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Permeability, microviscosity and chemical changes in the plasma membrane during storage of apple fruit

✍ Scribed by Lurie, Susan; Sonego, Lillian; Ben-Arie, Ruth

Book ID
123206021
Publisher
Elsevier Science
Year
1987
Tongue
English
Weight
573 KB
Volume
32
Category
Article
ISSN
0304-4238

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Composition of the surface waxes of appl
Composition of the surface waxes of apple fruits and changes during storage
✍ Isobel M. Morice; Francis B. Shorland πŸ“‚ Article πŸ“… 1973 πŸ› John Wiley and Sons 🌐 English βš– 521 KB

## Abstract The hydrolysed surface waxes of Dougherty, Granny Smith and Sturmer apples at harvesting consisted of 57 to 62% acids, 21 to 26% hydrocarbons, 7% primary alcohols, 3 to 5% secondary alcohols and 4 to 7% of other constituents. The hydrocarbon homologues ranged from C~18~ to C~31~ with __