Use of fatty acid methyl esters and edible fats and oils to reduce soft scald of apples

The incidence of soft scald that developed on Jonathan apples during cool storage was reduced by post-harvest dipping of the fruit in solutions of a wide range of fatty acid methyl esters and glyceride-type fats and oils. Compounds which reduced the disorder were: methyl laurate, methyl palmitate, methyl stearate, methyl oleate, methyl linoleate, methyl linolenate, palm oil, sunflower oil, safflower oil, coconut oil, lard and lecithin.