Work

Effect of Low-oxygen Atmosphere on Storage Scald and Quality Preservation of ‘Delicious’ Apples

Year: 1985

Type: article

Abstract: Studies of low-O 2 storage of ‘Delicious’ apple fruit ( Malus domestica Borkh.) were conducted in Oregon (1981), Washington (1982), and British Columbia (1981 and 1982). A combination of 1% O 2 with 1% CO 2 was the most promising for control of storage scald and quality preservation of ‘Delicious’ apple fruit grown in Oregon. A combination of 1% O 2 with <0.03% CO 2 effectively reduced or eliminated the incidence of storage scald and preserved dessert quality of apples grown in Washington. Early-harvested apples from British Columbia developed a high incidence of storage scald after 7 months of storage in 1% O 2 with 0.05% CO 2 . Apples harvested at commercial maturity, however, developed only slight or minimal storage scald symptom after 7 months of storage in 1 and 0.5% O 2 with 0.05% CO 2 . A high incidence of low-O 2 injury (i.e., ribbon-like, depressed skin browning) was found in fruit from Oregon stored for 9 months in 0.5% O 2 (with or without CO 2 ) and in 1.0% to 1.5% O 2 with <0.03% CO 2 . No low-0 2 injury was found in fruit from Washington or British Columbia after low-O 2 storage.

Source: Journal of the American Society for Horticultural Science

DOI: 10.21273/jashs.110.1.16

Authors: P. M. Chen, K. L. Olsen, M. Meheriuk

Institutions: Oregon State University, Agricultural Research Service, United States Department of Agriculture, Agriculture and Agri-Food Canada

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,500