Effect of a Bacterial Ethylene Absorbent on Keeping Quality of Apples Removed from CA Storage

Abstract

Using 'Starking Delicious' apple fruits which have been in commercial CA store for 4 months and transferred to air, effect of a bacterial ethylene absorbent on the keeping quality of the fruits was investigated, comparing with commercial catalytic metal ethylene absorbent (chemical agent). Each of the 10kg fruits was sealed with or without absorbents in bags of 0.03mm thickness of polyethylene, and held at 1 °C and 20 °C.
The bacterial absorbent showed ethylene removing ability which was almost comparable to the chemical agent at 20 °C, but much lower ability at 1 °C. The chemical agent removed ethylene even at low temperature. Ethylene disappeared once in the bags with both absorbents, but accumulated considerably in the latter half of the holding period at 20 °C.
Concentrations of oxygen and carbon dioxide in the bags were little affected with both absorbents. Decrease of organic acid content, softening and discoloration of flesh were retarded by sealing in bags as compared with the fruits in perforated bags, but significant additional effect of both absorbents was not found as compared with package without ethylene absorbents.