Comparative Effects of Gamma Irradiation and Chemical Treatments on Superficial Scald and Quality of ‘Granny Smith’ Apples

Authors

Francisco E. Loayza, Instituto Tecnologico y de Estudios Superiores de Monterrey
Michelle Tu, Chapman University
Hagop S. Atamian, Chapman UniversityFollow
Anuradha Prakash, Chapman UniversityFollow

Document Type

Article

Publication Date

12-28-2025

Abstract

Fresh produce is highly perishable, necessitating various postharvest treatments to minimize quality loss, extend shelf-life, and facilitate international trade. This study investigated the potential of a single low-dose gamma irradiation treatment as an alternative to commercially used chemical treatments for protecting ‘Granny Smith’ apples against insect pests and postharvest disorders. ‘Granny Smith’ apples harvested in 2019 and 2020 were treated with gamma irradiation at doses of 240 or 860 Gray (Gy) or with commercial chemical applications of 1-methylcyclopropene (1-MCP), diphenylamine (DPA), or methyl bromide (MeBr). The impact on fruit quality, physiology, and the development of postharvest disorders was evaluated after cold storage for up to 150 days. Apples treated with gamma irradiation at 240 Gy developed superficial scald like MeBr-treated and control apples, despite lower ethylene production and α-farnesene concentrations. Apples treated with 1-MCP and DPA had the least superficial scald development. The irradiated apples also exhibited internal browning. Our results suggest that the combination of irradiation and cold storage can lead to oxidative stress and manifestation of these storage disorders in the fruit. Gamma irradiation is not an effective substitute for 1-MCP or DPA in reducing superficial scald in stored ‘Granny Smith’ apples.

Comments

This article was originally published in Applied Food Research, volume 6, issue 1, in 2026. https://doi.org/10.1016/j.afres.2025.101641

Recommended Citation

Loayza, F. E., Tu, M., Atamian, H.S., & Prakash, A. (2026). Comparative effects of gamma irradiation and chemical treatments on superficial scald and quality of ‘Granny Smith’ apples. Applied Food Research, 6, 101641. https://doi.org/10.1016/j.afres.2025.101641

Peer Reviewed

1

Copyright

The authors

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.