Abstract
Abstract Firmness loss, increase in 1-aminocyclopropane-l-carboxylic acid (ACC) concentrations, and increase in internal ethylene concentrations were greatest in airstored fruit of ‘Golden Delicious’ apple (Malus domestica Borkh.) and lowest in controlled-atmosphere (CA)-stored fruit receiving a “rapid CA” or a “prestorage high carbon dioxide” storage procedure. Changes in apples kept in “slow CA” were intermediate. The accumulation of ACC in fruit was related closely to the subsequent flesh softening and increase in internal C2H4 concentration, and these processes were suppressed to different degrees in CA-stored fruit, depending on the storage procedures.
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