Superficial scald, a functional disorder of stored apples. IX. Effect of maturity and ventilation

Abstract

Abstract Although less mature apples scald more readily than mature apples they do not generally produce more α‐farnesene and their increased susceptibility to scald can be attributed to a less efficient antioxidant system which is less able to prevent the autoxidation of α‐farnesene. Increased ventilation decreases the amount of α‐farnesene by evaporation, resulting in a proportional reduction in oxidation products, thus reducing scald.