Superficial scald on apples is effectively controlled by the currently registered inhibitors, diphenylamine and ethoxyquin. However, the availability of these chemicals as scald inhibitors in the future is uncertain. There is renewed interest and need for scald research to develop prediction systems and non-chemical control measures. Scald is believed to be caused by the oxidation of α-farnesene into trienes. The reaction is partially inhibited by the presence of antioxidants in the peel.
We have developed a new method to evaluate scald reaction compounds. This method was used to show that differences exist in reaction compound concentrations between the blushed and nonblushed sides and scalded and normal portions of `Rome' apples. The benefits of this method over the conventional method will also be presented.