Combining Controlled Atmosphere Storage and Ethanol Vapors to Control Superficial Scald of Apple

The effects of ethanol vapors, controlled atmosphere (CA) storage, and a combination of both on superficial scald development on "Granny Smith" apples (Malus ×domestica Borkh.) are reported. The major result was that ethanol vapors, applied in cold storage, prevented scald development over a week at 20 °C in apples that had been CA stored for 4 months, then left for 1 month in cold air storage. Interrupting CA storage aimed to reproduce industry practices when fruit in part of storage rooms has to be sold and the remaining fruit is held in air for later sale. The estimated cost and further development of this method are discussed