Effects of Sequential Low-oxygen and Standard Controlled Atmosphere Storage Regimens on Apple Quality
Year: 1987
Type: article
Abstract: Storing ‘McIntosh’ apples ( Malus domestica Borkh.) initially in 1.0% or 1.5% CO 2 plus 1.0% O 2 at 3°C (LO) was more effective in retarding firmness loss than initial storage in 4.5% or 5.0% CO 2 plus 3.0% O 2 at 3° (SCA), indicating that early exposure to LO suppressed the subsequent rate of softening in SCA. ‘McIntosh’ firmness retention, determined 1 day after storage and after 7 days at 20°, decreased with fruit maturity for all LO and SCA storage regimens, but mature fruit tended to soften more rapidly in SCA after being exposed initially to LO. Initial storage in SCA for >75 days with subsequent storage in LO (in 1984) did not result in firmer apples than those stored continuously in SCA. The initial exposure period in LO needed to induce retention of apple firmness depended on cultivar and temperature. For ‘McIntosh’, ‘Spartan’, and ‘Golden Delicious’ cultivars, respectively, maximum post-storage fruit firmness was reached after 7.5, 4.5, and 1.5 months of initial exposure to LO at 0° and after 4.5, 3.0, and 3.0 months at 3°. Poststorage evolution of CO 2 and C 2 H 4 and the severity of senescent disorders generally decreased with continuing storage in LO, but the incidence of low-O 2 injury increased. Poststorage ethanol evolution increased with exposure to 1.0% O 2 in ‘McIntosh’ apples stored at 0°, and ‘Spartan’ apples held at either 0° or 3°. Chemical name used: butanedioic acid mono(2,2-dimethylhydrazide) (daminozide).
Authors: P.D. Lidster, E.C. Lougheed, K.B. McRae
Institution: Agriculture and Agri-Food Canada
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,500
OpenAlex ID: W2464255048