Low‐ethylene storage of apples cv. ‘Cox's Orange Pippin’: effects of ‘Rapid CA’ and ultra‐low oxygen

Abstract

SummaryThree methods of reducing ethylene accumulation in the flesh of apple fruits cv. ‘Cox's Orange Pippin’ during controlled atmosphere storage were compared with one another and with a control. They were: (a) rapid establishment of storage conditions, (b) treatment with 5% CO2 for 15 days prior to long‐term storage, and (c) lowering storage O2 from 1.25% to 0.75%. In all cases ethylene was either allowed to accumulate or maintained below 1 μl litre‐1. When ethylene was removed from the storage atmosphere all three methods reduced internal ethylene concentrations.Although the firmness of fruits from two orchards was affected differently by ethylene removal, the effects on the retention of flesh firmness by ethylene removal and storage in 0.75% O2 were generally additive.No adverse effects of storage in 0.75% O2 were observed.