Effects of lecithin, calcium, and antioxidant formulations on superficial scald and internal breakdown of ‘Granny Smith’ apples

Abstract

Abstract The effects of post-harvest dips of lecithin in combination with calcium (Ca) on ‘Granny Smith’ apples were examined. Lecithin + Ca dips increased CO2 and decreased O2 levels in the fruit, and reduced the production of α-farnesene, but had little effect on the levels of superficial scald or the oxidation products of α-farnesene. Addition of antioxidants (ascorbic, tannic, citric or tartaric acids, or ascorbyl palmitate) to lecithin + Ca dips did not reduce superficial scald to levels comparable with those found with the commercially used antioxidant, diphenylamine. The incidence of internal breakdown was decreased by the use of lecithin, regardless of the presence of Ca or any other compound.