Superficial scald, a functional disorder of stored apples. V.—Oxidation of α‐farnesene and its inhibition by diphenylamine
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Abstract α‐Farnesene was oxidised to conjugated trienes with an absorbance maximum at 269 nm and the oxidation was inhibited by diphenylamine both in hexane solution and in the natural coating of stored apples. The results suggest that superficial scald is caused by the oxidation of α‐farnesene and that the control of scald by diphenylamine is due to its antioxidant action. The mechanism of scald induction is discussed.Keywords:
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Abstract α‐Farnesene was oxidised to conjugated trienes with an absorbance maximum at 269 nm and the oxidation was inhibited by diphenylamine both in hexane solution and in the natural coating of stored apples. The results suggest that superficial scald is caused by the oxidation of α‐farnesene and that the control of scald by diphenylamine is due to its antioxidant action. The mechanism of scald induction is discussed.
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Current sitation at home and abroad,production methods and uses of diphenylamine were described.It was suggested that continuous condensation of aniline be used,plant for production of diphenylamine be constructed as soon as possible to meet the increasing need of diphenylamine.
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Summary Dips of diphenylamine 1,000 p.p.m. in aqueous alcoholic solution controlled superficial scald on 11 varieties of apples, but not on Statesman. A similar formulation applied as a spray to fruit in cases was equally successful, but some damage occurred to the bottom fruit where drainage was incomplete. Paper wraps containing DPA completely controlled scald in Granny Smith apples. Oiled wraps did not give adequate control of scald in immature, early pieked fruit. Phenothiazine 1,000 and 2,000 p.p.m. did not control scald and caused damage to some varieties. Several other unsuccessful materials are noted. Diphenylamine does not aggravate other storage disorders, and there is some evidence that it may reduce both internal breakdown and core flush.
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