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Ethanol vapour: a new anti-scald treatment for apples.

Author(s) : SCOTT K. J., YUEN C. M. C., GHAHRAMANI F.

Type of article: Article

Summary

Superficial scald was controlled on highly susceptible Granny Smith apples, grown in New Wales, by exposing the fruit to evaporating ethanol at 0 or 20 deg C. The addition of 0.5 or 1.0 g ethanol per fruit completely controlled scald in four of the five experiments carried out during three seasons. These levels of ethanol substantially reduced scald in the fifth experiment. Scald was also greatly reduced when 0.25 g ethanol per fruit was used. 90-100% of untreated fruit in all five experiments were affected with scald. There was no fruit injury or apparent off-flavour after several months storage. Superficial scald was also significantly reduced when fruit was injected, twice, early in storage with 0.3 ml ethanol. In a second experiment scald was reduced with a single injection of 0.25 ml ethanol.

Details

  • Original title: Ethanol vapour: a new anti-scald treatment for apples.
  • Record ID : 1996-2886
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 6 - n. 3-4
  • Publication date: 1995/10

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