Abstract
Removal of ethylene (C 2H 4) from storage atmospheres of 1.25, 1.0 and 0.75% O 2 reduced firmness loss of apple fruits ( Malus domestica Borkh cultivar ‘Cox's Orange Pippin’). The use of a 15% CO 2 pre-treatment to reduce C 2H 4 production rates increased the risk of low temperature breakdown and reducing the store O 2 concentration exacerbated the disorder. Reducing the store O 2 concentration and removing C 2H 4 increased the incidence of core browning, but C 2H 4 removal and reducing store O 2 levels had opposing effects on the maintenance of acid content. A pre-treatment of 5% CO 2 was found to be as effective as 15% CO 2 in maintaining flesh firmness in 1.25% O 2 at 3.5°C when C 2H 4 was removed from the store atmosphere, but did not increase the incidence of disorders above that of control samples. Storage in 0.75% O 2 resulted in ethanol formation.
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