Responses of ‘McIntosh’ Apples to Low Oxygen Storage1

Abstract

Storage of ‘McIntosh’ apples (Malus domestica Borkh.) in low O2 atmospheres (1.5% CO2 + 1.0% O2) maintained fruit firmness by an average of 0.86 kg over 40 grower lots, compared with the same fruit stored in conventional controlled atmospheres (5% CO2 + 2.8% O2). Low O2 storage resulted in fruit which were higher in titratable acids and were significantly crisper, more acid, and juicier to sensory panelists. Fruit maturity at harvest was a significant factor in determining the losses of firmness and titratable acids in low O2 storage.

Storage Procedures, Low Oxygen, and Low Carbon Dioxide Atmospheres on Storage Quality of ‘Golden Delicious’ and ‘Delicious’ Apples

“…Applications of low-02 atmospheres in CA cabinets (1.0% 0 2) and in commercial CA rooms (1.5% to 1.7% 0 2) improved the flesh firmness of both apple cultivars stored in 2.5% 0 2 with a rapid CA procedure (Tables 2 and 5). The results agree with the commercial benefits of low -02 atmospheres previously reported for 'Cox's Orange Pippin' (21), 'McIntosh' (16), and 'Spartan' (14) apples.…”

“…The peach is native to China and has a long history of cultivation in that country (16,23). Peach cultivation spread to the west through Persia, following ancient trade routes.…”

“…peaches were commonly grown in Mexico (16). From Mexico and Florida, North American Indians spread peaches throughout the continent to the extent that some early naturalists presumed that the peach was native (16).…”

“…peaches were commonly grown in Mexico (16). From Mexico and Florida, North American Indians spread peaches throughout the continent to the extent that some early naturalists presumed that the peach was native (16). During the first half of the 19th century, the widespread adoption of graftage for the propagation of superior genotypes, and the loss of great numbers of trees throughout the east to peach yellows reduced the size of these " natural" populations.…”

“…Experiments conducted during the past 2 decades (1, 5,8,10,11,12,15,17,18,24) have shown that apples kept in 1.0% to 1.5% 0 2 are firmer and maintain higher acidity than apples stored in 2% to 3% 0 2 atmosphere. Commercial storage of 'Cox's Orange Pippin' (21), 'McIntosh' (16), and 'Spartan' (14) apples in 1.0% to 1.5% 0 2 has been reported.…”