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METABOLISM OF LIPIDS APPLIED TO APPLES TO REDUCE SOFT SCALD AND THEIR EFFECT ON RESPIRATION AND ETHYLENE PRODUCTION
Author(s) -
HOPKIRK G.,
WILLS R. B. H.
Publication year - 1981
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1981.tb00666.x
Subject(s) - respiration , ethylene , metabolism , chemistry , food science , production (economics) , cellular respiration , biochemistry , biology , botany , catalysis , macroeconomics , economics
Methyl esters were applied to the surface of apples and when the lipids were extracted from the fruit after four weeks of cool storage it was found that, while each methyl ester was metabolised to some extent to non‐lipid compounds, there was minimal incorporation of applied methyl ester into other lipid fractions such as glycerides or phosopholipids. Methyl esters also enhanced the metabolism of [ 14 C]—fatty acids to nonlipid compounds. Methyl stearate and lecithin reduced the rate of ethylene production while methyl linoleate and methyl oleate had no significant effect but no compound significantly changed the rate of respiration. The principal action of methyl esters and other lipids in reducing soft scald is considered not to be due to their effect on lipid composition but rather on the amount of hexanol in the fruit.