Abstract Scald susceptibility levels were created in ‘Stayman’ apples by controlling late-season night temperature and harvesting on 3 different dates in 1967 at New Brunswick, New Jersey. After 2 and 5 months at 32°F storage, the ascorbic acid, vanillin-reactive flavanols, and leucoanthocyanidins were determined on successive 95% and 50% ethanol extracts of the fruit peel. The less complex flavanols of the 95% ethanol extract also were separated. Scald ratings were made after 5 months at 32°F storage and one week at 68°F. Scalding was most prevalent on fruit harvested 15 to 20 days before harvest maturity. Earlier and later harvested fruit showed less scalding. Stepwise regression indicated that scald decreased as ascorbic acid and the simplest flavanols increased. Comparison of the chemical values for the earliest harvested fruit suggested that oxidative browning should not be implicated as a cause of scalding. Formation of vacuolar-condensed tannins in the earliest harvested fruit was retarded.