apple scald Articles

  • Effects of the elimination of ethylene on apple preservation.

    IX Iberian Symposium on Maturation and Postharvest From November 2-4 2016, Bioconservación participated in the IX Iberian Symposium on Maturation and Postharvest, which took place in Lisbon and coincided with the III National Symposium and IX Spanish Symposium on this important business domain of science, technology, and plant matter. Noteworthy researchers and technology ...

    By Bioconservacion SA

  • Advantages of the combined use of Bi-On and 1-MCP

    The removal of ethylene by Bi-On during coldstorage in Controlled Atmosphere of Bramley apple treated with 1-MCP reduces the risk of scald, according to a recent study conducted in Ireland (Sean Mac an tSaoir, John Mansfield, Frances Ward and Suzanne Johnston, AFBI horticulture Loughgall). Due to the prohibition of the anti-scalding agent DPA, the aim of the trial was to find alternatives to the ...

    By Bioconservacion SA

  • Low oxygen pre-storage treatment is effective in reducing chilling injuries of deciduous fruit

    Apple and pear fruits stored at low temperatures may suffer from chilling injury symptoms, caused by oxidative stress. Application of a low-oxygen (LO 2 ) atmosphere (0.5%) for 10 d at 20°C or 500 ppb 1-methylcyclopropene (1-MCP) at 20°C for 24 h, prior to cold storage at 0°C, were equally effective in reducing superficial scald on ‘Granny Smith’ apples, after six months of cold storage at 0°C ...

    By Inderscience Publishers

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