An Italian researcher is experimenting with a nonchemical method to prevent scald developing in stored apples, and has tested it successfully in some commercial packing houses. Scald is a serious disorder of apples around the world. It typically appears after several months of storage in the form of irregular brown areas on the skin of the fruit. The flesh below the affected area may become soft and discolored in severe cases. Symptoms may not show up until the fruit has warmed up to room temperature, after it’s been shipped. Treatment with diphenylamine (DPA) has generally been used to control the […]