NEW MEASURES AGAINST SUPERFICIAL SCALD OF APPLES

Butylated hydroxy toluene (BHT) and propyl gallate (Progalin P-PGP) together with 1 % Semperfresh, a product containing esters of fatty acids, were experimented with in a pre-storage dip treatment on Granny Smith apples to reduce superficial scald appearance during cold storage in air. 2500 ppm DPA in water and 1000 ppm DPA in 1 % Semperfresh solution served as controls as well as apples dipped only in water.

BHT in concentrations of 1500 ppm, 1000 ppm and 750 ppm together with 1 % Semperfresh decreased superficial scald occurrence significantly, but in lower concentrations the protection weakened.
PGP with 1 % Semperfresh, regardless of its concentration, was not effective in scald control.
Protection was not apparent even when applied in 1:1 mixtures with BHT.

In this experiment some lenticel decay – similar to Jonathan spots – occurred on the apples.
DPA at 2500 ppm without Semperfresh seemed to increase spotting, however some apples were spotted in pure tap-water dip treatment as well.
When storage losses, caused by either scald or lenticel spot were cumulated, BHT + 1 % Semperfresh combinations seemed to give encouraging results on the way to reducing harmful chemicals on dessert apples.

International Symposium on Postharvest Treatment of Horticultural Crops

T. Kállay

butylated hydroxy toluene, propyl gallate, Semperfresh, Jonathan spots

https://doi.org/10.17660/ActaHortic.1994.368.26