THE EFFECT OF LOW OXYGEN STORAGE ON JONAGOLD AND GOLDEN DELICIOUS APPLES

Jonagold and Golden Delicious apples were stored in static conditions for 215 days at 2 °C. Studied Controlled Atmospheres (CA) gas mixtures were 0 + 1.3, 3 + 1.5 and 2 +2 % of CO₂ and O₂ respectively.
The best retention of flesh firmness (FF) was observed for preclimacteric Jonagold apples stored in all studied CA, where up to 92 % of initial FF was retained.
In climacteric apples the rate of softening was higher.
The best FF, of 79 and 80 % that at the picking time, was noted for Jonagold apples stored at CA 3 + 1.5 and 2 + 2. Preclimacteric Golden Delicious apples maintain up to 83 and 84 % of their initial FF in all studied CA conditions.
In the climacteric apples the rate of softening was also greater and the best retention of FF was similarily observed at CA 2 +2 and 3 +1.5.

Titratable acidity decreased in a similiar manner in both preclimacteric and climacteric fruits.
The best retention of acids was for apples stored in CA 3 + 1.5 and 2 +2, for Golden Delicious 60 and 50 % of initial acidity and for Jonagold 69 and 65 % respectively.
Taste panel evaluation scores were higher for Jonagold apples.
Total scores for preclimacteric apples were higher for fruits stored at CA 3 +1.5 and 0 +1.3, whereas climacteric ones were having high scores after storage at CA 3 + 1.5 and 2 + 2. For all studied CA condition, excellent juiciness of fruits was stressed.

International Symposium on Postharvest Treatment of Horticultural Crops

J. Skrzynski

https://doi.org/10.17660/ActaHortic.1994.368.64