Effects of Alcohol Vapors and Oxygen Stress on Superficial Scald and Red Color of Stored `Delicious' Apples

Abstract

`Delicious' ( Malus × domestica Borkh.) apples were kept in sealed polyethylene bags (thickness 0.05 mm) and exposed to ethanol, propan-1-ol, butan-1-ol, and pentan-1-ol during storage at 0 °C. Rates of application varied from 1.85 to 120 mmol·kg -1 . Complete control of superficial scald was achieved using 30 mmol·kg -1 of fruit with butan-1-ol or propan-1-ol; ethanol required 120 mmol·kg -1 to control the disorder, but at this concentration, purpling of the red skin occurred. Butan-1-ol and propan-1-ol did not affect the color. Pentan-1-ol caused severe skin injury resembling soft or deep scald of `Jonathan' apples. Apples were also kept in high purity N at 20 °C for up to 8 days before storage at 0 °C. Complete control of scald occurred with a 6- or 8-day exposure to N. Control of scald appears to be due to the accumulation of ethanol during exposure to N. Nitrogen treatments did not affect skin color.