View More View Less
  • 1 Please ask the editor of the journal.
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Superficial scald is a postharvest physiological disorder of apples characterized by browning of apple skin during prolonged storage. It has been hypothesized that conjugated triene hydroperoxides (CTH) attack cell membranes causing membrane perturbation and the manifestation of the disorder. The purpose of this study was to compare the common synthetic antioxidant diphenylamine (DPA) treatment with postharvest vapour treatments for superficial scald prevention. Apples cv. ‚Granny Smith™ were treated with ethanol, methanol and »apple aroma« vapours. The influence of these treatments on scald susceptibility and sensorial quality of apples was examined. The ethanol treatments were effective in superficial scald prevention but they caused a high incidence of internal browning after two months of storage. The 10 day treatments at 20 °C developed very pronounced internal browning after storage. The aroma treatment was the least effective in apple scald prevention but no internal disorders appeared after storage. Apples treated with methanol at 20 °C retain a great deal of their initial green colour. Vapour treatments demonstrated to be potential methods for scald prevention. Additional research is needed to minimise the internal disorders of treated fruit.

  • Abram, V. & Donko, M. (1999): Tentative identification of polyphenols in Sempervivum tectorum and assesment of antimicrobial activity of Sempervivum L. J. agric. Fd Chem., 47, 485-489.

    'Tentative identification of polyphenols in Sempervivum tectorum and assesment of antimicrobial activity of Sempervivum L. ' () 47 J. agric. Fd Chem. : 485 -489.

    • Search Google Scholar
  • Anet, E. F. L. J. (1969): Autooxidation of alpha farnesene. Aust. J. Chem., 22, 240-241.

    'Autooxidation of alpha farnesene. ' () 22 Aust. J. Chem. : 240 -241.

  • Anet, E. F. L. J. & Coggiola, I. M. (1974): Superficial scald, a functional disorder of stored apples. Control of alpha farnesene autoxidation. J. Sci. Fd Agr., 25, 293-298.

    'Superficial scald, a functional disorder of stored apples. Control of alpha farnesene autoxidation. ' () 25 J. Sci. Fd Agr. : 293 -298.

    • Search Google Scholar
  • Bramlarge, W. J., Potter, T. L. & Ju, Z. (1996): Detection of diphenylamine on surface of nontreated apples. J. agric. Fd Chem., 44, 1348-1351.

    'Detection of diphenylamine on surface of nontreated apples. ' () 44 J. agric. Fd Chem. : 1348 -1351.

    • Search Google Scholar
  • Bramlarge, W. J. & Weis, S. A. (1997): Effects of temperature, and rainfall on superficial scald in apples. Hort.Sci., 32, 808-811.

    'Effects of temperature, and rainfall on superficial scald in apples. ' () 32 Hort.Sci. : 808 -811.

    • Search Google Scholar
  • Du, Z. & Bramlage, W. J. (1993): A modified hypothesis of role of conjugated triens in superficial scald development in stored apples. J. Amer.-Soc. Hort. Sci., 118, 807-813.

    'A modified hypothesis of role of conjugated triens in superficial scald development in stored apples. ' () 118 J. Amer.-Soc. Hort. Sci. : 807 -813.

    • Search Google Scholar
  • Du, Z. & Bramlage, W. J. (1995): Peroxidative activity of apple peel in relation to development of poststorage disorders. Hortscience, 30, 205-209.

    'Peroxidative activity of apple peel in relation to development of poststorage disorders. ' () 30 Hortscience : 205 -209.

    • Search Google Scholar
  • Gallerani, G., Pratella, G. C. & Budini, R. A. (1990): The distribution and role of natural antioxidant substances in apple fruit affected by superficial scald. Adv. Hortic. Sci., 3, 144-146.

    'The distribution and role of natural antioxidant substances in apple fruit affected by superficial scald. ' () 3 Adv. Hortic. Sci. : 144 -146.

    • Search Google Scholar
  • Ghahramani, F. & Scott, K. J. (1998): The action of ethanol in controlling superficial scald of apples. Aust. J. agric. Res., 2, 199-205.

    'The action of ethanol in controlling superficial scald of apples. ' () 2 Aust. J. agric. Res. : 199 -205.

    • Search Google Scholar
  • Huelin, F. E. & Coggiola, I. M. (1970a): Superficial scald, a functional disorder of stored apples. Evaporation of alpha farnesene from the fruit. J. Sci. Fd Agric, 21, 82-86.

    'Superficial scald, a functional disorder of stored apples. Evaporation of alpha farnesene from the fruit. ' () 21 J. Sci. Fd Agric : 82 -86.

    • Search Google Scholar
  • Huelin, F. E. & Coggiola, I. M. (1970b): Superficial scald, a functional disorder of stored apples. 5. Oxidation of alpha farnesene and its inhibition by diphenylamine. J. Sci. Fd Agr., 21, 44-48.

    'Superficial scald, a functional disorder of stored apples. 5. Oxidation of alpha farnesene and its inhibition by diphenylamine. ' () 21 J. Sci. Fd Agr. : 44 -48.

    • Search Google Scholar
  • Ingle, M. & D'Souza, M. C. (1989): Physiology and control of superficial scald of apples. Hortscience, 24, 28-31.

    'Physiology and control of superficial scald of apples. ' () 24 Hortscience : 28 -31.

  • Knee, M. & Hatfield, S. G. S. (1981): The metabolism of alcohols by apple fruit tissue, J. Sci. Fd Agric, 32, 593-600.

    'The metabolism of alcohols by apple fruit tissue, ' () 32 J. Sci. Fd Agric : 593 -600.

  • Lurie, S. & Klein, J. D. (1990): Heat treatment of ripening, apples: differential effects on physiology and biochemistry. Physiol. Plant., 78, 181-186.

    'Heat treatment of ripening, apples: differential effects on physiology and biochemistry. ' () 78 Physiol. Plant. : 181 -186.

    • Search Google Scholar
  • Lurie, S. & Pesis, E. (1992): Effect of acetaldehyde and anaerobiosis as postharvest treatments on the quality of peaches and nectarines. Postharvest Biol. Technol, 1, 317-326.

    'Effect of acetaldehyde and anaerobiosis as postharvest treatments on the quality of peaches and nectarines. ' () 1 Postharvest Biol. Technol : 317 -326.

    • Search Google Scholar
  • Lurie, S., Klein, J. & Ben-Aire, R. (1989): Physiological changes in diphenylamine treated Granny Smith apples. Isr. J. Bot., 38, 199-207.

    'Physiological changes in diphenylamine treated Granny Smith apples. ' () 38 Isr. J. Bot. : 199 -207.

    • Search Google Scholar
  • Lurie, S., Fallik, E. & Klein, J. D. (1996): The effect of heat treatment on apple epicuticular wax and calcium uptake. Postharvest Biol. Technol, 8, 271-277.

    'The effect of heat treatment on apple epicuticular wax and calcium uptake. ' () 8 Postharvest Biol. Technol : 271 -277.

    • Search Google Scholar
  • Piretti, M. V., Gallerani, G. & Pratella, G. C. (1994): Polyphenol fate and superficial scald in apple. Postharvest Biol. Technol, 4, 213-224.

    'Polyphenol fate and superficial scald in apple. ' () 4 Postharvest Biol. Technol : 213 -224.

    • Search Google Scholar
  • Scott, K. J., Yuen, C. M. C. & Ghahramani, F. (1995): Ethanol vapour - a new antiscald treatment of apples. Posharvest Biol. Technol, 6, 201-208.

    'Ethanol vapour - a new antiscald treatment of apples. ' () 6 Posharvest Biol. Technol : 201 -208.

    • Search Google Scholar
  • Wang, H., Cao, G. & Prior, R. L. (1996): Total antioxidant capacity of fruits. J. agric. Fd Chem., 44, 701-705.

    'Total antioxidant capacity of fruits. ' () 44 J. agric. Fd Chem. : 701 -705.

  • Yanuriati, A., Savage, G. P. & Rowe, R. N. (1999): The effects of ethanol treatment on the metabolism, shelf life and quality of stored tomatoes at different maturities and temperatures. J. Sci. Fd Agric, 59, 995-1002.

    'The effects of ethanol treatment on the metabolism, shelf life and quality of stored tomatoes at different maturities and temperatures. ' () 59 J. Sci. Fd Agric : 995 -1002.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jan 2021 0 0 0
Feb 2021 4 0 0
Mar 2021 1 0 0
Apr 2021 1 0 0
May 2021 1 0 0
Jun 2021 3 0 0
Jul 2021 0 0 0