Year: 1986
Type: article
Abstract: Vacuum infusion or dipping fruit in solutions of an apple ( Malus domestica Borkh.) extract containing chlorogenic acid, catechins, and quercetin glycosides (isolated from ‘Spartan’ apples) suppressed fruit softening of ‘Spartan’ and ‘Golden Delicious’ apples held at 20°C. Quercetin or rutin [0.01% or 0.05% (w/v)], applied by postharvest vacuum infusion or dipping, reduced softening of ‘Golden Delicious’ apples held at 20° and 0°. Structurally related compounds (catechin, coumaric acid, and chlorogenic acid) showed some potential for retarding fruit softening but the effects were inconsistent. Additions of 0.25% (w/v) thickener plus 0.1% surfactant to the dipping solution containing the above compounds further reduced fruit firmness loss in storage. When quercetin or rutin were vacuum-infused either before or after CA storage, fruit were firmer than control fruit over a 25-day period at 20°.
Authors: P.D. Lidster, A.J. Dick, A. DeMarco, K.B. McRae
Institutions: Agriculture and Agri-Food Canada, Acadia University
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,500
OpenAlex ID: W2230339704