Superficial scald

Superficial scald, also called common scald, is a disorder that is visible on the skin. It looks like a brown stain with no clear edges and usually develops on the green part of the fruit. The flesh under the skin is not affected. This disorder can get worse during storage and especially during shelf-life. Therefore, it may appear unexpectedly after a few days on the shelf. However, the cause lies earlier in the supply chain. Some varieties are more susceptible, such as Granny Smith and Red Delicious. Low temperature and low oxygen during storage and application of 1-MCP can reduce the risk.