Control of apple scald by ethoxyquin

Abstract

Abstract Ethoxyquin, either as Santoquin or as the proprietary formulation Stopscald, was applied by spraying or dipping to 6 varieties of apples shortly after harvest. Santoquin at 2,000 p.p.m. and Stopscald at 1,800 p.p.m. both substantially reduced the incidence of scald. When used at this concentration the residues of ethoxyquin left by Stopscald were below the tolerance of 3 p.p.m., except on the variety Dougherty or where a warm dip was used on mature Granny Smith.