Storage Procedures, Low Oxygen, and Low Carbon Dioxide Atmospheres on Storage Quality of ‘Golden Delicious’ and ‘Delicious’ Apples

Abstract

In a 4-year laboratory and commercial study, ‘Golden Delicious’ and ‘Delicious’ apples (Malus domestica Borkh.) stored in 1.0% to 1.5% O2 + 1.0% to 1.9% CO2 at 0° to 0.5°C and 90% to 92% RH for 6 to 10 months maintained a higher firmness and acid level than apples stored in standard commercial atmospheres of 2.5% O2 + 1.0% to 1.5% CO2 at 0°. Fruit stored in 1.0% to 2.5% O2 with a rapid CA procedure were firmer than those with a slow CA procedure. There was no fruit injury or increased alcohol or off-flavor production resulting from the 1.0% to 2.5% O2 + 0.5% to 2.0% CO2 storage atmospheres established by the rapid CA procedure. Reduction of storage CO2 from 2.0% to 0.5% did not affect the firmness of ‘Delicious’ apples kept in 1.0% or 2.5% O2, but appreciably reduced firmness of ‘Golden Delicious’ kept in 2.5% O2 and to a lesser extent in 1.0% O2.