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Studies on volatile compounds produced by apples in relation to the development of bitter pit
Author(s) -
Wills Ron B. H.,
Carroll Edward T.,
Scott Kevin J.
Publication year - 1974
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.2740250706
Subject(s) - acetaldehyde , biology , horticulture , chemistry , food science , botany , toxicology , biochemistry , ethanol
Apples affected with bitter pit had higher levels of most volatile organic compounds than sound fruit. Reducing the susceptibility of fruit to pit by the application of calcium sprays also resulted in reduced levels of most volatiles. However, it appears that the volatiles are not causatively associated with pit as they did not cause an increase in the incidence of pit when added to the fruit. A significant positive correlation between pre‐harvest levels of acetaldehyde and development of pit was found but the extent of the remaining variation precluded the use of the method for commercial grading of fruit for pit susceptibility.