date:Jan 23, 2014
e surface of apples and pears.
Even though the scalding doesn't affect the fruit's pulp, flavour or texture it reduces the product's commercial value. The affected fruits are not intended to be consumed fresh and are sold to the processing industry. This disorder has caused losses of up to 50% of the fruit stored in cold rooms.
This disorder is effectively controlled by the application of anti-scald products such as diphenylamine (DPA) and ethoxyquin.
Limitations imposed by the European Commi