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Reduction of superficial scald of apples with vegetable oils.

Author(s) : SCOTT K. J., YUEN C. M. C., KIM G. H.

Type of article: Article

Summary

Five vegetables oils were applied by hand to Granny Smith apples that were highly susceptible to superficial scald and stored at 0 deg C for several months. A petroleum-derived "baby oil" was included for comparison. Sunflower oil was applied in two seasons. Canola, castor, palm, peanut and the purified petroleum oil were used in a single season. All oils considerably reduced scald without causing injury. Two drops of oil (approximately 25 mg) had marked effects on the severity of superficial scald. The severity of the disorder was related logarithmically to the number of drops of oil applied. However, oils were not significantly different in their effects on scald. Thus scald control by the different oils does not appear to be related to chain length of fatty acids or degree of unsaturation.

Details

  • Original title: Reduction of superficial scald of apples with vegetable oils.
  • Record ID : 1996-2884
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 6 - n. 3-4
  • Publication date: 1995/10

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