English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Pro

Presents the zaia usage as premium feature

ZAIA

Presents AI Discovery search usage as a premium feature

AI Discovery

Presents AI Discovery explain and summary usage as a premium feature

Content Analysis

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Presents the pdf analysis as premium feature

PDF Analysis

1500 Top-up

3000 Top-up

Zendy Basic

2500 Top-up

Zendy Unlimited

Presents the access of premium content as premium feature

Premium Content

Three experiments were conducted using 'Cortland' and 'Delicious' apples (Malus domestica Borkh.). Fruit varying widely in superficial scald susceptibility, because of either endogenous or experimentall y induced conditions, were stored for various intervals at 0C and evaluated for scald development at 20C. Samples were extracted periodically in hexane, and ultraviolet absorption spectra of the extracts were used to evaluate α- farnesene and conjugated triene (CT) relationships to scald development. CT concentration s were calculated using each of the three CT absorption maxima (258 - 290 nm, 269 - 290 nm, and 281- 290 nm) and expressed accordingly as CT258, CT269, and CT281. The poor association of CT281 concentrations with scald development led us to propose that metabolic products of CT281 species are more likely to be associated with scald development than the species themselves.

A Modified Hypothesis on the Role of Conjugated Trienes in Superficial Scald Development on Stored Apples