Journal of the Science of Food and Agriculture · 1974 · 61 citations · 3 references
AgricultureFood SciencePlant SciencesFood ChemistryFruit SciencePostharvest PhysiologyFood AntioxidantsFruit BiochemistryFruit PhysiologyFruit PreservationFruit QualityFruit StorageAntioxidantsFresh FruitsFruit AntioxidantsFruit Oxidative StressFruit PhytochemicalsScald ProtectionStorage Effects On Fruit QualityTocopherols In Fruits
Abstract Sixteen varieties of apples were examined for their cuticular content of antioxidants. Eleven antioxidants were detected by t.l.c., α, γ and δ‐tocopherol being the only ones identified. α‐Tocopherol and four of the unidentified antioxidants were of general occurrence in fresh apples, whilst the presence of the others depended not only on variety but also on maturity and origin of the sample. Superficial scald did not occur during storage if the antioxidant content remained adequate to prevent or sufficiently limit the extent of α‐farnesene autoxidation. The amount required depends largely on the quantity of α‐farnesene produced by the apple during storage.
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