New active ingredients for pear superficial scald control
Author: David Rudell
Published: 2022
Summary: With diminishing market acceptability of ethoxyquin, new tools and strategies are required to control d’Anjou superficial scald that do not have negative impacts on eating quality. A drench containing squalane was effective for controlling superficial scald of Packham’s Triumph is also as or nearly as effective at controlling scald of d’Anjou as ethoxyquin following 8 months of conventional CA storage. Furthermore, delaying drenching up to 3 months in ULO CA conditions was as effective at controlling scald as drenching immediately following harvest. No negative impacts on other appearance or quality attributes were indicated when using effective rates of the principal formulation. Our evaluation of mechanism indicates squalane is the active ingredient, although more work using this type of formulation and soybean oil or other triglycerides is warranted given incomplete results. Commercialization of the squalane emulsion for this purpose is underway.
