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Scald is a common postharvest physiological disorder that can be prevented by use of antioxidants like diphenylamine and ethoxyquine. These additives are no longer acceptable. New products that are more food friendly have to be tested. The paper presents two novel treatments, with ethyl-alcohol and with prestorage heating.
Details
- Original title: Integrated treatments for apple superficial scald prevention.
- Record ID : 2001-1420
- Languages: English
- Source: Agri-food quality II: quality management of fruits and vegetables.
- Publication date: 1998/04/22
- Document available for consultation in the library of the IIR headquarters only.
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Hypobaric storage removes scald-related volatil...
- Author(s) : WANG Z., DILLEY D. R.
- Date : 2000/04
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 18 - n. 3
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Reduction of superficial scald of apples with v...
- Author(s) : SCOTT K. J., YUEN C. M. C., KIM G. H.
- Date : 1995/10
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 6 - n. 3-4
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Ethanol vapour: a new anti-scald treatment for ...
- Author(s) : SCOTT K. J., YUEN C. M. C., GHAHRAMANI F.
- Date : 1995/10
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 6 - n. 3-4
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Polyphenol fate and superficial scald in apple.
- Author(s) : BIRETTI M. V., GALLERANI G., PRATELLA G. C.
- Date : 1994/06
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 4 - n. 3
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Scald prevention and reduction of alpha-farnese...
- Author(s) : WHITAKER B. D., SOLOMOS T.
- Date : 1997/07/13
- Languages : English
- Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
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