Journal of the American Society for Horticultural Science · 1990 · 32 citations · 6 references
AgricultureFood ScienceHorticultural SciencesFood PreservationFruit SciencePostharvest PhysiologyFruit PreservationFruit QualityFruit Quality EvaluationFruit StorageScald PreventionEthylene TreatmentFlesh BrowningFruit BrowningFruit Maturity At HarvestLow-oxygen StressQuality Loss In FruitsScald ProtectionSeasonal Variation
Incidence of scald in nontreated and DPA (2000 mg·liter -1 )-treated `Delicious' apples (Malus domestics Borkh.) was assessed after 8.5 months in 1.5% or 0.7% O 2 plus 1.5% CO 2 at 0.2C, with and without C 2 H 4 scrubbing. Incidence of scald was high in non-DPA fruit held in 1.5% O 2 , and DPA treatment reduced scald in fruit held in 1.5% or 0.7% O 2 . Scald control was better with 0.7% O 2 and no DPA `treatment than with 1.5% O 2 and a DPA dip. Ethylene scrubbing had no effect on scald in fruit held in 0.7% or 1.5% 0 2 . Susceptibility of fruit to scald-and flesh browning exhibited seasonal variation, which was related to the differences in fruit maturity and the amount of watercore at harvest, respectively. Chemical name used: diphenylamine (DPA).
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