Superficial scald is a physiological disorder that appears on the skin (epidermis) of fruits and can originate substantial economic loss. Understanding the etiology of scald and the factors that predispose fruits to it will help to control scald. This paper reviews scald biochemistry, influential factors, including physiological, preharvest and storage factors, and control methods, from those more widely used —like diphenylamine and ethoxiquin antioxidants— to the more recent ones —like low oxygen controlled atmosphere storage. At present, agricultural chemicals cannot be totally eliminated in scald control, but the increase of residues problem and the good results obtained with non‑chemical treatments suggest that non‑chemical control may be essential in the future.