Retention of Apple Quality in Low-oxygen Storage Followed by Standard Controlled Atmosphere Regimens
Year: 1985
Type: article
Abstract: The initial storage of ‘McIntosh’ apples in a low-oxygen atmosphere (LO) of 1.5% CO 2 plus 1.0% O 2 at 3°C for as little as 1.25 months reduced the rate of titratable acids loss and the rate of apple softening in subsequent storage in the standard controlled atmosphere of 5.0% CO 2 plus 3.0% O 2 at 3°. With total storage time of 7.5 months, the initial LO storage effect on titratable acid loss was observed in 2 of the 3 years studied, whereas the effects on firmness loss were consistent over 3 crop years. ‘Spartan’ apples stored initially in LO at 0° were determined by a trained panel to retain crispness and hardness in subsequent standard controlled atmospheres of 3.0% CO 2 plus 2.5% O 2 at 0°, with the highest ratings obtained for durations of 3.0 months in LO and 4.5 months in standard atmospheres, whereas ‘Golden Delicious’ apples stored for 4.5 months in LO plus 3.0 months in 3.0% CO 2 plus 2.5% O 2 at 0° were determined to be the crispest and hardest. Extended storage of ‘McIntosh’ in LO increased the incidence of flesh browning in the 1981 crop year but decreased the incidence of senile brown core in the 1983 crop year. Storage of ‘McIntosh’ apples initially in LO for 2 to 5 months followed by the standard atmosphere reduced the risk of flesh browning resulting from low-oxygen injury and retained up to 90% of the firmness retention imparted by continuous LO storage.
Authors: P. D. Lidster, K. B. McRae, E. M. Johnston
Institutions: Agriculture and Agri-Food Canada, Acadia University
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,500
OpenAlex ID: W4289843016