Superficial Scald, Carbon Dioxide Injury, and Changes of Fermentation Products and Organic Acids in `Cortland' and `Law Rome' Apples after High Carbon Dioxide Stress Treatment

• DOI: 10.21273/jashs.126.2.235
• Publication Date: 2019-01-31T20:03:24Z
• Authors: J. Pablo Fernánd...; Jacqueline F. Nock; Christopher B. Wa...
• Keywords: Flesh; Malus

`Cortland' and `Law Rome' apples [ Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf.] were either nontreated or treated with the inhibitor of superficial scald development, DPA, exposed to air CO 2 (40 45 kPa) in at °C for up 12 days. Fruit kPa sampled during treatment, peel flesh samples taken fermentation product organic acid analyses. After fruit stored 6 months 0.5 evaluation disorder incidence. most susceptible external injury internal injury. DPA treatment markedly reduced incidence both Fermentation products increased cultivars increasing exposure , but extent increase was cultivar dependant. Acetaldehyde concentrations about 10 times higher than that apples. Ethanol similar cultivars, twice as high peels. Neither acetaldehyde nor ethanol affected consistently by treatment. Succinate concentrations, often regarded compound responsible injury, not application. Citramalate peel, other acids . Results indicate acetaldehyde, succinic accumulation are directly Chemical name used: diphenylamine (DPA).