Detail publikace

Changes in lipid composition of apple surface layer during long-term storage in controlled atmosphere

Originální název

Changes in lipid composition of apple surface layer during long-term storage in controlled atmosphere

Anglický název

Changes in lipid composition of apple surface layer during long-term storage in controlled atmosphere

Jazyk

en

Originální abstrakt

This work is focused on an analysis of surface lipids of different varieties of apples stored in a normal atmosphere and a modified atmosphere with ultra-low oxygen content, for 4 months and 6 months. The major fatty acids in apple surface layers are palmitic acid, stearic acid, linoleic acid, and oleic acid. During the 6-months storage period, a variety-specific decrease in the total fatty acids content and an increase in saturation degree was observed in all the varieties tested, when compared with the 4-months storage. The greatest differences in saturation degree were observed in the Golden Delicious variety, in which the highest content of unsaturated fatty acids was also found.

Anglický abstrakt

This work is focused on an analysis of surface lipids of different varieties of apples stored in a normal atmosphere and a modified atmosphere with ultra-low oxygen content, for 4 months and 6 months. The major fatty acids in apple surface layers are palmitic acid, stearic acid, linoleic acid, and oleic acid. During the 6-months storage period, a variety-specific decrease in the total fatty acids content and an increase in saturation degree was observed in all the varieties tested, when compared with the 4-months storage. The greatest differences in saturation degree were observed in the Golden Delicious variety, in which the highest content of unsaturated fatty acids was also found.

BibTex


@article{BUT96362,
  author="Kateřina {Duroňová} and Ivana {Márová} and Milan {Čertík} and Stanislav {Obruča}",
  title="Changes in lipid composition of apple surface layer during long-term storage in controlled atmosphere",
  annote="This work is focused on an analysis of surface lipids of different varieties of apples stored in a normal atmosphere and a modified atmosphere with ultra-low oxygen content, for 4 months and 6 months. The major fatty acids in apple surface layers are palmitic acid, stearic acid, linoleic acid, and oleic acid. During the 6-months storage period, a variety-specific decrease in the total fatty acids content and an increase in saturation degree was observed in all the varieties tested, when compared with the 4-months storage. The greatest differences in saturation degree were observed in the Golden Delicious variety, in which the highest content of unsaturated fatty acids was also found.",
  address="Versita",
  chapter="96362",
  institution="Versita",
  number="10",
  volume="66",
  year="2012",
  month="october",
  pages="940--948",
  publisher="Versita",
  type="journal article - other"
}