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Association between loss of volatiles and reduced incidence of breakdown in Jonathan apples achieved by warming during storage
Author(s) -
Wills R. B. H.,
McGlasson W. B.
Publication year - 1969
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.2740200719
Subject(s) - alcohol , chemistry , ethanol , food science , organic chemistry
The amounts of n‐butyl, iso‐amyl and n‐hexyl alcohols, and their acetate esters, and the ratios of acetate ester :alcohol given off by Jonathan apples during storage at−1° were examined. After 14 weeks' storage, warming of the fruit at 20° for three days resulted in increased emanation of the alcohols and esters, and an increase in the ratios of ester :alcohol given off during subsequent storage at −1°. The increase in ester alcohol ratios indicated that warming had a differential effect on the metabolism of these compounds These data support the hypothesis that loss of acetate is involved in controlling the development of low‐temperature breakdown in apples.