Type of Document Master's Thesis Author Kamath, Osler C. URN etd-03122009-040821 Title Physiology and control of apple scald Degree Master of Science Department Horticulture Advisory Committee
Advisor Name Title Kushad, Mosbah M. Committee Chair Barden, John A. Committee Member Orcutt, David M. Committee Member Keywords
Date of Defense 1990-02-05 Availability restricted AbstractThe effect of controlled atmosphere (CA) storage, and antioxidant treatment on
polyphenoloxidase (EC 1. 1418.1:PPO), peroxidase (EC126.96.36.199:POD), and superoxide
dismutase (EC 188.8.131.52:S0D) activities and superficial scald and soft scald development
in 'Virginiagold','Stayman', and 'Rome' apples (Malus domestica Borkh.) was investigated.
'Virginiagold' apples treated postharvest with an aqueous solution of
diphenylamine (DPA) + 1,2, dihydro -6- ethoxy -2,2,4-trimethylquinoline (ethoxyquin)
and stored in CA exhibited lower soft scald incidence and higher firmness than comparable
fruits stored at O°C in air storage. Fruit firmness and titratable acids (TA)
decreased continuously, while ethylene increased in storage. Titratable acids and
firmness were positively correlated, while TA and ethylene and firmness and ethylene
were negatively correlated. 'Stayman' and 'Rome' apples analyzed during storage
showed increase in levels of α-famesene and its oxidation products conjugated trienes.
During storage fruits showed an increase in the activities of polyphenoloxidase (PPO),
peroxidase (POD), and superoxide dismutase (SOD), which reached a maximum when
scald symptoms in 'Stayman' were observed. Our results indicate that 'Stayman' apples
exhibited scald and 'Rome' did not, because 'Stayman' apples had a ten fold higher
PPO activity than 'Rome.'
Filename Size Approximate Download Time (Hours:Minutes:Seconds)
28.8 Modem 56K Modem ISDN (64 Kb) ISDN (128 Kb) Higher-speed Access LD5655.V855_1990.K353.pdf 1.86 Mb 00:08:37 00:04:26 00:03:53 00:01:56 00:00:09next to an author's name indicates that all files or directories associated with their ETD are accessible from the Virginia Tech campus network only.
If you have questions or technical problems, please Contact DLA.