Control of Superficial Scald on ‘?Anjou’ Pears by Ethoxyquin: Effect of Ethoxyquin Concentration, Time and Method of Application, and a Combined Effect with Controlled Atmosphere Storage

Abstract

ABSTRACT ‘d'Anjou’ pears ( Pyrus communis , L.) without ethoxyquin developed superficial scald upon ripening after 3 months of storage. Ethoxyquin at 1,000 ppm controlled scald for 4 months and did not cause phy‐totoxicity to the fruit. Ethoxyquin at 2,700 ppm controlled scald for 5 months but caused phytotoxicity to the fruit. Fruit drenched with 1,000 ppm ethoxyquin within 2 days after harvest plus an additional line spray of 1,700 ppm ethoxyquin after 1 to 3 months of storage developed minimal scald incidence and did not suffer phytotoxicity after 5 months. Pre‐storage drench of ethoxyquin at 500 ppm to ‘d'Anjou’ fruit was sufficient to control the scald disorder for up to 7 months in a controlled atmosphere (2% O 2 + 1% CO 2 ) storage.