Effect of Low-oxygen Atmosphere on Storage Scald and Quality Preservation of ‘Delicious’ Apples

Abstract

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.

Physiology and Control of Superficial Scald of Apples: A Review

“…A high incidence of low -02 injury was ob served in fruit from Oregon stored in 1.0% to 1.5% 0 2 with <0.03% C 0 2. No low -02 injury was found in fruit from Washington or British Columbia (12).…”

“…Maturity and harvest date greatly influ ence the development of scald in storage. Immature apples scald more rapidly than mature apples (2,5,12,30,76). The in creased susceptibility to scald of immature apples can be attributed to a) a less efficient antioxidant system than in mature fruit, i.e., a system that is less able to prevent a-far nesene oxidation; and b) but, to a lesser de gree, on the amount of a-farnesene present, as immature apples do not necessarily pro duce more terpene (5).…”

“…Addition of Cu and Co increased scald, while Ba and Sr reduced the disorder (71). Cultivar susceptibility (50,54), rootstocks (54), eth ylene levels in storage (37,45), preharvest temperatures (1,52,55), orchard locality (43), ventilation and air movement in storage (34), and storage conditions (12,44) are some other factors influencing the susceptibility of ap ples to scald.…”