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Superficial scald is a postharvest physiological disorder of apples characterized by browning of apple skin during prolonged storage. It has been hypothesized that conjugated triene hydroperoxides (CTH) attack cell membranes causing membrane perturbation and the manifestation of the disorder. The purpose of this study was to compare the common synthetic antioxidant diphenylamine (DPA) treatment with postharvest vapour treatments for superficial scald prevention. Apples cv. ‚Granny Smith™ were treated with ethanol, methanol and »apple aroma« vapours. The influence of these treatments on scald susceptibility and sensorial quality of apples was examined. The ethanol treatments were effective in superficial scald prevention but they caused a high incidence of internal browning after two months of storage. The 10 day treatments at 20 °C developed very pronounced internal browning after storage. The aroma treatment was the least effective in apple scald prevention but no internal disorders appeared after storage. Apples treated with methanol at 20 °C retain a great deal of their initial green colour. Vapour treatments demonstrated to be potential methods for scald prevention. Additional research is needed to minimise the internal disorders of treated fruit.

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