Abstract
ALTHOUGH superficial scald of apples is effectively controlled by wrapping in paper impregnated with mineral oil the labour involved in doing so renders the method expensive, and the search for alternative methods of control continues. Fidler1 has shown that the view that superficial scald is attributable to an injury to the tissues caused by volatile products of the metabolism of the fruit fails to explain many of the observed phenomena. He has suggested that an interaction between a heavy volatile substance Y which cannot be removed from proximity to the fruit by ventilation and a non-volatile substance X produces a compound or compounds toxic to the skin. Recent observations made during the course of experiments on the control of low-temperature injury would seem to support Fidler's view.
Similar content being viewed by others
Article PDF
References
Fidler, J. C., J. Hort. Sci., 24, 128 (1948).
Brooks, C., Cooley, J. S., and Fisher, D. F., U.S. Dept. Agric. Farmers' Bull. No. 1380 (1928).
Kidd, F., and West, C., Ann. Rep. Food Invest. Board, London, 51 (1933).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
SMITH, W. Control of Superficial Scald in Stored Apples. Nature 183, 760 (1959). https://doi.org/10.1038/183760a0
Issue Date:
DOI: https://doi.org/10.1038/183760a0
This article is cited by
-
Intermittent Warming in Alleviating Chilling Injury—a Potential Technique with Commercial Constraint
Food and Bioprocess Technology (2016)
-
Production of farnesene and incidence of scald in stored apples
Qualitas Plantarum et Materiae Vegetabiles (1969)
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.