Effect of Phorone on Accumulation and Fatty Acid Composition of Surface Lipid of Apple During Storage

Abstract

Phorone added to apples after harvest stimulated the rate of accumulation of surface lipid and decreased the rate of water loss when fruit were stored at 0°C but had the opposite effect in fruit stored at 5, 10 or 20°C where lipid accumulation was inhibited and water loss enhanced. The fatty acid composition of surface lipid from phorone‐treated fruit showed a higher proportion of linoleic acid at all temperatures. For oleic and linolenic acids, a differential effect of storage temperature occurred with phorone‐treated fruit at 0°C developing a lower proportion of oleic acid and a higher proportion of linolenic acid compared to control fruit whereas at 5° and 20°C the reverse occurred.