INFLUENCE OF CA AND ULO STORAGE-CONDITION S ON QUALITY PARAMETERS ANDRIPENING OF PRECLIMACTERIC AND CLIMACTERIC HARVESTED APPLE FRUITS .1.EFFECT ON COLOR, FIRMNESS, ACIDITY, AND SOLUBLES SOLIDS
A. Brackmann et al., INFLUENCE OF CA AND ULO STORAGE-CONDITION S ON QUALITY PARAMETERS ANDRIPENING OF PRECLIMACTERIC AND CLIMACTERIC HARVESTED APPLE FRUITS .1.EFFECT ON COLOR, FIRMNESS, ACIDITY, AND SOLUBLES SOLIDS, Gartenbauwissenschaft, 59(6), 1994, pp. 252-257
The effect of ultra low oxygen (ULO) and low and high ethylene storage
on the ripening and quality characteristics of preclimacteric and cli
macteric harvested 'Golden Delicious' apples were evaluated during thr
ee storage seasons. ULO condition in combination with higher CO2 (3% C
O2+1% O-2) was the most efficient of all tested storage conditions in
retaining flesh firmness, solubles solids, acidity, and green skin col
our. Especially, in preclimacteric harvested fruits firmness decrease
was inhibited during 10 days of shelflife at 20 degrees C.Among the ev
aluated ripening and quality parameters flesh firmness was influenced
by ethylene in the storage atmosphere. Removal of ethylene (< 0.1 ppm)
reduced the loss of firmness sligthly whereas high ethylene concentra
tions (5000 ppm) increased it. ULO conditions combined with a high CO2
concentration (3% CO2+1% O-2) were more efficient in preserving the q
uality of apples than conventional CA storage (3% CO2+3% O-2) with eth
ylene removal.