Stripped corn oil controls scald and maintains volatile production potential in golden supreme and delicious apples.
Effects of stripped (alpha-tocopherol < 5 mg L(-)(1)) corn oil on flesh firmness, skin color, acidity, soluble solids content (SSC), scald, and fruit volatiles during 6 months at 0 degrees C were studied using Golden Supreme and Delicious apples. Treatment with 10% oil emulsion reduced production of ethylene, alpha-farnesene, and major volatile esters in the first 3 months of storage, but this trend reversed after 5 months. After 6 months at 0 degrees C plus 7 days at 20 degrees C, oil-treated fruit were firmer and greener and had higher levels of titratable acidity than the controls. In addition, control fruit developed 27% and 42% scald in Golden Supreme and Delicious apples, respectively, whereas oil-treated fruit were free from scald. Soluble solids content and ethanol production were unaffected by oil treatment.
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United States Department of Agriculture, Agricultural Research Service, Tree Fruit Research Laboratory, Wenatchee, WA 98801, USA.
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D003314:Corn Oil; D005030:Ethylenes / Q000037:antagonists & inhibitors; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives; D005638:Fruit; D015416:Maillard Reaction; D010937:Plant Growth Regulators / Q000037:antagonists & inhibitors; D012717:Sesquiterpenes / Q000037:antagonists & inhibitors; D013045:Species Specificity
D005030:Ethylenes; D005520:Food Preservatives; D010937:Plant Growth Regulators; D012717:Sesquiterpenes; C062672:alpha-farnesene; D003314:Corn Oil; C036216:ethylene