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Effect of maturity, diphenylamine concentration and method of cold storage on the incidence of superficial scald in apples for two seasons.

Author(s) : EEDEN S. J. van, COMBRINK J. C., VRIES P. J. de, CALITZ F. J.

Type of article: Article

Summary

Starking and Granny Smith apples from the Elgin area of South Africa were harvested weekly for 4 weeks starting 2 weeks prior to estimated optimum picking maturity. Fruits were drenched for 30 seconds with an aqueous emulsion containing thiabendazole and diphenylamine. Starking fruits were stored at -0.5 deg C for 4 months in a normal atmosphere or 7 months in controlled atmosphere (1.5% O2 and 2.0% CO2). Granny Smith fruits were stored at -0.5 deg C for 6 months in normal atmosphere or 9 months in controlled atmosphere (1.5% O2 + 0% CO2). After storage, fruits were ripened at 20 deg C for 7 days before evaluation for superficial scald.

Details

  • Original title: Effect of maturity, diphenylamine concentration and method of cold storage on the incidence of superficial scald in apples for two seasons.
  • Record ID : 1994-2321
  • Languages: English
  • Source: J. S. afr. Soc. hortic. Sci. - vol. 2 - n. 1
  • Publication date: 1992

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