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Poststorage Behavior of Apple Fruit After Low Oxygen Storage as Influenced by Temperatures During Storage and in Transit
Author(s) -
CHEN P.M.,
VARGA D.M.,
MIELKE E.A.,
DRAKE S.R.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb07930.x
Subject(s) - flesh , browning , flavor , chemistry , ripening , titratable acid , food science , malus , horticulture , cold storage , biology
‘Delicious’, ‘Newtown’ and ‘Granny Smith’ apples ( Malus domestica Borkh.) maintained acceptable flesh firmness and high levels of titratable acids and soluble solids after 9 months of storage in 1% 0 2 at either 0°C or 3.3°C. Low‐0 2 ‐stored ‘Delicious’ were kept at 0°C for 6 wk without developing physiological disorders before or after 8 days of ripening at 20°C. Storage at 3.3°C caused ‘Delicious’ to soften faster during 6 wk of post‐storage holding plus 8 days of ripening. ‘Newtown’ apples developed flesh browning and alcohol flavor after 9 months of low 0 2 storage at 0°C. ‘Newtown’ fruit stored at 3.3°C developed only minimal incidence of flesh browning and alcohol flavor. ‘Granny Smith’ fruit were free from scald, core flush, flesh browning and alcohol flavor after low 0 2 storage, regardless of storage temperature. However, core flush and flesh browning appeared when ‘Granny Smith’ were kept for 6 wk at 0°C plus 8 days at 20°C.