Abstract: Studies on Red Star apples suggested that ethanol vapor treatment could controls superficial sacld by reducing the production of α-farnesene and preventing its breakdown to conjugated trienes.Ethanol at the concentration of 0,2,4,6 ml/kg apples was placed in dishes in polyethylene bags for apples.The bags were sealed and stored at 18℃ for a week,then the apples were stored at 1℃.There were close and highly significant inverse relationships bvetween the concentration of ethanol in the juice,etylene production and scald.Higher ethanol concentration (4ml/kg or 6ml/kg) treatment decreased the scald rate and incidence

Key words: Apple , Ethanol , α-farnesene , Conjugated trienes , Superficial scald