Oxidative Stress and Superfi cial Scald of Apple Fruit

  title={Oxidative Stress and Superfi cial Scald of Apple Fruit},
  author={Bruce D. Whitaker},
Superfi cial scald of apples and pears, which manifests as brown or black patches on the fruit skin, results from necrosis of the hypodermal cortical tissue (Bain and Mercer, 1963) and is thought to be induced by oxidation products of the sesquiterpene (E,E)-α-farnesene (Anet, 1972a; Huelin and Coggiola, 1970a, 1970b; Huelin and Murray, 1966). Synthesis of sesquiterpenes in plant tissues occurs mainly via the cytosolic mevalonic acid (MVA) pathway, which is initiated by the enzyme 3-hydroxy-3… CONTINUE READING


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