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

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  • 1 Department of Food Science and Technology, The University of New South Wales, Sydney 2052, Australia
  • | 2 Department of Food Science and Technology, The University of New South Wales, Sydney 2052, Australia
  • | 3 Institute for Horticultural Development, Private Bag 15, SE Mail Centre, Victoria 3176, Australia

`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.

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