CONTROL OF SUPERFICIAL SCALD ON DANJOU PEARS BY ETHOXYQUIN - OXIDATION OF ALPHA-FARNESENE AND ITS INHIBITION

被引：39

作者：

CHEN, PM ^{[1
]}

VARGA, DM ^{[1
]}

MIELKE, EA ^{[1
]}

FACTEAU, TJ ^{[1
]}

DRAKE, SR ^{[1
]}

机构：

[1] USDA ARS,TREE FRUIT RES LAB,WENATCHEE,WA 98801

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06045.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

α‐Farnesene in the skin tissue of ‘?Anjou’ pears (Pyrus communis, L.) increased to a maximum after 3 months of storage in air at ‐ 1°C and then declined. α‐Farnesene was oxidized to conjugated trienes and its oxidation was inhibited by ethoxyquin. The split application by drenching fruit with 1,000 ppm ethoxyquin at harvest and then line‐spraying 1,700 ppm after 1, 2 or 3 months of storage inhibited the oxidative activity of α‐farnesene similar to the single application with 2,700 ppm ethoxyquin by drenching fruit at harvest. Incidence of superficial scald was highly correlated with the level of conjugated trienes. The control of scald by ethoxyquin was due to its antioxidant action and/or its inhibition of conjugated trienes biosynthesis. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：171 / &

共 18 条

[1] AUTOXIDATION OF ALPHA-FARNESENE [J].