Control of internal browning and quality improvement of ‘Fuji’ apples by stepwise increase of CO₂ level during controlled atmosphere storage

Abstract

To control internal browning injury and to reduce quality loss in 'Fuji' apples during storage, a stepwise controlled atmosphere (CA) method was applied in this study. Both non-bagged and bagged apples during maturation were stored at 0 • C under 1% O 2 + 1% CO 2 , 1% O 2 + 3% CO 2 or air for 10 months, and 1% O 2 + 1% CO 2 for 2 months followed by 1% O 2 + 3% CO 2 for 8 months (stepwise CA). The concentrations of internal ethylene and carbon dioxide in apples kept for 24 h at 20 • C after storage under CA conditions were maintained at low level, but there was no effect of stepwise CO 2 increase on internal gas concentrations. The non-bagged and bagged apples stored under stepwise CA were not significantly different from those stored under 1% O 2 + 3% CO 2 continuously for 10 months in term of flesh firmness, titratable acidity and yellowing index. However, the apples stored under stepwise CA were firmer, more acid and greener than those stored under 1% O 2 + 1% CO 2 continuously for 10 months. Internal browning injury occurred in apples stored under 1% O 2 + 3% CO 2 continuously for 10 months, but it was suppressed completely by stepwise CA storage. The stepwise CA, increasing of CO 2 level after holding at 1% CO 2 for the first 2 months of storage, was effective in maintaining the quality and controlling the internal browning injury in non-bagged and bagged 'Fuji' apples.

Patulin accumulation in apples during postharvest: Effect of controlled atmosphere storage and fungicide treatments

“…They concluded that higher CO 2 levels had an inhibitory eVect on growth and patulin production. Some studies in Fuji apples showed that the loss of Xesh Wrmness, titratable acidity and green color was slower at concentrations of 3% CO 2 than at 1% CO 2 (for 0°C and 1% O 2 ) (Chang, Moon, Chung, & Choi, 2005). This loss of Wrmness and acidity could make fungi grow faster at U-LOW conditions, (with lower percentage of CO 2 ).…”

Influence of post-harvest technologies applied during cold storage of apples in Penicillium expansum growth and patulin accumulation: A review

“…Usall et al (2000) and Nunes et al (2002) also reported larger lesion diameters in apples stored during 3 months under U-LO conditions. Chang, Moon, Chung, and Choi (2005) reported that the loss of flesh firmness and titratable acidity in apples is faster at concentrations of 1% of CO 2 than at 3% of CO 2 . This could facilitate the colonization of the fungus.…”

Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics

“…The yellowness index (YI) was calculated as follows: 33 where , , and are the color parameters of the SA gel and FSDN gels.…”