The effects of superficial scald control methods having different effect mechanisms on the scald formation and α-farnesene content in apple cv. 'Granny Smith'

- All treatments in this study decreased superficial scald compared to control group.
- α-Farnesene content began to increase at the first month of storage, and attained at maximum levels in different times for every treatment and then decreased.
- Scald intensity increased as a function of time, while α-farnesene contents were in a decrease trend for all treated and non-treated apples.
- Lovastatin gave the best results in terms of α-farnesene accumulation in peel and control of superficial scald in Granny Smith.
- Lovastatin could be an alternative to DPA, which has been banned in many countries, for control of superficial scald in apples.

The principal aim of this study was to investigate the effects of superficial scald control methods having different effect mechanisms on scald formation and α-farnesene content in Granny Smith apples. It was also aimed to evaluate possible alternatives to diphenylamine (DPA) that has been banned in many countries. By this aim, lovastatin and DPA with combined treatments such as heat + oil and ethanol vapour + heat were used. The experiment was conducted with 'Granny Smith' cultivar, very sensitive to superficial scald, grown in Isparta (Turkey). After treatments, apples were stored in normal atmosphere (air) at 0 °C and 90 ± 5% RH for 6 months. In the apples taken from storage in monthly intervals, α-farnesene content and scald intensity were determined. It was found that all treatments decreased both α-farnesene content and superficial scald formation compared to control group. However, poor correlation between α-farnesene content and scald formation during the storage was found. α-Farnesene contents of lovastatin treated apples were lower than those of DPA during the storage. The methods having different mechanism for control of apple superficial scald should be investigated elaborately.