Superficial scald, a functional disorder of stored apples. IV.—Effect of variety, maturity, oiled wraps and diphenylamine on the concentration of a‐farnesene in the fruit

Abstract

During storage of apples at 1° the concentration of a‐farnesene in the ‘coating’ (mainly cuticle) and adjacent cells increased to a maximum and then declined. At the highest maximum farnesene was 15% of the total lipid of the coating. Evidence is presented for a role of a‐farnesene in superficial scald. More a‐farnesene was found in earlier picked apples and more in the scald‐liable Granny Smith than in the scald‐resistant Crofton variety. During storage a‐farnesene moved from the fruit to the oiled wraps until wraps contained more than twice as much as the fruit. Diphenylamine reduced the production of a‐farnesene in later picked apples.

Role of internal atmosphere on fruit ripening and storability—a review

“…This has been demonstrated for the ripening of climacteric fruits like; tomato (Kelly and Saltveit 1988;Saltveit and Sharaf 1992;McDonald et al 1996) and apple (Pesis et al 1994;Pesis 1995). Besides this, levels of volatiles are also found to be associated with storage disorders of apple fruit like; scald (Huelin and Coggiola 1968) and internal browning (Mendoza et al 2007). The ripening and quality of non-climacteric fruits such as; grapes, orange and strawberries were also influenced by these volatiles (Saltveit and Ballinger 1983;Ke and Kader 1990;Ke et al 1991).…”

“…Similarly, Larsen and Poll (1990) found differences in flavour among the 10 raspberry cultivars due to variation in production of aroma volatiles. In apple cultivars, wide differences in susceptibility to scald were associated with the α-farnesene content (Huelin and Coggiola 1968). Gran and Beaudry (1993) observed wide variability in the threshold levels of oxygen required (at 0°C) for the induction of anaerobic respiration in three apple varieties (0.7% for 'Red Delicious', 1.4% for 'Red Fuji' and about 1.9% for 'McIntosh').…”

“…Hexanal also reduces infection of tomatoes by Botrytis cinerea (Utto et al 2008), 4. Alphafarnesene increases the suseptability of apple fruits to scald disorder (Huelin and Coggiola 1968;Watkins et al 1993), 5. Different endogenous volatiles (aldehydes, alcohols and esters) and trans-2-hexenal exhibit antifungal properties against the Colletotrichum acutatum that causes anthrac-nose in strawberry fruits (Arroyo et al 2007), 6.…”

Possible Involvement of α-Farnesene in the Development of Chilling Injury in Bananas

“…The Alstonville fruit that was more susceptible had higher levels than did Avoca fruit and, for both districts, fruit stored at 0 C had higher levels than did that stored at 20 C. The increase in a-farnesene occurred before visible symptoms of chilling injury were present. (2) and has been proposed as a precursor of superficial scald in apples (1,5). Superficial scald is a physiological disorder that results in browning of the skin of certain varieties of apples after cool storage.…”

“…Certain volatile organic compounds have been implicated as being involved in the development of various low temperature injury conditions in apples (1,11,12 …”