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  • Author or Editor: Robert E. Gough x
  • Journal of the American Society for Horticultural Science x
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Abstract

‘Cortland’ and ‘Delicious’ apples were treated with 2 concn of butylated hydroxytoluene (BHT) and 3 levels of diphenylamine (DPA) at 3 temp levels over a 2-year period. On ‘Cortland’ apples, BHT at 10,000 ppm reduced scald as effectively as 2,000 or 4,000 ppm DPA. BHT also reduced scald on ‘Delicious’. BHT residue analyses indicated that most of the BHT remained in the peel of the apple, but the residue was greatly reduced in cold storage within 72 hr after treatment.

Open Access