Ethoxyquin

Used as an antioxidant to prevent pigment discolouration in paprika and chilli powder, and to prevent superficial scald in fruits; also used as a herbicide. Also known as santoquin. Its permitted food uses and residue limits are set by regulators. In fruit storage it controls superficial scald — the brown skin discoloration of apples and pears — by quenching oxidative processes, applied as a post-harvest drench. Its use as a feed additive has been suspended in some regions over safety data gaps, and food uses face similar scrutiny, pushing packers toward alternatives like 1-methylcyclopropene.