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Biochemical changes associated with the development of low‐temperature breakdown in apples
Author(s) -
Hulme A. C.,
Smith W. H.,
Wooltorton L. S. C.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150507
Subject(s) - chemistry , metabolism , biochemistry , biophysics , food science , biology
A study is made of the relationship between the accumulation of oxaloacetic acid in the tissue and the subsequent development of low‐temperature breakdown in cold‐stored apples. A short interim period of storage at higher temperature reduces both the accumulation of oxaloacetic acid and the intensity of tissue breakdown. Concomitant changes in pyruvic and α‐oxoglutaric acids are measured and from the results obtained it is suggested that low‐temperature breakdown is caused by an interference in the operation of the Krebs cycle in the tissue.