Superficial scald, a functional disorder of stored apples VI.—Evaporation of α‐farnesene from the fruit

During storage Granny Smith apples were ventilated with air at two flow rates differing by a factor of 10. The α-farnesene evaporated, α-farnesene retained by the fruit, and the severity of scald were determined. Increasing the ventilation increased the evaporation of α-farnesene. In two cases the amount evaporated was approximately equal to that retained. In some cases increased ventilation gave less retention of α-farnesene by the fruit and less scald, but in others the difference was negligible because increased evaporation stimulated production. The factors controlling evaporation and the concentration of α-farnesene remaining in the fruit during storage are discussed.