Farnesene and Trienes in Apple Peel Quantified by HPLC

in HortScience

Farnesene and its conjugated triene oxidation products in apple peel are positively correlated with, and thought to be involved in, the storage disorder superficial scald. Levels of these compounds are often estimated by dipping fruit in hexane and measuring the absorbance of the crude extracts at 232 nm (farnesene) and 269 or 281 minus 290 nm (trienes). We have devised a C18 HPLC method with UV detection at 232 and 269 nm that allows the simultaneous quantitation of 80 ng of farnesene and trienes. Using this method we have confirmed the recent report that one conjugated trien-6-ol comprises 90% of the stable oxidation products of farnesene. It was also found that crude hexane extracts of apple peel can give spuriously high values for farnesene and/or trienes when levels of these compounds are low and other UV-absorbing components are present. A group of compounds unrelated to farnesene, with an absorbance maximum at ≈259 nm, were noted in the peel of cv. Gala apples, which produced little farnesene or trienol. This may explain the report that fruit with a high ratio of A258nm/A281nm in peel extracts have a low incidence of scald. The new HPLC method will be applied in subsequent studies of postharvest factors involved in regulation of farnesene synthesis and oxidation.

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