Warning: mysqli_connect(): (HY000/2002): No such file or directory in /home/eurekamag/public_html/application.php on line 77
Get PDF - Reduction of soft scald in apples with antioxidants

+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Reduction of soft scald in apples with antioxidants



Reduction of soft scald in apples with antioxidants



Journal of the American Society for Horticultural Science 106(5): 565-571



Apples, Jonathan, were dipped or not in ethanolic solutions of 6 antioxidants at 2500 p.p.m. before being stored at -1 deg C until soft scald developed (8 weeks in the first year and 14 weeks in the second year of a 2-year study). The incidence of soft scald was reduced by 5 of the compounds. Diphenylamine, butylated hydroxyanisole and ethoxyquin were the most effective, butylated hydroxytoluene and phorone were less active and ascorbic acid had no significant effect.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000965397

Download citation: RISBibTeXText


Related references

Reduction of soft scald in apples with methyl linoleate. HortScience 12(1): 72-73, 1977

Reduction of soft scald in apples malus domestica cultivar jonathan with anti oxidants. Journal of the American Society for Horticultural Science 106(5): 569-571, 1981

Superficial scald: the role of free redicals and antioxidants in the cause and control of superficial scald in apples and pears. Fruit world and market grower: 75 (12) 6, 1974

Superficial scald, a functional disorder of stored apples. XI. Apple antioxidants. Journal of the Science of Food and Agriculture 25(3): 299-304, 1974

Soft scald of apples. Inf. fitopat 11: 137-8, 1961

The effects of preharvest environmental factors on endogenous antioxidants and scald development in apples. Hortscience 25(9): 1146, 1990

Relating preharvest factors to endogenous antioxidants and subsequent scald development in apples. Hortscience 26(6): 773, 1991

Soft or deep scald of Apples. Agric. Gaz. N.S.W, 48: 7, 397, 1937

Soft scald and soggy-breakdown of apples. Jour Agric Res 49(1): 55-69, 1934

Soft scald and its control in Delicious apples. Proc 48th annu. Mtg Wash. St. hort. Ass, 97-100. bibl 4, 1952

Effect of hexyl compounds on soft scald of Apples. Phytochemistry 11(6): 1945,, 1972

A physiological study of soft scald in Jonathan apples. Jour Agric Res 60(3): 183-192, 1940

Hexanol and hexyl acetate and soft scald of apples. Phytochemistry 9: 1035-6. bibl. 5, 1970

Soft scald of Jonathan apples in relation to respiration. Proceedings American Society Hort Science 34: 173-176, 1937

Effect of heat or 1-methylcyclopropene on antioxidative enzyme activities and antioxidants in apples in relation to superficial scald development. Journal of the American Society for Horticultural Science 128(5): 761-766, 2003