Post-harvest Superficial scald affects the quality of Granny Smith Apples. Oxidative stress develops superficial scald with antioxidant systems mitigating the extent of this damage. This study evaluated the effects of gamma, X-ray, and electron beam irradiation on antioxidants – ascorbic acid, total phenolics, α-tocopherol, carotenoids, chlorophyll, and campesterol – in scalded and non-scalded apple peel tissue. Apples were treated with 0.2-0.77 kGy and stored at 0-1 °C. Irradiation at the applied doses increased scald incidence, suggesting that disruption of antioxidant systems promoted reactive oxygen species accumulation and membrane damage. While certain antioxidants appeared to be upregulated as a stress response, others were depleted. Irradiation significantly reduced ascorbic acid up to 45.7% and campesterol up to 81.6% in a dose-dependent manner, while α-tocopherol increased in electron beam treated apples up to 35.7%. Phenolic content was unaffected by irradiation but was 43.9% lower in scalded compared to non-scalded electron beam-treated apples. Chlorophyll and carotenoids were largely unchanged by either irradiation or scald. These results indicate that irradiation-induced oxidative imbalance may contribute to scald development. New insights into the relationship between irradiation-induced oxidative stress and superficial scald in apples could inform future postharvest handling strategies for maintaining fruit quality during storage.
","abstract_html":"<p>Post-harvest Superficial scald affects the quality of Granny Smith Apples. Oxidative stress develops superficial scald with antioxidant systems mitigating the extent of this damage. This study evaluated the effects of gamma, X-ray, and electron beam irradiation on antioxidants – ascorbic acid, total phenolics, α-tocopherol, carotenoids, chlorophyll, and campesterol – in scalded and non-scalded apple peel tissue. Apples were treated with 0.2-0.77 kGy and stored at 0-1 °C. Irradiation at the applied doses increased scald incidence, suggesting that disruption of antioxidant systems promoted reactive oxygen species accumulation and membrane damage. While certain antioxidants appeared to be upregulated as a stress response, others were depleted. Irradiation significantly reduced ascorbic acid up to 45.7% and campesterol up to 81.6% in a dose-dependent manner, while α-tocopherol increased in electron beam treated apples up to 35.7%. Phenolic content was unaffected by irradiation but was 43.9% lower in scalded compared to non-scalded electron beam-treated apples. Chlorophyll and carotenoids were largely unchanged by either irradiation or scald. These results indicate that irradiation-induced oxidative imbalance may contribute to scald development. New insights into the relationship between irradiation-induced oxidative stress and superficial scald in apples could inform future postharvest handling strategies for maintaining fruit quality during storage.</p>","abstract_has_math":false,"creators":["Banda, Angela"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":["Anuradha Prakash","Jose de Jesus Ornelas Paz","Rosalee Hellberg"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2025,"date_issued":"2025-08-01T07:00:00Z","date_published":"2025-08-01T07:00:00Z","updated_at":"2026-07-24T01:38:43Z","subjects":["Antioxidant Capacity","Granny Smith Apples","Phenolic Compounds","Phytosanitary Irradiation","Reactive Oxygen Species","Superficial Scald","Food Chemistry","Food Processing"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://digitalcommons.chapman.edu/food_science_theses/43","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Anuradha Prakash","Jose de Jesus Ornelas Paz","Rosalee Hellberg"]},{"key":"dc:creator","label":"Author","values":["Banda, Angela"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2025-12-04T08:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Antioxidant Capacity","Granny Smith Apples","Phenolic Compounds","Phytosanitary Irradiation","Reactive Oxygen Species","Superficial Scald","Food Chemistry","Food Processing"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.chapman.edu/food_science_theses/43"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Post-harvest Superficial scald affects the quality of Granny Smith Apples. Oxidative stress develops superficial scald with antioxidant systems mitigating the extent of this damage. This study evaluated the effects of gamma, X-ray, and electron beam irradiation on antioxidants – ascorbic acid, total phenolics, α-tocopherol, carotenoids, chlorophyll, and campesterol – in scalded and non-scalded apple peel tissue. Apples were treated with 0.2-0.77 kGy and stored at 0-1 °C. Irradiation at the applied doses increased scald incidence, suggesting that disruption of antioxidant systems promoted reactive oxygen species accumulation and membrane damage. While certain antioxidants appeared to be upregulated as a stress response, others were depleted. Irradiation significantly reduced ascorbic acid up to 45.7% and campesterol up to 81.6% in a dose-dependent manner, while α-tocopherol increased in electron beam treated apples up to 35.7%. Phenolic content was unaffected by irradiation but was 43.9% lower in scalded compared to non-scalded electron beam-treated apples. Chlorophyll and carotenoids were largely unchanged by either irradiation or scald. These results indicate that irradiation-induced oxidative imbalance may contribute to scald development. New insights into the relationship between irradiation-induced oxidative stress and superficial scald in apples could inform future postharvest handling strategies for maintaining fruit quality during storage.
"]},{"key":"dc:source","label":"Dc Source","values":["Banda, A. (2025). Comparative impacts of irradiation on antioxidant compounds of scalded and non-scalded skin of Granny Smith apples. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000704"]},{"key":"dc:title","label":"Title","values":["Comparative Impacts of Irradiation on Antioxidant Compounds of Scalded and Non-scalded Skin of Granny Smith Apples"]}]}],"canonical_facts":{"dc:contributor":["Anuradha Prakash","Jose de Jesus Ornelas Paz","Rosalee Hellberg"],"dc:creator":["Banda, Angela"],"dc:date.available":["2025-12-04T08:00:00Z"],"dc:description.abstract":["Post-harvest Superficial scald affects the quality of Granny Smith Apples. Oxidative stress develops superficial scald with antioxidant systems mitigating the extent of this damage. This study evaluated the effects of gamma, X-ray, and electron beam irradiation on antioxidants – ascorbic acid, total phenolics, α-tocopherol, carotenoids, chlorophyll, and campesterol – in scalded and non-scalded apple peel tissue. Apples were treated with 0.2-0.77 kGy and stored at 0-1 °C. Irradiation at the applied doses increased scald incidence, suggesting that disruption of antioxidant systems promoted reactive oxygen species accumulation and membrane damage. While certain antioxidants appeared to be upregulated as a stress response, others were depleted. Irradiation significantly reduced ascorbic acid up to 45.7% and campesterol up to 81.6% in a dose-dependent manner, while α-tocopherol increased in electron beam treated apples up to 35.7%. Phenolic content was unaffected by irradiation but was 43.9% lower in scalded compared to non-scalded electron beam-treated apples. Chlorophyll and carotenoids were largely unchanged by either irradiation or scald. These results indicate that irradiation-induced oxidative imbalance may contribute to scald development. New insights into the relationship between irradiation-induced oxidative stress and superficial scald in apples could inform future postharvest handling strategies for maintaining fruit quality during storage.
"],"dc:identifier":["https://digitalcommons.chapman.edu/food_science_theses/43"],"dc:source":["Banda, A. (2025). Comparative impacts of irradiation on antioxidant compounds of scalded and non-scalded skin of Granny Smith apples. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000704"],"dc:subject":["Antioxidant Capacity","Granny Smith Apples","Phenolic Compounds","Phytosanitary Irradiation","Reactive Oxygen Species","Superficial Scald","Food Chemistry","Food Processing"],"dc:title":["Comparative Impacts of Irradiation on Antioxidant Compounds of Scalded and Non-scalded Skin of Granny Smith Apples"],"thesis:degree_discipline":["Food Science"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T01:38:43Z"}