Effects of Some Postharvest and Storage Treatments on the Incidence of Flesh Browning in Controlled-atmosphere-stored ‘Delicious’ Apples

Abstract

Results from a 4-year study indicate that flesh browning in CA-stored ‘Delicious’ apples (Malus domestica Borkh.) is a low-temperature disorder. Little or no flesh browning occurred at storage temperatures of 2°C or higher. Prestorage treatments which reduced flesh browning were dips in calcium and diphenylamine solutions, delays at 20° prior to storage, and exposure to 38°. Gibberellic acid dips had no effect on the disorder. Less flesh browning was found in a 1% CO2 than in a 1.7% CO2 atmosphere at −0.5°, but little effect was observed from CO2 concentration at a 2° storage temperature. The disorder was more prevalent with advanced maturity of the fruit. Regression analysis of variables evaluated at or before harvest showed that increased fruit size, and to a lesser extent the presence of watercore, were important factors in development of flesh browning.

Ethylene and Temperature Effects on Softening and White Core Inclusions of Kiwifruit Stored in Air or Controlled Atmospheres

“…The interactions among temperature, time, and CA in relation to incidence and severity of physiological disorders have been demonstrated in apples (6,9,10,12,14) and lettuce (4). Our results indicate a trend that is generally similar to C 0 2-induced brown stain on lettuce, which increases with the decrease in temperature from 10°C to 0°C (4).…”

“…Present address: Batchelor Hall Extension, Univ. of California, Riverside, CA 92521. related to interactions between storage temperature and atmospheric composition for apples (6,9,10,12,14), potato (13), and lettuce (4).…”