Core Flush of Apples. I. Effect of Absorption of Carbon Dioxide, Ethylene and Water from the Storage Atmosphere

Abstract

SummaryGranny Smith apples that were susceptible to core flush were stored in sealed polyethylene bags. Various compounds that were capable of absorbing carbon dioxide, ethylene and water were also placed inside the bags. There was less core flush in the presence of compounds which absorbed water or C02. When the incidence of rotting, and the colour and firmness of the fruit were taken into consideration, the best treatments were those in which CaCl2 or Na2 CO3 were used.