Superficial scald is a physiological disorder characterized by skin browning that appears during or after storage of ‘Granny Smith’ apples. The mechanism for scald development is not fully understood, but it is hypothesized that scald formation is related to increased ethylene production. In apples, low dose irradiation induced ethylene reduction appears to be directly related to prevention of superficial scald. However, the molecular basis of such an irradiation induced effect is not known. In this study, effort was made to better understand the molecular basis of the decrease in ethylene production in apple fruit after treatment with x-ray irradiation. ‘Granny Smith’ apples were exposed to x-ray irradiation treatment either at 310 Gy or 1000 Gy and ethylene production, ACC oxidase enzyme activity and expression of ethylene biosynthesis genes were measured after 0, 90, and 180 days of storage plus 7 days at room temperature. Ethylene production of irradiated apples was lower compared to control (P
","abstract_html":"<p>Superficial scald is a physiological disorder characterized by skin browning that appears during or after storage of ‘Granny Smith’ apples. The mechanism for scald development is not fully understood, but it is hypothesized that scald formation is related to increased ethylene production. In apples, low dose irradiation induced ethylene reduction appears to be directly related to prevention of superficial scald. However, the molecular basis of such an irradiation induced effect is not known. In this study, effort was made to better understand the molecular basis of the decrease in ethylene production in apple fruit after treatment with x-ray irradiation. ‘Granny Smith’ apples were exposed to x-ray irradiation treatment either at 310 Gy or 1000 Gy and ethylene production, ACC oxidase enzyme activity and expression of ethylene biosynthesis genes were measured after 0, 90, and 180 days of storage plus 7 days at room temperature. Ethylene production of irradiated apples was lower compared to control (P</p>","abstract_has_math":false,"creators":["Nyakundi, Brian"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":["Anuradha Prakash, Ph.D.","Hagop Atamian, Ph.D.","Rosalee Hellberg, Ph.D."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2020,"date_issued":"2020-05-01T07:00:00Z","date_published":"2020-05-01T07:00:00Z","updated_at":"2026-07-24T01:38:09Z","subjects":["Food Chemistry","Food Processing","Food Science","Genetics and Genomics"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://digitalcommons.chapman.edu/food_science_theses/15","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Anuradha Prakash, Ph.D.","Hagop Atamian, Ph.D.","Rosalee Hellberg, Ph.D."]},{"key":"dc:creator","label":"Author","values":["Nyakundi, Brian"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Food Chemistry","Food Processing","Food Science","Genetics and Genomics"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.chapman.edu/food_science_theses/15"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Superficial scald is a physiological disorder characterized by skin browning that appears during or after storage of ‘Granny Smith’ apples. The mechanism for scald development is not fully understood, but it is hypothesized that scald formation is related to increased ethylene production. In apples, low dose irradiation induced ethylene reduction appears to be directly related to prevention of superficial scald. However, the molecular basis of such an irradiation induced effect is not known. In this study, effort was made to better understand the molecular basis of the decrease in ethylene production in apple fruit after treatment with x-ray irradiation. ‘Granny Smith’ apples were exposed to x-ray irradiation treatment either at 310 Gy or 1000 Gy and ethylene production, ACC oxidase enzyme activity and expression of ethylene biosynthesis genes were measured after 0, 90, and 180 days of storage plus 7 days at room temperature. Ethylene production of irradiated apples was lower compared to control (P
"]},{"key":"dc:source","label":"Dc Source","values":["Nyakundi, Brian. (2020). Effect of low dose irradiation on expression of genes involved in ethylene biosynthesis of 'Granny Smith' apples. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000146"]},{"key":"dc:title","label":"Title","values":["Effect of Low Dose Irradiation on Expression of Genes Involved in Ethylene Biosynthesis of 'Granny Smith' Apples"]}]}],"canonical_facts":{"dc:contributor":["Anuradha Prakash, Ph.D.","Hagop Atamian, Ph.D.","Rosalee Hellberg, Ph.D."],"dc:creator":["Nyakundi, Brian"],"dc:description.abstract":["Superficial scald is a physiological disorder characterized by skin browning that appears during or after storage of ‘Granny Smith’ apples. The mechanism for scald development is not fully understood, but it is hypothesized that scald formation is related to increased ethylene production. In apples, low dose irradiation induced ethylene reduction appears to be directly related to prevention of superficial scald. However, the molecular basis of such an irradiation induced effect is not known. In this study, effort was made to better understand the molecular basis of the decrease in ethylene production in apple fruit after treatment with x-ray irradiation. ‘Granny Smith’ apples were exposed to x-ray irradiation treatment either at 310 Gy or 1000 Gy and ethylene production, ACC oxidase enzyme activity and expression of ethylene biosynthesis genes were measured after 0, 90, and 180 days of storage plus 7 days at room temperature. Ethylene production of irradiated apples was lower compared to control (P
"],"dc:identifier":["https://digitalcommons.chapman.edu/food_science_theses/15"],"dc:source":["Nyakundi, Brian. (2020). Effect of low dose irradiation on expression of genes involved in ethylene biosynthesis of 'Granny Smith' apples. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000146"],"dc:subject":["Food Chemistry","Food Processing","Food Science","Genetics and Genomics"],"dc:title":["Effect of Low Dose Irradiation on Expression of Genes Involved in Ethylene Biosynthesis of 'Granny Smith' Apples"],"thesis:degree_discipline":["Food Science"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T01:38:09Z"}