Antioxidant Use in Apple and Pear Storage: Part 2 – Alternatives to Antioxidants

ALTERNATIVES TO ANTIOXIDANTS In recent years increasing interest in health and the environment has stimulated studies of alternatives to the usual procedures for controlling pests and diseases. The fact that antioxidants are applied after harvest on fruit generally consumed fresh subjects them to close scrutiny. Therefore it is imperative to find dependable alternatives for scald control in apples and pears. Alternative systems under study can be classified into physical and chemical. Physical methods include modified and controlled atmospheres, heat treatment, hot water treatment and holding fruit at temperatures above 30 °C (curing). Other physical treatments that have been studied are ionizing radiation and the application of ultraviolet light. Chemicals that have a very low toxicity, such as essential oils, ozone, ethanol vapors, methyl jasmonate and 1-methlycyclopropene (1-MCP) are also being evaluated. Current potential postharvest treatments to control scald under research and development include: