The relative effectiveness of diphenylamine and ethoxyquin in inhibiting superficial scald on Granny Smith apples

Abstract

Diphenylamine and ethoxyquin were compared as inhibitors of superficial scald on Granny Smith apples treated with several levels of each inhibitor and stored for various periods. When the inhibitors were applied by dipping the fruit in ethanol solutions, diphenylamine was about twice as effective as ethoxyquin if concentrations were compared on a weight basis. When the compounds were impregnated into the fibre trays of traypack cartons, diphenylamine was about eight times as effective as ethoxyquin.