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Diphenylamine (DPA) is used for superficial scald control in apple fruit. A number of DPA derivatives resulting from  C -nitration,  C -hydroxylation,  O -methylation, and  N -nitrosation can be present in DPA-treated apple fruit after storage. The presence of the compounds may be indicative of metabolic processes that lead to scald development. Therefore, apple peel DPA and DPA derivative content in fruit treated at harvest with DPA or DPA plus 1-methylcyclopropene (1-MCP) was assayed upon removal of fruit from controlled atmosphere (CA) and regular atmosphere (RA) storage and during a 14-d post-storage ripening period. Apples were also treated at harvest with different concentrations of DPA and assayed after 6 months CA storage to confirm recovery of DPA and DPA derivatives is linear over a wide concentration range. Harvest maturity notably affected peel DPA and 4-hydroxydiphenylamine (4OHDPA) content. Post-storage ripening, 1-MCP treatment, and CA storage had varied affects on DPA derivative content, suggesting reactive oxygen or nitrogen species, such as •OH, •NO, and •NO 2 , or enzyme catalyzed reactions may be generated during ripening and senescence related physiological processes. Consistent correlations between scald incidence and content of specific derivatives were not observed.

hortscience

Diphenylamine and Diphenylamine Derivative Content of `Granny Smith' Peel: Influence of Ethylene Action and Regular or Controlled Atmosphere Storage Duration