Articles
CONTROLLED ATMOSPHERE STORAGE OF APPLES IN THE UK
Article number
485_25
Pages
187 – 194
Language
Abstract
Following the systematic studies by Kidd et al. (1927) on the effects of elevated carbon dioxide on apple physiology, particularly respiratory behaviour, there has been sustained international research effort to maximise the effect of controlled atmosphere (CA) for different cultivars of apple.
Control of carbon dioxide concentration by ventilation with fresh air (‘ventilated CA’) was an early simple method of storage, which proved to be adequate for some apple cultivars.
Subsequently ‘low oxygen’ and ‘ultra low oxygen’ storage techniques were developed for cultivars that were either intolerant of, or derived no benefit from, increased external concentration of carbon dioxide.
State-of-the-art CA storage facilities that maintain appropriate storage conditions exist in many countries.
The recommended atmospheres of oxygen and carbon dioxide are approaching the limits of tolerance of stored apples and it is unlikely that there will be benefit from further adjustment of conditions without risking damage to the fruit.
It can be expected that there will be some development of ‘adaptive CA’ which optimises the store conditions in line with physiological indicators in the stored fruit such as ethanol production or change in respiratory quotient.
This will be useful particularly in ensuring that individual consignments of fruit are stored in the most appropriate conditions.
Further research is required to identify a physiological state which balances the negative aspects of oxygen and carbon dioxide stress (which include reduced synthesis of aroma compounds and increased susceptibility to chilling injury and ‘corking’ disorders) with the positive effects on reduced rate of senescence and improved quality retention.
A major influence on the choice of CA conditions is the susceptibility of particular cultivars to superficial scald.
Control of carbon dioxide concentration by ventilation with fresh air (‘ventilated CA’) was an early simple method of storage, which proved to be adequate for some apple cultivars.
Subsequently ‘low oxygen’ and ‘ultra low oxygen’ storage techniques were developed for cultivars that were either intolerant of, or derived no benefit from, increased external concentration of carbon dioxide.
State-of-the-art CA storage facilities that maintain appropriate storage conditions exist in many countries.
The recommended atmospheres of oxygen and carbon dioxide are approaching the limits of tolerance of stored apples and it is unlikely that there will be benefit from further adjustment of conditions without risking damage to the fruit.
It can be expected that there will be some development of ‘adaptive CA’ which optimises the store conditions in line with physiological indicators in the stored fruit such as ethanol production or change in respiratory quotient.
This will be useful particularly in ensuring that individual consignments of fruit are stored in the most appropriate conditions.
Further research is required to identify a physiological state which balances the negative aspects of oxygen and carbon dioxide stress (which include reduced synthesis of aroma compounds and increased susceptibility to chilling injury and ‘corking’ disorders) with the positive effects on reduced rate of senescence and improved quality retention.
A major influence on the choice of CA conditions is the susceptibility of particular cultivars to superficial scald.
Authors
D.S. Johnson
Keywords
carbon dioxide, oxygen, respiration, technology
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