On Granny Smith apples, scald development exhibits characteristics that are typical of chilling injury. Yet, when `Cortland' and `Delicious' apples were placed in loosely closed polyethylene bags and kept continuously at 20C, scald-like injuries began to occur after 2 weeks. Lesions were predominantly expressed as lenticel spotting and as bronzing in the calyx cavity, which are not typical of superficial scald, but some typical scald lesions did develop on the shaded sides of the fruit. Lesion development decreased with later harvest of fruit. Fruit enclosed in poly bags accumulated high concentrations of α-famesene and conjugated trienes in their peel. Whether or not scald should be considered to be a chilling injury will be examined in light of these contrasting results.
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