Abstract
Superficial scald of apples is believed to be caused by the oxidation of α-farnesene to conjugated trienes, which then perturb membrane lipids and cause cell death. The antioxidant diphenylamine that is used for commercial scald control is believed to inhibit α-farnesene oxidation. However, measurement of TBA-reactive substrates and total peroxides in apple peel showed that marked increases occurred as fruit senesced, but only slight changes were associated with conditions that specifically led to scald development. Similarly, changes in activity of catalase, peroxidase, and SOD occurred as fruit senescent progressed, but changes in these enzymes had no association with conditions that promoted scald development. We also found that DPA primarily affected accumulation of α-farnesene, with only a small effect on its oxidation to conjugated trienes. These results cast doubt on the hypothesis that lipid peroxidation in membranes produces superficial scald on apples.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
