Phospholipase D Inhibition Technology for Enhancing Shelf Life and Quality - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 243

Table 10.1 Effect of hexanal and its compositions on horticultural produce

Treatment— Treatment—

preharvest postharvest

Commodity spray spray or dip Effects

Apple (Gala) Hexanal formulation—2%

v/v

Nil; air storage,
4 ◦ C

Delayed ripening, increased
firmness, slightly reduced
color

Apple (Delicious) Hexanal compositions—

1%, 2% v/v

Nil; air storage,
4 ◦ C

Increased firmness, reduced
incidence of superficial
scald

Apple (IdaRed) Hexanal compositions—

1%, 2% v/v

Reduced fruit drop

Apple (McIntosh) Hexanal compositions—

1%, 2% v/v

Nil; air storage,
4 ◦ C

Enhanced color, reduction in
superficial scald

Apple (Cortland)
(postharvest dip)

Nil Hexanal

composition—
1% v/v; air
storage, 4 ◦ C

Reduction in superficial scald

Banana (postharvest
dip)

Nil Hexanal

compositions—
1%, 2%, 3%
v/v; air storage,
25 ◦ C

Enhanced shelf life, quality

Cherry (Bing) Hexanal

compositions—1%, 2%
v/v

Nil; air storage,
4 ◦ C

Increased firmness, increased
red color, delayed ripening,
increased texture and
sweetness

Cherry (Hedel) Hexanal composition—1% Nil; air storage,

4 ◦ C

Increased firmness, increased
red color, increased texture
and sweetness

Wine grapes, pinot
noir, merlot,
cabernet franc,
chardonnay

Hexanal composition—1% Nil Increased brightness, reduced

pathogen infection,
increased juice yield

Table grape (Vanessa) Hexanal composition—1% Nil; air storage,

4 ◦ C

Increased brightness

Peach (Redhaven) Hexanal composition—1% Nil; air storage,

4 ◦ C

Increased firmness, increased
red color, increased texture
and sweetness

Pear (Anjou) Hexanal composition—1% Nil; air storage,

4 ◦ C

Increased firmness, increased
texture and sweetness

Strawberry Hexanal composition—1% Nil; air storage,

4 ◦ C

Increased shelf life, enhanced
quality and freshness

Strawberry Nil Hexanal vapor

(0.01-0.05%
w/w); air
storage, 4 ◦ C

Increased shelf life, enhanced
quality and freshness,
reduced pathogens

Apples (fresh cut)
(dip)

Nil Hexanal

composition—
1%; air storage,
4 ◦ C

Increased shelf life, enhanced
quality and freshness

Broccoli Nil Hexanal vapor

(0.01-0.05%
w/w); air
storage, 4 ◦ C

Enhanced shelf life, reduced
yellowing

( continued )