Work

Laboratory Studies on the Effects of Chemicals on the Coloration of Apples1

Year: 1969

Type: article

Abstract: Post harvest screening of compounds that might influence coloration of apples was done in the laboratory. A number of carbonates such as glycol carbonate and carbonate buffers increased anthocyanin development. Certain compounds that were phytotoxic increased coloration. Other compounds such as chloro-IPC, quercetin, and sym-dimethyl diphenylurea decreased coloration. Diuron decreased coloration at relatively high concentrations and increased it at 10 ppm. The possible side effects of this compound are not yet known. Monuron at 10 ppm also increased coloration.

Source: Journal of the American Society for Horticultural Science

DOI: 10.21273/jashs.94.1.49

Author: R. M. Smock

Institution: Cornell University

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,500