Storage Injury of Pome Fruit Caused by Stress Levels of Oxygen, Carbon Dioxide, Temperature, and Ethylene

Abstract

Abstract Modification of the storage atmosphere to improve storage life of pome fruit began with storage in the presence of increased CO2 levels, was introduced by Kidd and West in 1927 (14), and was first used commercially for apples in England in 1929 (48). Controlled ventilation techniques were used in Australia to maintain CO2 at ≈5% and O2 ≈16% by monitoring air ventilation rates into sealed environments containing ‘Jonathan’ apples in 1940 (50) and apples and pears in 1947 (13). The same methods also were reported in the United States in 1941 (47) and in England in 1961 (10).