Efficacy of Diphenylamine, Ultra-low Oxygen, and Ethylene Scrubbing on Scald Control in `Delicious' Apples

in Journal of the American Society for Horticultural Science
Author: O.L. Lau 1
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  • 1 Industry Research Program, Okanagan Federated Shippers Association, C/O Agriculture Canada Research Station, Summerland, B.C. VOH 1ZO, Canada

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% O2 plus 1.5% CO2 at 0.2C, with and without C2H4 scrubbing. Incidence of scald was high in non-DPA fruit held in 1.5% O2, and DPA treatment reduced scald in fruit held in 1.5% or 0.7% O2. Scald control was better with 0.7% O2 and no DPA `treatment than with 1.5% O2 and a DPA dip. Ethylene scrubbing had no effect on scald in fruit held in 0.7% or 1.5% 02. 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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