Preharvest factors that predispose apples to superficial scald.

Abstract

Preharvest factors during fruit ontogeny greatly affect fruit quality at harvest, modify fruit response to various treatments, development of physiological disorders, and retention of fruit quality at the end of storage period. The development and severity of superficial scald in apple fruit is proportional to the amount of anti-oxidants in the peel and the extent of α-farnesene oxidation. The extent of metabolism of these compounds is also influenced by weather, orchard management, and tree characteristics and nutrition before harvest. Understanding the influence of preharvest factors on α-farnesene metabolism will help in the development of a reliable predictive method for scald susceptibility at harvest prior to long-term storage.