Mass loss by low relative humidity increases gas diffusion rates in apple flesh and allows the use of high CO 2 partial pressures during ultralow O 2 storage

Effect of low oxygen conditioning and ultralow oxygen storage on the volatile profile, ethylene production and respiration rate of ‘Royal Gala’ apples

“…The high mealiness incidence decreased the gas diffusion rate inside the fruit flesh, resulting in a lower O 2 diffusion from the external atmosphere to the internal atmosphere, leading to a higher anaerobic metabolism. An inverse relation between mealiness incidence and gas diffusion rate in the flesh was verified in 'Brookfield' , 'Royal Gala' and 'Galaxy' apples (Anese et al, 2016). The most abundant alcohol found in this work was 1-hexanol (Table 3).…”

“…After this period two samples of 1 mL of the headspace air were taken of the container and injected into a gas chromatograph as described by Anese et al (2016). The data were expressed in L C 2 H 4 kg −1 h −1 .…”

“…These result may be related to the higher fruit metabolism with conditioning during 14 and 28 days, leading in an advance in fruit ripening and consequently in their fermentation potential. Additionally, the storage under 0.7 kPa, after 14 and 28 days of conditioning, resulted in higher mealiness incidence, which has an inverse relation with gas diffusion rate in apple pulp (Anese et al, 2016;Brackmann et al, 2014). The lower oxygen diffusion from the chamber atmosphere to the inner cells of these apples, results in points with anaerobic metabolism and accumulation of ethanol in the apple flesh (Table 4).…”

Postharvest quality of ‘Brookfield’ apple field-treated with naphthalene acetic acid alone or combined with other growth regulators

“…4c). Despite the significant difference among treatments concerning mass loss, this range was very close to the ideal mass loss of about 3% proposed by Anese et al (2016), not affecting the flesh breakdown occurrence.…”

“…The results were expressed in mg de CO 2 100 m•L -1 . k. Gas diffusion: Assessed according to the method proposed by Anese et al (2016). The results were expressed in mL CO 2 •m -2 •s -1 ; l. Flesh breakdown: Evaluated in 25 fruit per repetition, totaling 100 fruit, which were cut in half.…”