Fighting storage rots in apples

The technology for hot water treatment was developed many years ago but it was not used widely due to availability of fungicides. In organic production, however, fungicides are abandoned and alternative methods are needed. Short-term hot water treatment of apple fruits has shown to postpone the development of storage rots if used correctly. Incorrect use results in skin browning after several weeks of storage. Overall, apple fruits can tolerate 3 min dipping at 52 °C, however, there are variation in sensitivity between fruits. Fruits emit volatile organic compounds in response to heat stress. The volatile method showed that there is a relation between the concentration of emitted volatiles and skin browning. At present, scientists examine if there is a relation between the volatile profile of fruits in storage and storage rot.


Økologi & Erhverv ISSN: 1904-1586 Fighting storage rots in apples
Published: 13-01-2017


Fighting storage rots in apples / Til kamp mod lagerråd i æbler (Danish)
Publication in other stakeholder journal/magazine. This article was published in ‘Økologi & Erhverv’ 13 January 2017
Activity type
Publication in other stakeholder journal/magazine
Activity work package
Fruit quality; improvement of fruit handling/storage
Activity number
Activity contact
Merete Edelenbos
Aarhus University, Department of Food Science
Kirstinebjergvej 10, 5792 Aarslev, Denmark
email: [email protected]
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The EUFRUIT thematic network has received funding from the
European Union's Horizon 2020 research and innovation programme
under grant agreement No 696337.