ISHS Acta Horticulturae 368: International Symposium on Postharvest Treatment of Horticultural Crops
CAN AN ASSOCIATION BETWEEN FOOD COMPATIBLE ANTI-OXIDANTS AND SEMPERFRESH BE AN ALTERNATIVE TO DPA IN SCALD TREATMENT? |
| Authors: | A.-D. Bauchot, P. John |
| Keywords: | apple scald, DPA, Semperfresh, ascorbyl palmitate, n-propyl gallate, internal gases, α-farnesene, conjugated trienes hydroperoxides |
| DOI: | 10.17660/ActaHortic.1994.368.105 |
| Abstract:
Superficial scald is a physiological disorder affecting apples and pears during long-term storage. When the fruits are removed from the cold store to room temperature, irregular brown patches appear on the skin, due to the browning of hypodermal cells (Bain, 1956). Ultimately, they may darken and expand during shelf-life. Eventually, the symptoms might even appear in the cold room (Meigh, 1970, Fidler et al., 1973). Scald development has been associated with the presence of a sesquiterpene in the peel,  -famesene (Anet, 1972) and its oxidation products, the conjugated triene hydroperoxides (CTH) (Filmer and Meigh, 1971; Huelin and Coggiola, 1970). The use of amine-type antioxidants known to reduce -famesene oxidation in vitro and in vivo (Anet and Coggiola, 1974) allowed a very effective control of that disorder.
Therefore, diphenylamine (DPA) and ethoxyquin have been widely applied commercially as prestorage dips (Smock, 1957).
Currently, health and safety considerations are restricting the use of these compounds and they are on the way to being banned in many countries (Wisniesky and Wilson, 1992). Thus, alternative methods of treatment need to be investigated. Many authors have already proposed several alternative treatments to DPA and ethoxyquin such as pre-storage heating or controlled atmosphere storage (see Ingle and D'Souza, 1989, for review). However, these techniques may need to be improved or need specific equipment. Consequently, the use of food-compatible antioxidants could represent a more acceptable or affordable alternative. Previous studies have shown that the combination of Semperfresh with DPA could reduce the amount of DPA required to prevent the development of scald. Under such conditions, our aim was to investigate the effect of some food-compatible antioxidants applied with Semperfresh in order to prevent or delay scald. Our aim was to compare the effect of DPA with two antioxidants applied with Semperfresh: ascorbyl-palmitate and n-propyl gallate. The combination of both compounds had been taken into account as well. | |
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