Title page for ETD etd-03122009-040821


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
  • Apple-scald
Date of Defense 1990-02-05
Availability restricted
Abstract
The effect of controlled atmosphere (CA) storage, and antioxidant treatment on

polyphenoloxidase (EC 1. 1418.1:PPO), peroxidase (EC11.11.1.7:POD), and superoxide

dismutase (EC 1.15.1.1: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.'

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