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When Cortland apples were stored at 0 and 20C, 0C reduced ethylene production and increased accumulations of ∞-farnesene and conjugated trienes (CTs) in fruit peel, but it resulted in a lower CT258: CT281 ratio than did 20C. At 20C no fruit developed scald, but at 0C, 84% of the fruit scalded. When fruit were stored at 0C but transferred to 20C for 5 days after 0 to 8 weeks at 0C, only transfer after 2 or 4 weeks reduced scald. During warming, ethylene production and accumulations of ∞-farnesene and CTs increased, but after 20 weeks of storage, when scald developed, warming at 2 and 4 weeks reduced CT281 and increased the CT258: CT281 ratio. Warming at other intervals had no effect.

EFFECTS OF WARMING DURING STORAGE ON ACCUMULATION AND OXIDATION OF ∞-FARNESENE, AND ON SCALD DEVELOPMENT ON APPLES