Abstract
SCALD is a physiological disorder which seriously affects the appearance and utility of the apple fruit. It initially appears during, or following, cold storage as a brown discoloration of the epidermis of the green-coloured portion of the fruit. With advancement, it affects the anthocyanin-bearing epidermis, the hypodermis and the adjacent cortex. Extensive investigations over the past 60 years have provided several theories1–7; but relatively little knowledge pertaining to the cause of scald. Several means of control have been devised2,8,9. As early as 19031, it was observed that scald formation was influenced by the availability of oxygen to the fruit. Our results now provide a basis for defining the aetiology of apple scald in terms of basic cause and effect components, anaerobiosis and aerobiosis.
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DILLEY, D., DEDOLPH, R., MACLEAN, D. et al. Apple Scald Induction by Anaerobiosis. Nature 200, 1229–1230 (1963). https://doi.org/10.1038/2001229b0
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DOI: https://doi.org/10.1038/2001229b0
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