Articles
MODIFICATION OF α-FARNESENE LEVELS IN COOL STORED ‘GRANNY SMITH’ APPLES BY VENTILATION
Article number
464_23
Pages
171 – 176
Language
Abstract
Ventilation of ‘Granny Smith’ apples during cool storage successfully created a 3–4 fold range of concentrations of 
-farnesene in the apple wax.
Depletion of-farnesene from the wax by ventilation did not commence until after 33 days of storage, at which time there was a short period of rapid depletion followed by a longer period of gradual depletion.
This behaviour suggested a change, with storage time, in the mechanism of loss of-farnesene from the fruit surface.
Evaporation of-farnesene into the air stream increased its airborne concentration down the tubes, with a concomitant decrease in its rate of evaporation from the fruit.
The concentration of-farnesene in the apple wax rose 13-fold during the first month of cool storage and decreased thereafter.
In contrast,-farnesene levels in the air stream rose to a maximum at between 53 to 95 days storage time and then decreased.
Thus, the rate of evaporation of-farnesene from the fruit did not depend solely upon its concentration in the wax, and may be related to compositional changes in the wax coating.
Levels of-farnesene oxidation products (conjugated trienes) were not markedly affected by ventilation and did not correlate well with -farnesene levels.
-farnesene in the apple wax.Depletion of
-farnesene from the wax by ventilation did not commence until after 33 days of storage, at which time there was a short period of rapid depletion followed by a longer period of gradual depletion.This behaviour suggested a change, with storage time, in the mechanism of loss of
-farnesene from the fruit surface.Evaporation of
-farnesene into the air stream increased its airborne concentration down the tubes, with a concomitant decrease in its rate of evaporation from the fruit.The concentration of
-farnesene in the apple wax rose 13-fold during the first month of cool storage and decreased thereafter.In contrast,
-farnesene levels in the air stream rose to a maximum at between 53 to 95 days storage time and then decreased.Thus, the rate of evaporation of
-farnesene from the fruit did not depend solely upon its concentration in the wax, and may be related to compositional changes in the wax coating.Levels of
-farnesene oxidation products (conjugated trienes) were not markedly affected by ventilation and did not correlate well with -farnesene levels.
Authors
A.J. Matich, N.H. Banks, D.D. Rowan
Keywords
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