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Superficial scald, a functional disorder of stored apples. III. —Concentration of diphenylamine in the fruit after treatment
Author(s) -
Huelin F. E.
Publication year - 1968
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.2740190602
Subject(s) - diphenylamine , cuticle (hair) , epidermis (zoology) , chemistry , botany , horticulture , cortex (anatomy) , biochemistry , biology , anatomy , organic chemistry , neuroscience
After treatment of apples with diphenylamine most of it was found in the peelings (1 mm thick) and was distributed approximately as follows: 60 % in the cuticle, 20 % in the epidermis, and 20 % in the hypodermis and cortex (assumed to be predominantly in the hypodermis). Treated apples lost 95 % or more of the original diphenylamine during 30 weeks' storage at 1°. A concentration in the peelings of about 0.2 μg/cm 2 appeared to be the minimum required to inhibit scald‐inducing reactions. Concentrations of diphenylamine immediately after treatment and the minimum effective concentrations were estimated in the cuticle, epidermis, and hypodermis. It appeared that the concentration needed to inhibit the scald‐inducing reactions was appreciably less than that required for inhibiting respiration, phosphorylation, or the oxidation of carotene.