Ideal conditions for conservation of 'Golden Delicious' apple in storage

Abstract

This study evaluated the effects of different CO₂, O₂ and temperature conditions on the keeping quality of 'Golden Delicious' apples after 8 months of storage. No visual physiological disorders were noted in fruits stored under concentrations of 0.75% and 1% of O₂ at 0.5°C and 2.5°C. However, under concentration of 5% of CO₂ a physiological disorder occurred in 0.25% and 0.75% of the fruits stored at 0.5°C and 2.5°C, respectively. The reduction of O₂ concentration (3% to 0.75%) resulted in fruits with greater pulp firmness and acidity. In addition, the conservation of pulp firmness and acidity tended to be greater with an increase in CO₂ concentration (0% to 5%). The effects of the reduction of O₂ (3% to 0.75%) and increase in CO₂ (0% to 5%) on the retention of pulp firmness were similar. The reduction of O₂ and increase in CO₂ tended to be more effective in conservation of firmness of fruits stored at 0.5°C than those fruits stored at 2.5°C. Maximum conservation of pulp firmness, acidity and epidermal chlorophyll with absence of physiological disorders was observed in the fruits stored under concentrations of 3% of CO₂, 1% and 0.75% of O₂ and temperature of 0.5°C.