Year: 1992
Type: article
Abstract: `Delicious' apples were held in controlled atmosphere (CA) storage at various carbon dioxide (CO 2 ) levels for 9 months. CO 2 levels were either 1, 3, or 5% with an additional treatment that was increased by 1% every 6 weeks to a maximum of 5%. For each treatment oxygen was 1%, and storage temperature was 1°C. Little quality difference was noted for the `Delicious' apples immediately after storage or after an 8 day ripening period. Firmness, external or internal color, titratable acidity and amount of scald showed no difference among the different storage treatments. Total carbohydrates and fructose were higher in apples stored at CO 2 levels above 1 %. Sensory panelists found no flavor difference in `Delicious' apples regardless of CO 2 storage level atmospheres. If one considers the substantial cost savings that are possible with increased CO 2 in the storage system, there is good reason to increase the CO 2 storage level in long term storage.
Source: HortScience
Authors: S.R. Drake, T.A. Eisle, H. Waelti
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2562779625