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Treatments were applied in Italy, United Kingdom, and Spain to test their effectiveness in controlling superficial scald in apples (Malus domestica Borkh.) after cold storage. In Italy where mature 'Red Chief' and 'Golden Delicious' were stored at 3-4C for 4 months, scald incidence was reduced by postharvest dipping in a sucrose-ester based coating, Semperfresh, formulated with the antioxidants, ascorbyl palmitate, and n-propyl gallate. In the United Kingdom and Spain, early harvested 'Granny Smith' were stored at 0C for 4 and 6 months. In the United Kingdom, ascorbyl palmitate applied with Semperfresh significantly reduced scald upon withdrawal from 4 months of storage near 0C, but not after 10 days at room temperature. Bringing the apples to ambient temperature for 20 hours 1 month into cold storage reduced scald almost as much as diphenylamine application, but the beneficial effects seen after 4 months of cold storage did not persist after 6 months of storage. In Spain, controlled atmosphere storage (3% O 2 + 3% CO2) was as effective as diphenylamine treatment, even after 6 months of storage; CaCl2 was slightly effective after 4 months of storage, but none of the coating treatments significantly reduced scald. Treatments applied after 6 weeks were ineffective. Superficial scald is a physiological disorder appearing during long term-storage of apples and pears (Fidler et al., 1973; Meigh, 1970). When apples are removed from the cold store to room temperature, irregular brown patches appear on the skin due to the browning of hypodermal cells (Bain, 1956). The patches darken and expand during subsequent shelf life. When cold storage is extended the symptoms cart appear even before apples are re- moved from the cold room (Fidler et al., 1973 ; Meigh, 1970). Diphenylamine (DPA) and 6-ethoxy-1,2,-dihydro-2,2,4- trimethylquinoline (ethoxyquin) are potent inhibitors of scald development, and they have been used commercially to control scald (Smock, 1957). Consistent with their proposal that scald resulted from the oxidation of α- farnesene to conjugated trienes, Huelin and Coggiola (1970) demonstrated that DPA inhibited α- farnesene oxidation in vitro and in vivo. Consequently, they suggested that DPA and ethoxyquin act as antioxidants in control-

Sucrose Ester-based Coatings Formulated with Food-compatible Antioxidants in the Prevention of Superficial Scald in Stored Apples