Effects of water loss on apples in storage

Abstract

SummaryCox's apples were stored for up to 6 months in the presence or absence of anhydrous calcium chloride in an atmosphere containing 2% O2 and < 1% CO2 at 3.5°C, and effects on the physical properties of the fruit were assessed for up to 6 months. The desiccant was used to obtain an initial water loss of about 5% of fruit weight in the first 30 days of storage. In control fruit, turgor pressure appeared to be maintained during storage, and fruit volume increased as the air space in the fruit tissue increased. Initial weight loss lowered turgor pressure and prevented this increase. The force required to disrupt slices of apple in the Kramer shear cell was usually higher after initial weight loss, but resistance to the conventional penetrometer was little affected. Initial weight loss led to higher levels of soluble pectin and higher resistance to gaseous diffusion. In sensory tests the high weight‐loss fruit was firmer, tougher and less mealy than control fruit.