Influence of Harvest Date and Controlled Atmosphere Storage Delay on the Color and Quality of `Delicious' Apples Stored in a Purge-type Controlled-atmosphere Environment

Abstract

<jats:p>Red color of two strains of `Delicious' apples was increased (25%) by a 10-day delay beyond recommended harvest date for long-term controlled atmosphere (CA) storage. Soluble solids content (SSC) and size also increased, but, depending on strain, up to 12% of firmness was lost at harvest with a 10-day delay. In 2 of 3 years, firmness values in all strains were 73 N or greater, and these fruit lost little firmness during 9 months of CA storage. Soft fruit (&lt;63 N) at harvest resulted in unacceptable firmness after storage, regardless of harvest time or strain of `Delicious'. Immediate (&lt;24 h) establishment of CA conditions resulted in good-quality fruit after storage. Quality loss was evident after a 5-day delay in atmosphere establishment, with no further loss after a 10-day delay. `Oregon Spur' apples had the best red color regardless of harvest. Sensory panel profiles were unable to distinguish among strains, harvest dates, or delays in time of atmosphere establishment. Caution should be exercised when initiating new harvest or storage procedures because growing conditions can vary from one location to another.</jats:p>

EFFECTS of CONTROLLED ATMOSPHERE ON QUALITY of MINIMALLY PROCESSED APPLE (cv. JONAGORED)

“…However, after 7 days no differences were detected between apple cubes from different CA conditions. Drake and Eiselle (1994) reported that total carbohydrates were similar for apples stored in CO, concentrations of 5% or higher.…”

“…No differences were detected by panelists in relation to the flavor of air-stored and CA-stored samples after 3 and 7 days of storage (Tables 5 and 6 ) . Drake and Eiselle (1994) also reported no differences in apple flavor (cvs.…”

The partial compositional characteristics of apple juice from 175 apple varieties

“…Various factors such as cultivar, growing region, climate, cultivar practices, harvest maturity (Drake and Eisele, 1997), storage atmosphere (Drake and Eisele, 1994), storage conditions (Drake et al, 2002;Drake and Eisele, 1999), shipping (Babsky et al, 1989) and processing (Spanos et al, 1990;Wrolstad et al, 1989) are known to affect the chemical composition of apple juice and apple juice concentrate. One of many objectives of these investigations was to define the parameters for the authenticity of apple juice based on such analysis as: Brix , titratable acidity, ash, pH, proline, specific gravity, formal index values, sugars, non-volatile organic acids, minerals, amino acids, phenolics, and isotopic carbon ratios (Lee and Wrolstad, 1988c) to produce individual, combined, or matrix databases (Elkins et al, 1988;Lee and Wrolstad, 1988b;Wallrauch, 1988;Evans et al, 1983).…”

Modified atmosphere package for apple ‘Bravo de Esmolfe’

“…The modification of carbon dioxide and oxygen concentration in the atmosphere surrounding the product allows control of microbiological growth, respiration rate, enzymatic activity and oxidation (Brecht, 1995). Apples are known to benefit greatly from controlled atmosphere (CA) storage: an extensive literature exists regarding the effects of CA on the postharvest physiology and quality attributes of apples (Ben-Arie, Levine, Sonego, & Zutkhi, 1993;Chen, Varga, Mielke, & Drake, 1989;Drake, Eisele, & Waelti, 1993;Drake & Eisele, 1994;Lau, Meheriuk, & Olsen, 1983;Little, Faragher, & Taylor, 1982). Nevertheless, since there are differences in tolerance to elevated CO 2 among apple varieties (Kader, 1989), no recommended atmosphere composition exists to be applied to all apple varieties.…”