A Commercial Method of Controlling Apple Scald with Diphenylamine Emulsions

Denmead, C. F.; Vere-Jones, N. W.; Atkinson, J. D.

doi:10.1080/00221589.1961.11514001

Cited by 6 publications

(10 citation statements)

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“…The most common form of superficial scald described by Denmead, Vere-Jones, and Atkinson (1961) did not appear in 1960. Symptoms of another superficial disorder known as late or senescent blotch appeared on these samples of fruit.…”

Section: Uptake Of Dpa With Differing Application Timesmentioning

confidence: 89%

“…When these samples showed significant scald the treated samples were removed from cool store and held for the same time under the same temperature conditions, before recording. The incidence of scald was recorded in 2 categories, slight and severe as described by Denmead, Vere-Jones, and Atkinson (1961). Details of harvesting date, treatment time, length of storage, etc., are presented in the tables with each set of results.…”

Section: Methodsmentioning

confidence: 99%

“…A method of applying diphenylamine (DPA) to apple fruits in oil emulsion for the control of superficial scald has been described by Denmead, Vere-Jones, and Atkinson (1961). With apples of the variety Granny Smith an uptake of 5 fLg DPA/cm 2 gave control of this disorder.…”

Section: Introductionmentioning

confidence: 99%

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Further investigations of a method of controlling apple scald with diphenylamine emulsions

Padfield¹,

Clark

1963

New Zealand Journal of Agricultural Research

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Diphenylamine (DPA) in an emulsion was applied as a post-harvest spray to S varieties of apples, each harvested at 3 stages of maturity. Uptake of DPA by the fruit varied with variety, its maturity at harvest, and the duration of the spray application.Adequate control of the most common scald symptoms was obtained on all varieties with a DPA uptake of less than S /Lg/cm2. This can be achieved by spraying for a period of between 1 and 2 min.Certain scald-like symptoms on Granny Smith and Sturmer Pippin did not readily respond to DPA treatments. Damage due to treatment was observed on Dougherty, while a naturally occurring browning of lenticels on the variety Rome Beauty was aggravated by treatment.

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Section: Uptake Of Dpa With Differing Application Timesmentioning

confidence: 89%

Section: Methodsmentioning

confidence: 99%

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Further investigations of a method of controlling apple scald with diphenylamine emulsions

Padfield¹,

Clark

1963

New Zealand Journal of Agricultural Research

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“…These experiments have shown that ethoxyquin will substantially reduce the incidence of scald on several varieties of New Zealand apples. Although direct comparisons are not available, the indications are that ethoxyquin is less effective in preventing scald than diphenylamine (Padfield 1959, Denmead et al 1961.…”

Section: Discussionmentioning

confidence: 99%

“…To allow rapid treatment with Stopscald of loosely filled bushel cases of fruit, simple spray tunnels were made up by the New Zealand Apple and Pear Marketing Board, and installed at Auckland and Hastings. These were based on a suggestion by Denmead et al (1961), and each consisted of a mechanical conveyor, which carried the cases through a short tunnel where they were drenched with dilute Stopscald. Surplus spray was caught in drip trays and re-circulated.…”

Section: Stopscald Applied In Commercial Spray Tunnelsmentioning

confidence: 99%

Control of apple scald by ethoxyquin

Padfield¹,

Atkinson²,

Clark

1963

New Zealand Journal of Agricultural Research

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Ethoxyquin, either as Santoquin or as the proprietary formulation Stopscald, was applied by spraying or dipping to 6 varieties of apples shortly after harvest. Santoquin at 2,000 p.p.m, and Stopscald at 1,800 p.p.m. both substantially reduced the incidence of scald. When used at this concentration the residues of ethoxyquin left by Stopscald were below the tolerance of 3 p.p.m., except on the variety Dougherty or where a warm dip was used on mature Granny Smith.

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Composition of the surface waxes of apple fruits and changes during storage

Morice¹,

Shorland²

1973

J Sci Food Agric

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The hydrolysed surface waxes of Dougherty, Granny Smith and Sturmer apples at harvesting consisted of 57 to 62 % acids, 21 to 26 % hydrocarbons, 7 % primary alcohols, 3 to 5 % secondary alcohols and 4 to 7 % of other constituents. The hydrocarbon homologues ranged from C X~ to CJI with n-nonacosane comprising 84 to 92% of the total hydrocarbons. The primary alcohols (CI4 to C2*) were mainly n-hexacosanol in Sturmer and n-tetracosanol in Dougherty and Granny Smith cultivars, the amounts of these alcohols being, respectively, 53.4, 32.4 and 35.6% of the total alcohols. In all three cultivars the secondary alcohols consisted almost entirely of one component, possibly nonacosan-10-01. The Sturmer waxes were distinguished from those of the Dougherty and Granny Smith by a lower content of linoleic and by a generally higher content of palmitic acid. During storage the amount and composition of the waxes of Sturmers did not change appreciably. The wax content of the Granny Smith cultivar increased up to 268 days and that of the Dougherty up to 70 days of storage. Changes in fatty acid composition also occurred during storage, the most remarkable being the up to 11-fold elevation of the linolenic acid content of the Granny Smith apples.

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A Commercial Method of Controlling Apple Scald with Diphenylamine Emulsions

Cited by 6 publications

References 0 publications

Further investigations of a method of controlling apple scald with diphenylamine emulsions

Further investigations of a method of controlling apple scald with diphenylamine emulsions

Control of apple scald by ethoxyquin

Composition of the surface waxes of apple fruits and changes during storage

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