Internal carbon dioxide injury in organic ‘Honeycrisp’ apples stored in controlled or dynamic controlled atmospheres with or without delay in relation to aroma volatiles and fruit quality

‘Honeycrisp’ is highly valued by consumers for its distinctive flavor, crisp texture, and overall eating quality.
However, it is highly susceptible to a range of physiological disorders during storage, including internal CO₂ injury.
In this study, we evaluated the effects of controlled atmosphere (CA) and dynamic controlled atmosphere (DCA) storage, with preconditioning and different delayed storage protocols, on fruit quality, aroma volatile profile, and the development of physiological disorders.
The apples were harvested from the same orchard block over two years.
In the first year, the apples were preconditioned for one week at 10°C and then transferred directly to CA or DCA storage at 3°C after 1 or 7 days of delay.
In the second year, the apples underwent a similar preconditioning process but were held at 3°C for three weeks before initiating CA or DCA storage.
Fruit quality, physiological disorders, and aroma volatiles were assessed after 4.5 and 9 months of storage in the first year and after 6 and 9 months in the second year. ‘Honeycrisp’ apple firmness remained stable during storage in both years, but CO₂ injury was much higher in year 1 when fruit were stored without delays after conditioning than in year 2 when delayed storage was imposed.
Volatile levels varied by year and treatment, with higher fermentative volatiles in year 1 without delayed CA/DCA storage.
A 30-day delay before DCA storage may help maintain fruit quality and aroma, though post-storage aroma recovery needs further study.

XIV International Controlled and Modified Atmosphere Research Conference

Y. Al Shoffe, D. Rudell, C.B. Watkins

apple (Malus domestica Borkh.), physiological disorders, CA, DCA

https://doi.org/10.17660/ActaHortic.2026.1456.1