✦ LIBER ✦
Use of fatty acid methyl esters and edible fats and oils to reduce soft scald of apples
✍ Scribed by Ron B. H. Wills; Glen Hopkirk; Kevin J. Scott
- Publisher
- John Wiley and Sons
- Year
- 1980
- Tongue
- English
- Weight
- 206 KB
- Volume
- 31
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
Abstract
The incidence of soft scald that developed on Jonathan apples during cool storage was reduced by post‐harvest dipping of the fruit in solutions of a wide range of fatty acid methyl esters and glyceride‐type fats and oils. Compounds which reduced the disorder were: methyl laurate, methyl palmitate, methyl stearate, methyl oleate, methyl linoleate, methyl linolenate, palm oil, sunflower oil, safflower oil, coconut oil, lard and lecithin.