Shipping containers used in marketing apples treated after harvest with 
chemical scald inhibitors must be properly marked with a label, such as: 
"Treated with Ethoxyquin to Retard Spoilage (Scald) ." 
Use of these chemical inhibitors in years ahead should greatly reduce 
losses in storage and marketing of apples. But in a severe scald year, sdéald 
will still cause waste. Some countries will continue to prohibit the use of 
chemical inhibitors and some growers will prefer to use other methods to mini- 
mize scald losses, The suggestions of Stoll (125) should be of interest to all 
who might encounter scald during storage; 
1. Cultivate scald-resistant varieties or sports. 
2. Prune trees to allow adequate light exposure on fruit. 
3. Avoid picking too early or too late. 
4. Store fruit promptly at the recommended temperature for the variety. 
Usually rapid cooling is desirable. 
5. Provide high relative humidity of 85 to 90 percent in storage; avoid humidity 
above 92 percent for scald-susceptible varieties, 
6. Provide air purification and good air circulation in storage rooms, 
7. Use controlled-atmosphere storage for late storage for adaptable varieties, 
8. Check fruit periodically for scald symptoms and market before scald losses 
are incurred. 
Literature Cited for Scald 
le Bain. Joan M, 
1956. A Histological Study of the Development of Superficial Scald in 
Granny Smith Apples. Jour. Hort. Sci. 31(4) :234-238., 
Dike and Mercer, F. V. 
1963. The Submicroscopic Cytology of Superficial Scald, A Physiological 
Disease of Apples. Austral. Jour. Biol. Sci. 16(2) :442-449, 
3. Baker, J. Eo 
1963. Diphenylamine Inhibition of Electron Transport in Plant Mitochondria. 
Archives Biochem, & Biophysics 103(1):148-155. 
4, Broadfoot, Ha, and Whittaker, E. C. 
1948, Superficial Scald of Granny Smith Apples. Agr. Gaz. N. S. Wales 
59:407-409, 413. 
De) DEUCE,’ Ro Bey Howard.s Jic Wig, and, Zuni: dic Bie 
1958. Determination of Diphenylamine Residues on Apples. Jour. Agr. and 
Food Chem, 6(8) 2597-600. 
