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Superficial scald, a functional disorder of stored apples. V.—Oxidation of α‐farnesene and its inhibition by diphenylamine
Author(s) -
Huelin F. E.,
Coggiola I. M.
Publication year - 1970
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.2740210113
Subject(s) - diphenylamine , chemistry , antioxidant , hexane , food science , botany , chromatography , organic chemistry , biology
α‐Farnesene was oxidised to conjugated trienes with an absorbance maximum at 269 nm and the oxidation was inhibited by diphenylamine both in hexane solution and in the natural coating of stored apples. The results suggest that superficial scald is caused by the oxidation of α‐farnesene and that the control of scald by diphenylamine is due to its antioxidant action. The mechanism of scald induction is discussed.