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Full-Text Articles in Food Processing
Irradiation Reduces Superficial Scald By Downregulating Ethylene And Α-Farnesene Biosynthetic Enzymes In ‘Granny Smith’ Apples, Anderson Adriano Martins Melo, Anderson Adriano Martins Melo, Paul Nifemi Olabode, Hagop Atamian, Brian Nyakundi, Criselda Toto Pacioles, Anuradha Prakash
Irradiation Reduces Superficial Scald By Downregulating Ethylene And Α-Farnesene Biosynthetic Enzymes In ‘Granny Smith’ Apples, Anderson Adriano Martins Melo, Anderson Adriano Martins Melo, Paul Nifemi Olabode, Hagop Atamian, Brian Nyakundi, Criselda Toto Pacioles, Anuradha Prakash
Food Science Faculty Articles and Research
Superficial scald is a postharvest disorder of apples related to increased ethylene production in stored fruit which leads to α-farnesene accumulation and oxidation. Ionizing irradiation inhibits ethylene production and has been shown to reduce superficial scald, but this phenomenon has not been explored at the molecular level. The goal of this study was to determine the effect of irradiation on gene expression of enzymes related to ethylene and α-farnesene in ‘Granny Smith’ apples. Irradiation at 310 Gy controlled scald severity and incidence and inhibited the rise in AFS1 expression up to 90 d of cold storage followed by 7 d …