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“We aim to help growers reduce superficial scald on Granny Smith apples”
‘Granny Smith’ have a light green skin that sometimes has slight spots. There are also slightly pinkish Granny Smith apples. The Granny Smith apple is crisp and juicy, and slightly sour. Moreover, compared to other apple varieties, Granny Smith apples do not immediately turn brown when cut open. That makes the apples very suitable for use in cooked dishes or fresh dishes. Chesen BioChem is a specialized manufacturer of fresh-keeping products. Company spokesperson Cathy recently talked about their fresh-keeping product for apples: PlanFresh.
“Although Granny Smith apples are very popular with consumers around the globe, this variety also has a problem. Granny Smith apples suffer from scald, which is a physiological disorder that occurs during long-term cold storage. The apples are highly susceptible to superficial scald that negatively affects the product quality of fruit. The vulnerability to superficial scald, and the rapidly growing production volume of Granny Smith in production areas around the globe, makes more people worried about superficial scald.”
When asked what superficial scald really is, Cathy replied, “There are many forms of damage that can lead to similar symptoms on the fruit peel. We often look at black scald, a distinct black spot that almost always occurs in the reddish part of the fruit peel. This is actually a kind of sunburn that often occurs when apples are not properly stored during harvest time. These black spots are often confused for superficial scald. In addition, when Granny Smith apples are very ripe and they are bumped or rubbed against each other, the friction also causes black spots, which can be confused for superficial scald. What people call superficial scald is often confusing.”
“Superficial scald can occur in the first 6-8 weeks after the harvest, and that is when preventative measures are most important. Storage conditions are crucial for the prevention of superficial scald. Before 1-MCP is applied to Granny Smith apples, one must first make sure that the apple was harvested at the right degree of ripeness. Harvesting Granny Smith apples when they are still unripe is one of the main causes of superficial scald. Moreover, superficial scald mainly occurs in the green parts of the apples, not where the color already turned pinkish. Exposure to sunshine reduces the sensitivity to superficial scald. Controlled-atmosphere warehouses also help reduce superficial scald. Low oxygen and high CO2 are effective inhibitors of superficial scald. However, a CO2 concentration of 5% or more is the most effective measure against superficial scald, but many apple species are damaged by CO2 concentrations of more than 5%. The best measure is therefore to lower the concentration of oxygen. Controlled atmosphere is an excellent method to reduce superficial scald, because ideal conditions can quickly be established. When there is a delay in sealing up the storage space or the atmosphere is not quickly controlled, then the risk of superficial damage after storage grows.”
Caty also discussed the impact of 1-MCP on the reduction of superficial scald. “We are eager to discuss the impact of conditions after storage with interested parties. The main active element in PlanFresh is 1-MCP, which occupies ethylene receptors in apples and therefore slows down the ripening process that occurs when ethylene bonds with ethylene receptors. 1-MCP can effectively inhibit the ripening process in Granny Smith apples, limit the production of ethylene, and stop the development of superficial scald. In addition, Granny Smith apples that have been treated with 1-MCP remain firm and retain their tart flavor. Many studies and practical experiments show that 1-MCP is more effective than other post-harvest, fresh-keeping solutions in keeping Granny Smith apples fresh. At the same time, 1-MCP also helps to avoid superficial scald. The combination of 1-MCP and controlled atmosphere is the most popular approach to keeping Granny Smith apples fresh in storage. This combination achieves the best result in terms of keeping fruit fresh and helps to inhibit the development of superficial scald too.”
Chesen BioChem is specialized in agricultural chemicals for post-harvest fresh-keeping solutions. The company team has always worked hard to promote the use of plant hormones and the Chesen BioChem products are registered in various overseas markets. “We are currently looking for strategic partners interested in the distribution of PlanFresh products and other agricultural chemicals.”
For more information:
Cathy
Chesen BioChem
Tel.: +86 18133609421
E-mail: sales@chesenbio.com
Website: www.chesenbio.com
Publication date: Wed 12 Oct 2022
