Apple Scald Induction by Anaerobiosis
SCALD is a physiological disorder which seriously affects the appearance and utility of the apple fruit. It initially appears during, or following, cold storage as a brown discoloration of the epidermis of the green-coloured portion of the fruit. With advancement, it affects the anthocyanin-bearing...
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| Veröffentlicht in: | Nature (London) 1963-12, Vol.200 (4912), p.1229-1230 |
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| creator | DILLEY, D. R DEDOLPH, R. R MACLEAN, D. C DEWEY, D. H |
| description | SCALD is a physiological disorder which seriously affects the appearance and utility of the apple fruit. It initially appears during, or following, cold storage as a brown discoloration of the epidermis of the green-coloured portion of the fruit. With advancement, it affects the anthocyanin-bearing epidermis, the hypodermis and the adjacent cortex. Extensive investigations over the past 60 years have provided several theories
1–7
; but relatively little knowledge pertaining to the cause of scald. Several means of control have been devised
2,8,9
. As early as 1903
1
, it was observed that scald formation was influenced by the availability of oxygen to the fruit. Our results now provide a basis for defining the aetiology of apple scald in terms of basic cause and effect components, anaerobiosis and aerobiosis. |
| doi_str_mv | 10.1038/2001229b0 |
| format | Article |
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1–7
; but relatively little knowledge pertaining to the cause of scald. Several means of control have been devised
2,8,9
. As early as 1903
1
, it was observed that scald formation was influenced by the availability of oxygen to the fruit. Our results now provide a basis for defining the aetiology of apple scald in terms of basic cause and effect components, anaerobiosis and aerobiosis.</description><identifier>ISSN: 0028-0836</identifier><identifier>EISSN: 1476-4687</identifier><identifier>DOI: 10.1038/2001229b0</identifier><language>eng</language><publisher>London: Nature Publishing Group UK</publisher><subject>Humanities and Social Sciences ; letter ; multidisciplinary ; Science ; Science (multidisciplinary)</subject><ispartof>Nature (London), 1963-12, Vol.200 (4912), p.1229-1230</ispartof><rights>Springer Nature Limited 1963</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c286t-9ff548a39b5009e00a5b4931398610d7f7169ddaeab98333e60df520243397b13</citedby><cites>FETCH-LOGICAL-c286t-9ff548a39b5009e00a5b4931398610d7f7169ddaeab98333e60df520243397b13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1038/2001229b0$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1038/2001229b0$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,2727,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>DILLEY, D. R</creatorcontrib><creatorcontrib>DEDOLPH, R. R</creatorcontrib><creatorcontrib>MACLEAN, D. C</creatorcontrib><creatorcontrib>DEWEY, D. H</creatorcontrib><title>Apple Scald Induction by Anaerobiosis</title><title>Nature (London)</title><addtitle>Nature</addtitle><description>SCALD is a physiological disorder which seriously affects the appearance and utility of the apple fruit. It initially appears during, or following, cold storage as a brown discoloration of the epidermis of the green-coloured portion of the fruit. With advancement, it affects the anthocyanin-bearing epidermis, the hypodermis and the adjacent cortex. Extensive investigations over the past 60 years have provided several theories
1–7
; but relatively little knowledge pertaining to the cause of scald. Several means of control have been devised
2,8,9
. As early as 1903
1
, it was observed that scald formation was influenced by the availability of oxygen to the fruit. Our results now provide a basis for defining the aetiology of apple scald in terms of basic cause and effect components, anaerobiosis and aerobiosis.</description><subject>Humanities and Social Sciences</subject><subject>letter</subject><subject>multidisciplinary</subject><subject>Science</subject><subject>Science (multidisciplinary)</subject><issn>0028-0836</issn><issn>1476-4687</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1963</creationdate><recordtype>article</recordtype><recordid>eNptz8tKxDAYBeAgCtbRhU9gNy4Uqn8uzWVZhlEHBlyo65I0iXSoaUnaxby9lcq4cXU2H4dzELrG8ICBykcCgAlRBk5QhpngBeNSnKIMgMgCJOXn6CKlPQCUWLAM3VbD0Ln8rdGdzbfBTs3Y9iE3h7wK2sXetH1q0yU687pL7uo3V-jjafO-fil2r8_bdbUrGiL5WCjvSyY1VaYEUA5Al4YpiqmSHIMVXmCurNVOGyUppY6D9SUBwihVwmC6QndLbxP7lKLz9RDbLx0PNYb65199_Dfb-8Wm2YRPF-t9P8Uwz_sX3yw46HGK7lj7J74BK0tXbQ</recordid><startdate>19631221</startdate><enddate>19631221</enddate><creator>DILLEY, D. R</creator><creator>DEDOLPH, R. R</creator><creator>MACLEAN, D. C</creator><creator>DEWEY, D. H</creator><general>Nature Publishing Group UK</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19631221</creationdate><title>Apple Scald Induction by Anaerobiosis</title><author>DILLEY, D. R ; DEDOLPH, R. R ; MACLEAN, D. C ; DEWEY, D. H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c286t-9ff548a39b5009e00a5b4931398610d7f7169ddaeab98333e60df520243397b13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1963</creationdate><topic>Humanities and Social Sciences</topic><topic>letter</topic><topic>multidisciplinary</topic><topic>Science</topic><topic>Science (multidisciplinary)</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>DILLEY, D. R</creatorcontrib><creatorcontrib>DEDOLPH, R. R</creatorcontrib><creatorcontrib>MACLEAN, D. C</creatorcontrib><creatorcontrib>DEWEY, D. H</creatorcontrib><collection>CrossRef</collection><jtitle>Nature (London)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>DILLEY, D. R</au><au>DEDOLPH, R. R</au><au>MACLEAN, D. C</au><au>DEWEY, D. H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Apple Scald Induction by Anaerobiosis</atitle><jtitle>Nature (London)</jtitle><stitle>Nature</stitle><date>1963-12-21</date><risdate>1963</risdate><volume>200</volume><issue>4912</issue><spage>1229</spage><epage>1230</epage><pages>1229-1230</pages><issn>0028-0836</issn><eissn>1476-4687</eissn><abstract>SCALD is a physiological disorder which seriously affects the appearance and utility of the apple fruit. It initially appears during, or following, cold storage as a brown discoloration of the epidermis of the green-coloured portion of the fruit. With advancement, it affects the anthocyanin-bearing epidermis, the hypodermis and the adjacent cortex. Extensive investigations over the past 60 years have provided several theories
1–7
; but relatively little knowledge pertaining to the cause of scald. Several means of control have been devised
2,8,9
. As early as 1903
1
, it was observed that scald formation was influenced by the availability of oxygen to the fruit. Our results now provide a basis for defining the aetiology of apple scald in terms of basic cause and effect components, anaerobiosis and aerobiosis.</abstract><cop>London</cop><pub>Nature Publishing Group UK</pub><doi>10.1038/2001229b0</doi><tpages>2</tpages></addata></record> |
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| subjects | Humanities and Social Sciences letter multidisciplinary Science Science (multidisciplinary) |
| title | Apple Scald Induction by Anaerobiosis |
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