Phase transition of apple cuticles: a DSC study

Apple and capsicum cuticles were isolated enzymatically from mature fruits and the effect of storage temperature on phase transition of the lipid comp onents in the cuticle was examined using differential scanning calorimetry (DSC). It was found that the cuticular membrane underwent an endothermic tr ansition attributed to melting of the waxes present in the cuticle. On stor age at low temperatures the cuticular membrane underwent a change in struct ure and the melting enthalpy of the waxes present decreased as seen by DSC. (C) 2001 Elsevier Science B.V. All rights reserved.