TIME, TEMPERATURE, AND CALCIUM INTERACT IN SCALD REDUCTION AND FIRMNESS RETENTION IN HEATED APPLES

Apple (Malus domestica Borkh. 'Grand Alexander') fruit were stored imm ediately at 0C after harvest or after being held at 38, 42, or 46C for 72, 24, or 12 h, respectively. Half of each fruit lot was dipped in 1 .5% CaCl2 before storage. Heating did not appreciably affect Ca uptake into epidermal or cortical tissue. Calcium and heat treatments acted synergistically in reducing the severity of superficial scald and in r etaining fruit firmness after 5 months of storage, relative to nontrea ted or nonheated Ca-dipped fruit.