Superficial scald, a functional disorder of stored apples X. Control of α‐farnesene autoxidation

A wide range of antioxidants (amine, phenolic and one sulphur‐containing) were all found to inhibit the autoxidation of α‐farnesene in vitro. Some were somewhat more effective than others but no class showed any marked superiority. When added to apples as a dip or by injection, only amine type antioxidants inhibited the autoxidation of α‐farnesene in vitro. Phenolic antioxidants were ineffective and some acted as pro‐oxidants, notably α‐tocopherol. In all instances the severity of superficial scald was proportional to the extent of α‐farnesene oxidation.