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O 2  and C 2 H 4  are biologically active molecules of importance in plant metabolism and their availability is manipulated to modify plant behavior during storage and the shelf-life period of harvested plant products. Respiratory curves describing the dependence of O 2  uptake on O 2  were obtained for slicing and `Roma'-type tomato, and `Jonathan' and `Empire' apple fruit at 20 °C for ripening fruit and for mature, non-ripening fruit. Mature, non-ripening fruit were maintained in that state by the application of 1-methylcyclopropene (1-MCP) or the use of a nonripening mutant in the case of tomato. The range of O 2  atmospheres wherein the reduction of O 2  relative to ambient yielded a significant (50%) reduction in respiration relative to the maximal rate of respiration, but was above the fermentation threshold, was termed the `safe working atmosphere' (SWA). For apple, there was no SWA for non-ripening apple fruits since a 50% reduction in respiration occurred at the fermentation threshold. During ripening, the respiratory curve shifted, revealing a marked increase in the apparent Km and maximal rate of respiration with no change in the fermentation threshold, resulting in the creation of a SWA of 6.5 kPa O 2 . A similar, less dramatic, shift in the respiratory curve for tomato fruit also occurred. In a flow-through system, low O 2  reduced the rate of respiration of ethylene insensitive tomato fruit by ≈50% and resulted in an approximate doubling of the storability of the fruit. Insensitivity to ethylene yielded fruit with a respiratory rate approximately one-half that of ripening fruit, but storability was improved about 5-fold. The data collectively suggest that inhibition of ripening, rather than global metabolism via reduced respiration is key to preserving fruit quality.

437 Development of Safe Working Atmospheres for Enhanced Storage of Horticultural Crops