Influence of fruit temperature, pre-storage regime, 
1-MCP treatment and carbon dioxide during CA storage on fruit quality of ‘Elstar’ apples

The influence of initial fruit temperature, 1-MCP treatment and length of pre-storage time in air or 0.3 kPa CO₂ conditions followed by 10 kPa CO₂ conditions on fruit quality of ‘Elstar’ apples has been investigated.
Flesh firmness was maintained by 1-MCP treatment, rapid N₂-pulldown after harvest and high CO₂ concentrations.
The initial fruit temperature had no effect.
External CO₂ injury increased with higher fruit temperature and CO₂ concentration but decreased with pre-storage time. 1-MCP treatment had no effect on the disorder.
Regardless of fruit temperature and pre-storage time, CO₂ injury occurred at very low CO₂ concentrations.
Fruit stored at 10 kPa CO₂ without pre-storage for 5 months developed 52% internal browning and 50% CO₂ injury.
The incidence of physiological disorders decreased with increasing pre-storage periods.
No internal browning and CO₂ injury occurred if the fruit were pre-stored at 0.3 kPa CO₂ concentration for at least 24 and 55 days, respectively.

XIII International Controlled and Modified Atmosphere Research Conference – CAMA2021

D. Köpcke

controlled atmosphere, 1-methylcyclopropene, fruit quality, physiological disorders, skin necrosis, internal browning, fruit firmness

https://doi.org/10.17660/ActaHortic.2024.1386.18