{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/41482"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/41482","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Physiology and control of apple scald","abstract":"The effect of controlled atmosphere (CA) storage, and antioxidant treatment on polyphenoloxidase (EC 1. 1418.1:PPO), peroxidase (EC11.11.1.7:POD), and superoxide dismutase (EC 1.15.1.1:S0D) activities and superficial scald and soft scald development in 'Virginiagold','Stayman', and 'Rome' apples (Malus domestica Borkh.) was investigated. 'Virginiagold' apples treated postharvest with an aqueous solution of diphenylamine (DPA) + 1,2, dihydro -6- ethoxy -2,2,4-trimethylquinoline (ethoxyquin) and stored in CA exhibited lower soft scald incidence and higher firmness than comparable fruits stored at O°C in air storage. Fruit firmness and titratable acids (TA) decreased continuously, while ethylene increased in storage. Titratable acids and firmness were positively correlated, while TA and ethylene and firmness and ethylene were negatively correlated. 'Stayman' and 'Rome' apples analyzed during storage showed increase in levels of λ±-famesene and its oxidation products conjugated trienes. During storage fruits showed an increase in the activities of polyphenoloxidase (PPO), peroxidase (POD), and superoxide dismutase (SOD), which reached a maximum when scald symptoms in 'Stayman' were observed. Our results indicate that 'Stayman' apples exhibited scald and 'Rome' did not, because 'Stayman' apples had a ten fold higher PPO activity than 'Rome.'","abstract_html":"The effect of controlled atmosphere (CA) storage, and antioxidant treatment on polyphenoloxidase (EC 1. 1418.1:PPO), peroxidase (EC11.11.1.7:POD), and superoxide dismutase (EC 1.15.1.1:S0D) activities and superficial scald and soft scald development in 'Virginiagold','Stayman', and 'Rome' apples (Malus domestica Borkh.) was investigated. 'Virginiagold' apples treated postharvest with an aqueous solution of diphenylamine (DPA) + 1,2, dihydro -6- ethoxy -2,2,4-trimethylquinoline (ethoxyquin) and stored in CA exhibited lower soft scald incidence and higher firmness than comparable fruits stored at O°C in air storage. Fruit firmness and titratable acids (TA) decreased continuously, while ethylene increased in storage. Titratable acids and firmness were positively correlated, while TA and ethylene and firmness and ethylene were negatively correlated. 'Stayman' and 'Rome' apples analyzed during storage showed increase in levels of λ±-famesene and its oxidation products conjugated trienes. During storage fruits showed an increase in the activities of polyphenoloxidase (PPO), peroxidase (POD), and superoxide dismutase (SOD), which reached a maximum when scald symptoms in 'Stayman' were observed. Our results indicate that 'Stayman' apples exhibited scald and 'Rome' did not, because 'Stayman' apples had a ten fold higher PPO activity than 'Rome.'","abstract_has_math":false,"creators":["Kamath, Osler C."],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Horticulture","degree_department":"Horticulture","school":null,"contributors":[],"advisors":[],"committee_chairs":["Kushad, Mosbah M."],"committee_members":["Barden, John A.","Orcutt, David M."],"year":1990,"date_issued":"1990-02-05","date_published":"1990-02-05","updated_at":"2026-07-22T22:18:58Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-03122009-040821"],"render_values":[{"text":"etd-03122009-040821","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/41482","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Kushad, Mosbah M."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Barden, John A.","Orcutt, David M."]},{"key":"dc:contributor.department","label":"Department","values":["Horticulture"]},{"key":"dc:creator","label":"Author","values":["Kamath, Osler C."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:31:10Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:31:10Z","2009-03-12"]},{"key":"dc:date.issued","label":"Date","values":["1990-02-05"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Horticulture"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-03122009-040821"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/41482"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The effect of controlled atmosphere (CA) storage, and antioxidant treatment on polyphenoloxidase (EC 1. 1418.1:PPO), peroxidase (EC11.11.1.7:POD), and superoxide dismutase (EC 1.15.1.1:S0D) activities and superficial scald and soft scald development in 'Virginiagold','Stayman', and 'Rome' apples (Malus domestica Borkh.) was investigated. 'Virginiagold' apples treated postharvest with an aqueous solution of diphenylamine (DPA) + 1,2, dihydro -6- ethoxy -2,2,4-trimethylquinoline (ethoxyquin) and stored in CA exhibited lower soft scald incidence and higher firmness than comparable fruits stored at O°C in air storage. Fruit firmness and titratable acids (TA) decreased continuously, while ethylene increased in storage. Titratable acids and firmness were positively correlated, while TA and ethylene and firmness and ethylene were negatively correlated. 'Stayman' and 'Rome' apples analyzed during storage showed increase in levels of λ±-famesene and its oxidation products conjugated trienes. During storage fruits showed an increase in the activities of polyphenoloxidase (PPO), peroxidase (POD), and superoxide dismutase (SOD), which reached a maximum when scald symptoms in 'Stayman' were observed. Our results indicate that 'Stayman' apples exhibited scald and 'Rome' did not, because 'Stayman' apples had a ten fold higher PPO activity than 'Rome.'"]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["BTD"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Physiology and control of apple scald"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Kushad, Mosbah M."],"dc:contributor.committeemember":["Barden, John A.","Orcutt, David M."],"dc:contributor.department":["Horticulture"],"dc:creator":["Kamath, Osler C."],"dc:date.accessioned":["2014-03-14T21:31:10Z"],"dc:date.available":["2014-03-14T21:31:10Z","2009-03-12"],"dc:date.issued":["1990-02-05"],"dc:description.abstract":["The effect of controlled atmosphere (CA) storage, and antioxidant treatment on polyphenoloxidase (EC 1. 1418.1:PPO), peroxidase (EC11.11.1.7:POD), and superoxide dismutase (EC 1.15.1.1:S0D) activities and superficial scald and soft scald development in 'Virginiagold','Stayman', and 'Rome' apples (Malus domestica Borkh.) was investigated. 'Virginiagold' apples treated postharvest with an aqueous solution of diphenylamine (DPA) + 1,2, dihydro -6- ethoxy -2,2,4-trimethylquinoline (ethoxyquin) and stored in CA exhibited lower soft scald incidence and higher firmness than comparable fruits stored at O°C in air storage. Fruit firmness and titratable acids (TA) decreased continuously, while ethylene increased in storage. Titratable acids and firmness were positively correlated, while TA and ethylene and firmness and ethylene were negatively correlated. 'Stayman' and 'Rome' apples analyzed during storage showed increase in levels of λ±-famesene and its oxidation products conjugated trienes. During storage fruits showed an increase in the activities of polyphenoloxidase (PPO), peroxidase (POD), and superoxide dismutase (SOD), which reached a maximum when scald symptoms in 'Stayman' were observed. Our results indicate that 'Stayman' apples exhibited scald and 'Rome' did not, because 'Stayman' apples had a ten fold higher PPO activity than 'Rome.'"],"dc:description.degree":["Master of Science"],"dc:format.medium":["BTD"],"dc:format.mimetype":["application/pdf"],"dc:identifier.other":["etd-03122009-040821"],"dc:identifier.uri":["http://hdl.handle.net/10919/41482"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Physiology and control of apple scald"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Horticulture"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:18:58Z"}