PRESTORAGE HEAT-TREATMENT DELAYS DEVELOPMENT OF SUPERFICIAL SCALD ON GRANNY SMITH APPLES

A prestorage heat treatment of 38C for 4 days applied to 'Granny Smith' apples (Malus domestica Borkh.) before regular air storage at OC inhibited the development of superficial scald. Heat-treated apples stored for 3 months had superficial scald levels similar to diphenylamine (DPA)-dipped apples, while all nontreated control apples had scald. After 5 or 6 months of storage, this inhibition of scald development by prestorage heat treatment declined. The prestorage heat treatment inhibited the accumulation of alpha-farnesene oxidation. This treatment may be a substitute for chemical treatments against scald not only for short-term storage of 'Granny Smith' but possibly also for other scald-susceptible apple cultivars.