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Scald (Fruit)



Scald on fruit is brown patches that appear on the skin of the fruit, mostly on the side of the fruit that was away from the sun.

In some instances, the skin is entirely dead, and the flesh underneath the patch will have gone brown as well. It makes the fruit unsellable.

Growers still (as of 2006) don't have an exact idea of what causes it to occur or not occur.

It hits pears and apples, but mostly apples. Apples that are particularly susceptible to scald include Cortland, Granny Smith, McIntosh, Red Delicious, Rome Beauty, Stayman and Turley.

Scald occurs during or after storage.


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Also called:

Échaudure (French)

Citation

Oulton, Randal. "Scald (Fruit)." CooksInfo.com. Published 27 June 2006; revised 10 June 2007. Web. Accessed 12/15/2017. <http://www.cooksinfo.com/scald-fruit>.

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