Articles
FARNESENE AND SQUALENE REDUCE SCALD IN APPLES AND PEARS
Article number
518_18
Pages
137 – 144
Language
Abstract
Preliminary work in this laboratory in 1991, showed farnesene applied as a wipe to apples and pears reduced scald in regular storage to almost 0%. Dipping fruit in various rates of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), or ascorbic acid, had differing effects on scald, however, none were as effective as farnesene.
Other farnesene derivatives such as farnesyl acetone, farnesyl acetate, and farnesol had variable results.
Treating fruit with geraniol increased scald in all fruit.
Treating with squalene, reduced scald more than all other treatments.
Because of its use as a human nutritional supplement, as well as its near odorless properties, a series of squalene emulsions were evaluated for efficacy in scald reduction.
Fruit were dipped in simple macroemulsions of 0, 1.25, 2.5, and 5.0% squalene plus 0.2% Tween 20. Results indicated that at 2.5% squalene, scald was reduced by about 60–80% in apples and 95% in pears.
In 1996, combinations of squalene, and ethoxyquin (ETQ) or diphenylamine (DPA) were applied to fruit at harvest.
After 6 months at -1°C plus 7 days at 20°C, a 5% emulsion of squalene reduced scald to 0% on ‘d’Anjou’ pears, whereas only at 0.27% did ETQ achieve the same level of control.
In ‘Delicious’ apples after 10 months at -1°C plus 7 days at 20°C, DPA at 0.2% reduced scald to 55%. The combination of 5% squalene plus 0.2% DPA reduced scald to 7%.
Other farnesene derivatives such as farnesyl acetone, farnesyl acetate, and farnesol had variable results.
Treating fruit with geraniol increased scald in all fruit.
Treating with squalene, reduced scald more than all other treatments.
Because of its use as a human nutritional supplement, as well as its near odorless properties, a series of squalene emulsions were evaluated for efficacy in scald reduction.
Fruit were dipped in simple macroemulsions of 0, 1.25, 2.5, and 5.0% squalene plus 0.2% Tween 20. Results indicated that at 2.5% squalene, scald was reduced by about 60–80% in apples and 95% in pears.
In 1996, combinations of squalene, and ethoxyquin (ETQ) or diphenylamine (DPA) were applied to fruit at harvest.
After 6 months at -1°C plus 7 days at 20°C, a 5% emulsion of squalene reduced scald to 0% on ‘d’Anjou’ pears, whereas only at 0.27% did ETQ achieve the same level of control.
In ‘Delicious’ apples after 10 months at -1°C plus 7 days at 20°C, DPA at 0.2% reduced scald to 55%. The combination of 5% squalene plus 0.2% DPA reduced scald to 7%.
Authors
E.A. Curry
Keywords
antioxidant, diphenylamine, disorders, DPA, ethoxyquin, malus, postharvest, pyrus, scald, squalene, farnesene, a-tocopherol, wheat germ oil
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