Superficial scald in Granny Smith apples in cell packed cartons

Abstract

The incidence of superficial scald in Tasmanian Granny Smith apples packed in cell cartons, in which the fruit and, or, the cells were subjected to various treatments, was compared with that of fruit wrapped in oil impregnated paper and packed in the standard apple case. Scald was shown to be quite common in Tasmanian Granny Smith apples after a six month period of cool storage. The incidence of scald in fruit packed naked in cell packs was comparable with the level in oil wrapped fruit in the standard case. Better control of scald was obtained by treating cell pack cartons with ethoxyquin, oil, or diphenylamine, with the latter providing the best control.