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EFFECT OF PHORONE ON ACCUMULATION AND FATTY ACID COMPOSITION OF SURFACE LIPID OF APPLE DURING STORAGE
Author(s) -
YUEN C. M. C.,
WILLS R. B. H.,
SCOTT K. J.
Publication year - 1990
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.1745-4514.1990.tb00828.x
Subject(s) - chemistry , oleic acid , linoleic acid , linolenic acid , food science , fatty acid , composition (language) , biochemistry , linguistics , philosophy
Phorone added to apples after harvest stimulated the rate of accumulation of surface lipid and decreased the rate of water loss when fruit were stored at 0°C but had the opposite effect in fruit stored at 5, 10 or 20°C where lipid accumulation was inhibited and water loss enhanced. The fatty acid composition of surface lipid from phorone‐treated fruit showed a higher proportion of linoleic acid at all temperatures. For oleic and linolenic acids, a differential effect of storage temperature occurred with phorone‐treated fruit at 0°C developing a lower proportion of oleic acid and a higher proportion of linolenic acid compared to control fruit whereas at 5° and 20°C the reverse occurred.

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