Page 11 - Biosystems Engineering

x Co n t e n t s

13.5 Stability of Edible Oils and Antioxidants . . . . 379
13.5.1 Mechanism of Antioxidants . . . . . . . . 380
13.5.2 Functions of Antioxidants . . . . . . . . . 382
13.5.3 Different Types of Antioxidants . . . . . 383
13.6 Measuring Antioxidant Activities . . . . . . . . . . 385
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 389

14 Phenolic Substances from Olives (Olea europeae)
and Related Olive Mill Products . . . . . . . . . . . . . . . 391
14.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . 391
14.2 Olives and Relative Olive Mill Products . . . . 392
14.3 Nature of Olive Polyphenols . . . . . . . . . . . . . 394
14.4 Antioxidant and Nutraceutical Properties . . . 398
14.5 Future Biotechnological Applications . . . . . . 400
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 401

15 Effect of Exogenous Bioregulators on the Mineral
Composition and Storability of Fruits . . . . . . . . . . 405
15.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . 405
15.1.1 Auxins and the Mineral
Status of Fruits . . . . . . . . . . . . . . . . . . . 406
15.1.2 Exogenous Use of Gibberellins . . . . . 408
15.1.3 Retardants Are Also Bioregulators . . 409
15.1.4 Effect of Retardants on the Mineral
Composition of Fruits . . . . . . . . . . . . . 410
15.1.5 Effect of Retardants on Calcium
Uptake . . . . . . . . . . . . . . . . . . . . . . . . . . 412
15.2 Fruit Quality . . . . . . . . . . . . . . . . . . . . . . . . . . . 413

15.3 Influence of Retardant and Auxin
Treatment of Apple Shoots and Fruits
on Calcium Uptake and Distribution . . . . . . . 423
15.4 The Effect of Fruitlet Thinning Using
Bioregulators on Mineral Content and
Storage Quality of Fruits . . . . . . . . . . . . . . . . . . 429
15.5 The Influence of Thinning and Treatment with

Calcium Chloride on the Quality of McIntosh
Apples Treated with SADH . . . . . . . . . . . . . . . 437
15.5.1 Apple Size . . . . . . . . . . . . . . . . . . . . . . . 439
15.5.2 Red Color of Apples . . . . . . . . . . . . . . 440
15.5.3 Ground Color of Skin . . . . . . . . . . . . . 440
15.5.4 Apple Firmness . . . . . . . . . . . . . . . . . . 440
15.5.5 Physiological Disorders of Apples
during Storage . . . . . . . . . . . . . . . . . . . 440
15.5.6 Chemical Composition of Apples . . . 442
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 442