Abstract
Effects of fruit maturity, aminoethoxyvinylglycine (AVG) and 2-chloroethylphosphonic acid (ethephon) preharvest treatments, and storage conditions on cuticular phenolic concentration, α-farnesene oxidation, and scald susceptibility of `Delicious' apple were studied. Advanced maturity and ethephon reduced scald. AVG totally inhibited scald when the AVG-treated fruit were stored in low-ethylene room (<1 μL•L-1). In commercial room (ethylene >5 μL•L-1), however, AVG did not reduce scald. Advanced maturity and ethephon did not alter α-farnesene accumulation but significantly reduced conjugated triene (CT281) formation. AVG reduced α-farnesene and CT281 accumulation to very low levels in low-ethylene room but not in commercial room. Both advanced maturity and ethephon increased free phenolics in fruit cuticle, while AVG reduced them. Free cuticular phenolics increased during early storage in ethephon-treated and control fruit but not in AVG-treated fruit. Overall, free phenolics in fruit cuticle negatively correlated with formation of CT281 and scald susceptibility of apples. Neither fruit maturation nor AVG or ethephon treatment significantly affected lipid-soluble antioxidant concentration in fruit cuticle.
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