T.G., Nordby H.E. Temperature conditioning and surface treatments of grapefruit affect expression of chilling injury and gas diffusion. J. Am. Soc. Hortic. Sci. 118:1993;490-496.
14. Meir S., Bramlage W.J. Antioxidant activity in 'Cortland' apple peel and susceptibility to superficial scald after storage. J. Am. Soc. Hortic. Sci. 113:1988;412-418.
15. Priest, K.L., Lougheed, E.C., 1988. Evaluating maturity of McIntosh and Red Delicious apples. Ministry of Agriculture and Food, Ontario, Canada. pp. 88-117.
16. Rao M.V., Watkins C.B., Brown S.K., Weeden N.F. Active oxygen species metabolism in 'White Angel'×'Rome Beauty' apple selections resistant and susceptible to superficial scald. J. Am. Soc. Hortic. Sci. 123:1998;299-304.
17. Scott K.J., Yuen C.M.C., Kim G.H. Reduction of superficial scald of apples with vegetable oils. Postharvest Biol. Technol. 6:1995;219-223.
18. Watkins C.B., Bramlage W.J., Cregoe B. Superficial scald of 'Granny Smith' apples is expressed as a typical chilling injury. J. Am. Soc. Hortic. Sci. 120:1995;88-94.
19. Whitaker B.D., Solomos T., Harrison D.J. Quantification of α-farnesene and its conjugated trienol oxidation products from apple peel by C18-HPLC with UV detection. J. Agric. Food Chem. 45:1997;760-765.