THE EFFECT OF VARIETY GENOTYPE, HARVEST DATE, ROOM LOADING AND FRUIT TREATMENTS WITH ETHYLENE INHIBITOR ON INTENSITY OF SCALD DEVELOPMENT
Variety genotype considerably effects fruit susceptibility to scald. Rate of ethylene biosynthesis and farnesene oxidation products allows prediction of scald development. 1-MCP treatments efficiently inhibit ethylene biosynthesis, farnesene oxidation products and scald development. Pre-harvest and post-harvest stress-factors probably can also affect susceptibility and intensity of fruit scald injury.