Reaction of Apple Skin following UV Exposure
In order to investigate biochemical events occurring at the surface of apple skin, UV light exposure was used to generate a skin-browning reaction in apples. `Fuji' apple fruit that had been kept for 2 months in regular atmosphere storage at 0°C were exposed to short-wave UV light for 24 or 48 hr at 0°C or 23°C. After treatment, skin browning was monitored on fruit returned to 0°C storage or kept at room temperature under laboratory conditions. Fruit exposed to short-wave UV light at 0°C developed skin browning after 2 to 3 days at room temperature, whereas fruit held at 0°C did not show signs of skin browning until 7 days later. Short-wave UV exposure for 24 or 48 hr at 23°C resulted in skin browning that continued to develop on fruit kept at both room temperature and 0°C. When fruit were exposed to short-wave UV light for 72 hr at 0°C, a small amount of skin browning was already apparent. Long-wave UV light exposure for 48 hr had no observable effect on fruit treated at 0°C and then placed at room temperature. Our observations suggest that events that lead to browning are related to dispersion of energy absorbed by the hydrophobic molecules in the skin, a temperature dependent phenomenon.