Effect of Heat Treatment on the Development of Superficial Scald in `Red Delicious' Apples

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  • 1 Dept. of Horticultural Science, Univ. of Guelph, Guelph, Ont. N1G 2W1, Canada

Heat treatment of apples (Malus domestica Borkh cvs. Red Delicious, Starkrimson) and its effect on scald development have been investigated. Several parameters indicative of scald, such as ethanol and acetaldehyde content, UV-absorbing components from skin, and fruit quality parameters, such as fruit firmness and soluble solids content, were monitored after exposing apples to heat therapy at 40C for 24 h, followed by storing them at room temperature in polyethylene bags. In general, heat-treated apples possessed higher ethanol and acetaldehyde levels. As well, heat-exposed apples appeared to possess a lower degree of scald. The content of soluble solids did not appear to be affected by heat treatment. The degree of firmness, however, was maintained in heat-treated apples. Effect of heat treatment on several other physiological and biochemical parameters will be presented.

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