Development of Apple Superficial Scald, Soft Scald, Core Flush, and Greasiness Is Reduced by MCP

Fan, Xuetong; P. Mattheis, James; M. Blankenship, Sylvia

doi:10.1021/jf981176b

Public

Development of Apple Superficial Scald, Soft Scald, Core Flush, and Greasiness Is Reduced by MCP

Published in Journal of Agricultural and Food Chemistry • Jul 29, 1999

Authors:

Xuetong Fan

James P. Mattheis

Sylvia M. Blankenship

Abstract

1-Methylcyclopropene (MCP) was used to evaluate the role of ethylene in development of apple (Malus x domestica Borkh.) physiological disorders during storage. Granny Smith, Red Chief Delicious, and Fuji apple fruit were treated with MCP at a concentration of 1 microL L(-)(1) for 12 h at 20 degrees ...

Subject

Titratable acid

Malus

1-Methylcyclopropene

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