Abstract
Abstract In a low ethylene environment (< 1 ppm) at 19°C, the rate of ethylene evolution was positively related to the concentration of ethylene in the cores of ‘McIntosh’ apples (Malus domestica, Borkh.). Maximum retention of flesh firmness at 1° was associated with fruit internal ethylene concentrations below I ppm, which were obtained by ethylene removal from the storage atmosphere in combination with 3 treatments to suppress ethylene biosynthesis: orchard-applied daminozide, early harvest, and low O2 tension in storage.
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