AB: The possibility that lipid peroxidation products may contribute to conditions that determine scald development was investigated. Delicious, Cortland and Empire (3 apple cv. with different scald susceptibilities) were studied over 3 yr (1990-1992). The apples were sampled under a variety of conditions related to scald development and were assayed for peroxidation products, and for activities of enzymes that are important in controlling the accumulation of peroxidation products in plant tissues. Empire apples fruit peel accumulated significantly more thiobarbituric acid-reactive substances (TBARS) and peroxides during storage than did either Cortland or Delicious fruit peel, and Delicious accumulated somewhat higher concn. than did Cortland. Empire peel exhibited lower catalase, peroxidase and polyphenoloxidase activities than that of the other cv., and Empire and Delicious peel had lower superoxide dismutase activity than did that of Cortland. Despite the indications of higher peroxidase activity in Empire peel during storage, these fruit developed no scald after storage. Scald did occur in the other 2 cv. Results provided no evidence to show that marked changes in peroxidative activity of apple peel were related to scald development. Record 17 of 32 - FSTA Current 1990-1999/03
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Du, Z., & Bramlage, W. J. (2019). Peroxidative Activity of Apple Peel in Relation to Development of Poststorage Disorders. HortScience, 30(4), 205–209. https://doi.org/10.21273/hortsci.30.4.205