Carbon dioxide, oxygen, and ethylene changes in relation to the development of scald in Granny Smith apples after cold storage

To control the development of scald during storage at 0 to 1 degrees C, Granny Smith apples (Malus domestica) were treated with diphenylamine (DPA) or the sucrose ester-based coating Semperfresh, either alone or formulated with the food-approved antioxidant ascorbyl palmitate. Scald control by DPA was not associated with alterations in the internal atmosphere of the apples. However, the alterations in the internal gas atmosphere brought about by the Semperfresh coatings were correlated with the partial scald central observed with ascorbyl palmitate plus Semperfresh after 4 months of storage. Under certain conditions, coating could have affected activity of the 1-aminocyclopropane-1-carboxylate (ACC) oxidase in vivo via decreased internal oxygen levels, but not via changes in the carbon dioxide levels. It is concluded that the limited control of scald by ascorbyl palmitate plus Semperfresh is partially related to the observed modification of the internal atmosphere of the apple.