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Superficial scald, a functional disorder of stored apples. IX. Effect of maturity and ventilation
Author(s) -
Anet E. F. L. J.
Publication year - 1972
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.2740230610
Subject(s) - autoxidation , chemistry , ventilation (architecture) , food science , horticulture , evaporation , biochemistry , biology , engineering , mechanical engineering , physics , thermodynamics
Although less mature apples scald more readily than mature apples they do not generally produce more α‐farnesene and their increased susceptibility to scald can be attributed to a less efficient antioxidant system which is less able to prevent the autoxidation of α‐farnesene. Increased ventilation decreases the amount of α‐farnesene by evaporation, resulting in a proportional reduction in oxidation products, thus reducing scald.