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Cultivar and growing region influence efficacy of warming treatments for amelioration of superficial scald development on apples after storage.

Author(s) : WATKINS C. B., BRAMLAGE W. J., BROOKFIELD P. L., et al.

Type of article: Article

Summary

Single warmings of "Cortland", "Delicious", "Granny Smith" and "Pacific Rose" apples to 20 °C for 0-9 days after cold storage of 0-27 days were tested as a potential non-chemical method to control superficial scald development. Only in "Granny Smith" was scald development reduced to commercially acceptable levels by warming. Warming treatments greatly advanced ripening, as indicated by softening of "Cortland", and to a lesser extent "Delicious", but had only small ripening effects on "Granny Smith" and "Pacific Rose". The extent of warming effects on ripening was greater with longer storage time before warming and with longer warming periods. Warming "Cortland" apples twice reduced scald to the level of DPA treatment but increased the amount of ripening. There was no evidence that warming could delay rather than prevent scald development.

Details

  • Original title: Cultivar and growing region influence efficacy of warming treatments for amelioration of superficial scald development on apples after storage.
  • Record ID : 2001-0311
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 19 - n. 1
  • Publication date: 2000/05

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