Antioxidants in Apple Peel in Relation to Superficial Scald Development during Storage

The relationship between antioxidants in apple peel and superficial scald development has been investigated. ‘McIntosh’ apples were harvested from three different regions, Western New York (WNY), Champlain and Hudson Valley (HV), while ‘Cortland’ fruit were harvested in WNY, and ‘Delicious’ fruit in WNY and HV.  All cultivars were harvested from four different orchards in each region. The fruit were placed in cold storage at 0.5 ^оC for up to 8 months. Color as L*, C* and H* readings and I_AD values, concentrations of anthocyanin, total phenolics and flavonoids, ascorbic acid, glutathione and total antioxidant activity assessed as rapid peroxyl scavenging capacity were measured in peel tissues at harvest.  Scald incidence was assessed after 5 and 8 months plus 7 d at 20 ^oC. Results differed depending on cultivar and no strong candidate was identified as a predictor of disorder development.