A comparison of the effects of ethanol and higher alcohols for the controlof superficial scald in apples

Six alcohols (2-10 carbons) were packed with 'Granny Smith' apples in seale d polyethylene bags (50 mu m thickness) and stored at 0 degrees C. The rate s of application were 0, 0.04, 0.08 and 0.16 mol kg(-1) of fruit in year 1 and 0, 0.0075, 0.015 and 0.03 mol kg(-1) in year 2. Although the bags were found to be permeable to the alcohols, sufficient remained in the bags to h ave marked effects on the fruit. All alcohols reduced the incidence of supe rficial scald. Good control of scald was achieved with ethanol at 0.03 mol kg(-1) and higher rates. Lower application rates were effective with propan -1-ol, butan-1-ol and pentan-1-ol. alpha-Terpineol (10 carbons) was least e ffective. Ethanol produced no undesirable side effect but some of the other alcohols induced flesh browning at higher application rates. Ethanol, prop an-1-ol, butan-1-ol and hexan-1-ol were compared for their effects on accum ulation of alpha-farnesene and conjugated trienes. All alcohols reduced the concentration of alpha-farnesene and conjugated trienes at the end of stor age. The concentrations of these two products fell as application rates of alcohols were increased.