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Superficial scald control via low-oxygen treatment timed to peroxide threshold value.

Author(s) : GALLERANI G., PRATELLA G. C., CAZZOLA P. P.

Summary

Superficial Scald in Granny Smith apples was successfully controlled by low-oxygen concentrations (1% O2, 2% CO2), their application being timed to threshold level of conjugated triene hydroperoxides in apple cuticle determined over the cold-storage period. Only when applied before conjugated triene hydroperoxides reached 7-8 nmoli diphenylamine equivalent cm-2 did low-oxygen prevent their increase and scald onset. Because conjugated triene hydroperoxides stayed within the threshold value for the first month of storage, low-oxygen was applied thereafter. Low-oxygen treatment can be suspended for 7-10 days during storage with negligible effects on conjugated triene hydroperoxides concentration. These findings enable low-oxygen application to be more precisely targeted for superficial scald control.

Details

  • Original title: Superficial scald control via low-oxygen treatment timed to peroxide threshold value.
  • Record ID : 1995-2297
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Controlled atmosphere storage of fruit and vegetables. Proceedings COST 94.
  • Publication date: 1993/04/22
  • Document available for consultation in the library of the IIR headquarters only.

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