Keeping Qualities of ‘Stayman’ and ‘Delicious’ Apples Treated with Calcium Chloride, Scald Inhibitors, and other Chemicals1
Year: 1981
Type: article
Abstract: ‘Stayman’ apples ( Malus domestica Borkh.) dipped in 4% CaC1 2 were firmer after 5–6 months storage in air at 0°C and developed less senescent breakdown than untreated fruit. Use of the thickener Keltrol with CaC1 2 or vacuum infiltrating (VI) CaC1 2 resulted in the firmest fruit after storage and the highest flesh Ca levels. ‘Stayman’ stored 5 or 6 months in CA at 0°C were 1.5 kg firmer than air-stored fruit. Dipping apples in CaC1 2 prior to CA storage provided little additional benefit. Liquid concentrate formulations of diphenylamine (DPA) and ethoxyquin used alone or in combination with 4% CaC1 2 gave excellent scald control on ‘Stayman’ stored 5 or 6 months at 0° + 6 days at 20°. However, the same chemicals gave poor scald control for ‘Starkrimson Delicious’ picked early to midseason. The antioxidants BHT and BHA evaluated as postharvest dips at 2,000 ppm were less effective than DPA or ethoxyquin in controlling scald on ‘Stayman’. ‘Delicious’ apples were not significantly firmer after 6 months storage in air at 0°C when dipped in 3% CaC1 2 alone or with Keltrol, or when CaC1 2 was VI. When CaC1 2 was contaminated with Penicillium expansum spores, VI of the solution greatly increased decay of both ‘Delicious’ and ‘Stayman’.
Authors: R. E. Hardenburg, R. E. Anderson
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,500
OpenAlex ID: W4289842625