Factors influencing the incidence and control of superficial scald on cool-stored Granny Smith apples

Abstract

In experiments, scald incidence was significantly affected by maturity at time of picking and storage temperature, but neither of these factors separately nor together gave sufficient control to allow fruit to be successfully stored without some effective means of scald control.
Prestorage dips of 1000 p.p.m. ascorbic, gallic and tannic acid failed to effect control of the disorder, but the effectiveness of diphenylamine and ethoxyquin was confirmed.
Preharvest sprays of ethoxyquin were not only found to be less effective than postharvest dips but also injured the fruit.
Storage at 40°F for a number of weeks prior to continuous storage at 30°F for the rest of the storage period significantly reduced scald in unwrapped fruit, but scald incidence remained too high to allow recommendation of this method for commercial storage operators.