The cutin acids of smooth and russeted “Golden Delicious” apples

By analyzing the monobasic cutin acids of smooth and russeted “Golden Delicious” apples with gas liquid chromatography, we found that these acids occur in about the same proportions in both kinds of apples. This is also the case for all the cutin acids, after reduction to the parent monobasic acids. From these results, we concluded that there are no great differences between smooth and russeted “Golden Delicious” apples with respect to the polymerized fatty acid material. There is evidence that these parent acids do not occur in the same proportion as the monobasic cutin acids with respect to the chain length.