
TY  - JOUR
A1  - Ghahramani, Farhad 
A1  - Scott, Kevin J. 
T1  - The action of ethanol in controlling superficial scald of apples
JF  - Australian Journal of Agricultural Research
JO  - Aust. J.  Agric. Res.
Y1  - 1997
VL  - 49
IS  - 2
SP  - 199
EP  - 206
KW  - alcohols, conjugated trienes, &#945;-farnesene, Granny Smith apples, vapours.
UR  - https://doi.org/10.1071/A97083 
N2  - Studies over 3 seasons with Granny Smith apples suggest that ethanol vapour controls superficial scald by reducing the production of &#945;-farnesene and preventing its breakdown to conjugated trienes. Ethanol at the rate of 0&#183;35-5&#183;6 g/kg apples was placed in dishes together with 10 or 20 fruit in polyethylene bags (thickness 50 &#181;m). The bags were sealed and stored at 0&ordm; C for 16-36 weeks. The polyethylene bags were found to be permeable to ethanol vapour. The levels of ethanol in the headspace of bag for maximum application rate was 11 mg/L with fruit and 86 mg/L without fruit. The maximum level in the juice for this treatment was 4.7 mg/mL. The above concentrations occurred early in storage and fell later. The concentrations of &#945;-farnesene and conjugated trienes rose in the untreated apples but remained at low levels in the treated apples. There were close and highly significant inverse relationships between the concentration of ethanol in the juice and scald. The severity of scald was directly related to the concentrations of &#945;-farnesene and conjugated trienes in the skin. After 4 months of storage at 0&ordm; C the ff-farnesene content of untreated fruit declined during a 2-week period at 20&ordm; C and conjugated trienes increased during this period. Fruit treated with higher amounts of ethanol (2&#183;8 or 5&#183;6 g/kg fruit) at the beginning of storage continued to accumulate &#945;-farnesene during the post storage period at 20&ordm; C but conjugated trienes did not increase. 
ER  -

