Abstract
‘Starking Delicious’ apples were harvested at weekly intervals from two orchards located at 500 and 800 m elevation. The number of hours below 10 °C accumulated in the orchard was measured. Flesh firmness, soluble solids content, starch index, internal ethylene concentration, colour, fatty acid composition of peel phospholipids and estimated “antioxidant” concentration (OD-200 nm values) of fruit also were measured at each harvest date, and related to flesh firmness, soluble solids and superficial scald incidence of fruit after storage. Our data confirm that the exposure of fruit to low temperatures (below 10 °C) before harvest could trigger adaptive changes that increase tolerance to cold storage.
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