‘d’Anjou’ pears (Pyrus communis L.) harvested at optimum maturity, 6.4 kg flesh firmness, were stored in 0.5, 1.0, 1.5, 2.0, 2.5 and 5.0% O2 with CO2 concentration were maintained at 0.01 to 0.03%. Other samples were stored in commercially recommended concentrations of 2-2.5% O2 and 0.8-1.0% CO2 (i.e., regular CA), and conventional air storage. Temperatures of −1.1°C (30°F) were maintained in all cabinets throughout the 8 month storage. Oxygen concentration below 1.5% maintained the dessert quality of fruit and reduced the incidence of superficial storage scald after 8 months of storage. Fruit stored at 1.0% O2 for 8 months did not develop scald even after returning to air storage for 30 days. Oxygen concentration above 2% without CO2 had no beneficial effect on dessert quality or scald control. Regular CA storage also maintained dessert quality, but had only slight effect on scald control. Fruit stored below 2% O2 softened slower, lost titratable acids and free amino acids more slowly, and accumulated protein more slowly than samples stored at higher O2 levels for 8 months. Regular CA fruit changed similarly to those from the 1.0% and 1.5% O2 treatments. Overall fruit metabolism in 0.5% O2 was markedly retarded during the 5 to 8 month storage period.
Studies of low-O2 storage of ‘Delicious’ apple fruit (Malus domestica Borkh.) were conducted in Oregon (1981), Washington (1982), and British Columbia (1981 and 1982). A combination of 1% O2 with 1% CO2 was the most promising for control of storage scald and quality preservation of ‘Delicious’ apple fruit grown in Oregon. A combination of 1% O2 with <0.03% CO2 effectively reduced or eliminated the incidence of storage scald and preserved dessert quality of apples grown in Washington. Early-harvested apples from British Columbia developed a high incidence of storage scald after 7 months of storage in 1% O2 with 0.05% CO2. Apples harvested at commercial maturity, however, developed only slight or minimal storage scald symptom after 7 months of storage in 1 and 0.5% O2 with 0.05% CO2. A high incidence of low-O2 injury (i.e., ribbon-like, depressed skin browning) was found in fruit from Oregon stored for 9 months in 0.5% O2 (with or without CO2) and in 1.0% to 1.5% O2 with <0.03% CO2. No low-02 injury was found in fruit from Washington or British Columbia after low-O2 storage.
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