Inhibition of superficial scald in apples by wounding: changes in lipids and phenolics
- 31 December 1997
- journal article
- Published by Elsevier in Postharvest Biology and Technology
- Vol. 12 (3) , 203-212
- https://doi.org/10.1016/s0925-5214(97)00060-4
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- Intracellular Levels of Free Linolenic and Linoleic Acids Increase in Tomato Leaves in Response to WoundingPlant Physiology, 1996
- Relationships among simple phenol, flavonoid and anthocyanin in apple fruit peel at harvest and scald susceptibilityPostharvest Biology and Technology, 1996
- A Modified Hypothesis on the Role of Conjugated Trienes in Superficial Scald Development on Stored ApplesJournal of the American Society for Horticultural Science, 1993
- Lipid metabolism of ripening applesPhytochemistry, 1985
- Variation in fatty acid composition of apples in relation to soft scaldPhytochemistry, 1981
- Superficial scald, a functional disorder of stored apples X. Control of α‐farnesene autoxidationJournal of the Science of Food and Agriculture, 1974
- Superficial scald, a functional disorder of stored apples. IX. Effect of maturity and ventilationJournal of the Science of Food and Agriculture, 1972
- Superficial scald, a functional disorder of stored apples. V.—Oxidation of α‐farnesene and its inhibition by diphenylamineJournal of the Science of Food and Agriculture, 1970
- 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 fruitJournal of the Science of Food and Agriculture, 1968
- The Submicroscopio Cytology of Superficial Scald, a Physiological Disease of ApplesAustralian Journal of Biological Sciences, 1963