Changes of surface waxes of apples during storage
1991
Subrtova, D. | Hejtmankova, A. | Hubacek, J. | Borek, V. (Vysoka Skola Zemedelska, Prague-Suchdol (CSFR))
Content of surface waxes of six apple varieties (Golden Delicious, Kidd's Orange, Dukat, Spencer, Gloster, Melrose) decreases in dependence on both the time and conditions of storage. Loss, for the period of six weeks, reaches 70-85 per cent of initial value. Having used derivatization, isolating and abstraction methods, we were successful in dividing compounds of surface wax complex into five groups: hydrocarbons, alcohols, carboxylic acids, esters and carbonyl compounds. During the process of storage, the ratio of these groups changes. The content of carboxylic acids and esters decreases, and paraffin content increases. On the basis of chromatographic spectrum of individual varieties we can see variety differences in the representation of individual compounds, mainly in minority non-hydrocarbonic compounds. In all studied varieties, maximal concentration is that of nonacosane, which makes up to 80 per cent of the total content of hydrocarbons. The work proved dependence between a total content of surface waxes and the representation of individual compounds in this complex for the given apple variety.
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