Effects of Storage Procedures and Low Oxygen and Carbon Dioxide Atmospheres on Storage Quality of ‘Spartan’ Apples

Abstract

Abstract ‘Spartan’ apples (Malus domestica Borkh.) kept in 1.0% O2 + 2.0% CO2 at 0°C for 6–9 months were firmer and had more acids than apples kept at standard commercial atmospheres of 2.5% O2 + 2.0% CO2. The high firmness and juice acidity associated with low O2 atmospheres persisted for 7 days in 20° air. Reduction of storage CO2 from 2.0% to 0.5% appreciably decreased firmness and increased incidence of core browning and scald in fruit stored at 2.5% O2 but not in those stored at 1.0% O2. No fruit injury or increased alcohol or off-flavor production resulted from the low O2 treatments; reduction of storage O2 from 2.5% to 1.0% decreased core browning in the fruit. Fruit stored in 1.0% to 2.5% O2 with a “rapid CA” procedure were firmer than those with a “slow CA” procedure immediately after removal from the storage, but this benefit disappeared in fruit from the 1.0% and 1.5% O2 atmospheres after an additional storage period of 28 days in 0° air and 7 days in 20° air.