Vol. 48 No: 2

Title:
Relationship between Hexanol Levels in Apples and the Development of Soft Scald

Author:
R.B.H. WILLS

pp: 165-168

Abstract:
The level of hexanol in the tissue of Jonathan apples was found to be a measure of the susceptibility of the fruit to develop soft scald. The effectiveness of various hexyl compounds in inducing soft scald was related to the ability of the hexyl compounds to increase the level of hexanol in the fruit. Similarly, when a fixed amount of hexanol was added to fruit from widely different sources, the level of soft scald was related to the amount of hexanol remaining in the tissues.

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