Effects of alcohol vapors and oxygen stress on superficial scald and red color of stored 'delicious' apples

HortScience

Volumn 35, Issue 7, 2000, Pages 1292-1293

  Ghahramani, F ^a   Scott, K J ^a   Holmes, R ^a  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Butan 1 ol; Ethanol; Malus xdomestica; Pentan 1 ol; Physiological disorders; Postharvest physiology; Propan 1 ol; Soft scald

Indexed keywords

MALUS DOMESTICA;

EID: 0034494562     PISSN: 00185345     EISSN: None     Source Type: Journal    
DOI: 10.21273/hortsci.35.7.1292     Document Type: Article

References (16)

1. The action of ethanol in controlling superficial scald of apples
2. Oxygen stress of `Granny Smith' apples in relation to superficial scald, ethanol, α-farnesene, and conjugated trienes
3. A comparison of the effects of ethanol and higher alcohols for the control of superficial scald of apples
4. Control of superficial scald on Granny Smith apples with diphenylamine
5. Physiology and control of superficial scald of apples: A review
6. The effectiveness of 0.7% oxygen to attenuate scald symptoms in 'Delicious' apples is influenced by harvest maturity and cultivar strain
7. 2 storage
8. Apple scald
9. 2, CA storage
10. Ethanol vapour - A new anti scald treatment for apples
11. A comparison of treatments for control of apple scald disease
12. Control of superficial scald in 'Granny Smith' apples by ultra low and stress levels of oxygen as an alternative to diphenylamine
13. Hexanol and hexylacetate and soft scald of apples
14. Use of dips containing diphenylamine and edible oils to reduce soft scald of apples