The following applies to all scald-susceptible fruit. Preharvest risk factors Hot and dry weather in the weeks before harvest. Increased risk could be the result of drought stress. Both increase ethylene and α-farnesene — important precursors of superficial-scald promoting compounds.…
Technology can safely maintain fruit at minimal oxygen levels during long-term storage to effectively inhibit superficial scald in Granny Smith. By Anna Mouton. The idea that oxygen removal can prevent superficial scald in apples isn’t new — it was first…
Initial and repeated low-oxygen stress can extend the scald-free storage life of Packham’s Triumph pears. By Anna Mouton. Packham’s Triumph remains South Africa’s biggest pear cultivar by area planted and volume exported — nearly 40% of pear cartons we shipped…
A recent Hortgro-funded project assessed risk indicators and storage protocols for improved superficial scald management in Granny Smith apples. By Anna Mouton. Superficial scald is a postharvest disorder of apples and pears characterised by areas of brown or black skin…
Why does it occur, and how can it be prevented? By Anna Mouton. Superficial scald is a postharvest storage disorder of apples and pears characterised by brown or black areas on their skins. Their flesh is usually normal, but the…
The many browning disorders of Cripps Pink clones. By Anna Mouton “What’s amazing about browning in the Cripps Pink clones is that there are so many kinds,” says Dr Elke Crouch, post-harvest physiology and technology researcher at Stellenbosch University. “And…
What have we learnt since 2015? By Anna Mouton. In 2015, Fuji apples shipped to Asia developed severe internal browning — up to 80% in some batches. Ever since, researchers in the fruit industry set out to find why this…
Let the product be your guide. By Anna Mouton. Frank van de Geijn is a senior consultant and post-harvest researcher at Wageningen University and Research. He is with the Agrotechnology and Food Sciences Group which focusses on all questions relating…