Superficial scald, a functional disorder of stored apples VI.—Evaporation of α‐farnesene from the fruit
- 1 February 1970
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 21 (2) , 82-86
- https://doi.org/10.1002/jsfa.2740210207
Abstract
During storage Granny Smith apples were ventilated with air at two flow rates differing by a factor of 10. The α‐farnesene evaporated, α‐farnesene retained by the fruit, and the severity of scald were determined. Increasing the ventilation increased the evaporation of α‐farnesene. In two cases the amount evaporated was approximately equal to that retained. In some cases increased ventilation gave less retention of α‐farnesene by the fruit and less scald, but in others the difference was negligible because increased evaporation stimulated production. The factors controlling evaporation and the concentration of α‐farnesene remaining in the fruit during storage are discussed.Keywords
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