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A role for minerals in the development of superficial scald of apples
Author(s) -
Wills Ronald B. H.,
Scott Kevin J.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740250206
Subject(s) - barium , chemistry , strontium , copper , mineral , cobalt , food science , horticulture , biology , inorganic chemistry , organic chemistry
The addition of EDTA to Granny Smith apples reduced the incidence of superficial scald at concentrations of <0.5 μmol/fruit but increased the disorder at higher concentrations. It is suggested that EDTA initially inactivates a mineral that is catalysing the development of scald but at higher concentrations it also inactivates a mineral which is inhibiting scald. The addition of copper and cobalt were found to increase scald while barium and strontium reduced the disorder.