Date of Award

Spring 5-2020

Document Type


Degree Name

Master of Science (MS)


Food Science

First Advisor

Anuradha Prakash, Ph.D.

Second Advisor

Hagop Atamian, Ph.D.

Third Advisor

Rosalee Hellberg, Ph.D.


Superficial scald is a physiological disorder characterized by skin browning that appears during or after storage of ‘Granny Smith’ apples. The mechanism for scald development is not fully understood, but it is hypothesized that scald formation is related to increased ethylene production. In apples, low dose irradiation induced ethylene reduction appears to be directly related to prevention of superficial scald. However, the molecular basis of such an irradiation induced effect is not known. In this study, effort was made to better understand the molecular basis of the decrease in ethylene production in apple fruit after treatment with x-ray irradiation. ‘Granny Smith’ apples were exposed to x-ray irradiation treatment either at 310 Gy or 1000 Gy and ethylene production, ACC oxidase enzyme activity and expression of ethylene biosynthesis genes were measured after 0, 90, and 180 days of storage plus 7 days at room temperature. Ethylene production of irradiated apples was lower compared to control (P

Creative Commons License

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



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.