Superficial scald, a functional disorder of stored apples VII.—effect of applied α‐farnesene, temperature and diphenylamine on scald and the concentration and oxidation of α‐farnesene in the fruit

Abstract

AbstractThe α‐farnesene content of apples usually passed through a maximum during storage. Studies in the range 0 to 15°c indicated that the highest maximum was reached at approximately 5°c. The concentration of total lipid and fatty acids in the coating increased with temperature. Application of α‐farnesene to the surface before storage inhibited further production of α‐farnesene and reduced the production of total lipid and fatty acids.Application of α‐farnesene by dipping in ethanolic solution caused injury to the outer cortex which differed from typical scald. Application within marked circles induced typical scald only with previously oxidised farnesene. In comparing experiments over five years, conjugated trienes gave a higher correlation with scald than α‐farnesene or the peroxide value.Superficial scald is discussed in relation to the concentration of α‐farnesene and its oxidation products and the concentration of natural antioxidants. Tests for artificial antioxidants are discussed.