Effects of Gas Concentrations on Fruits
IX. Effects of CO2 and O2 levels on Jonathan and Ralls Apples in CA Storage
1974 Volume 43 Issue 1 Pages 97-106
Details
1974 Volume 43 Issue 1 Pages 97-106
To clarify the effects of low O2 level with and without CO2 in CA storage of apples, Jonathan and Ralls fruits were stored at both 20°C and 4°C for one and two months, respectively. A factorial design of 0, 5, and 10% (Ralls-20%) CO2, and 3, and 19-21% (Ralls-16-21%) O2 was used.
At the higher CO2 levels combined with the high O2 level, the more slowly the ground color yellowed, and, but for the occurrence of the flesh brownings, the firmer fruits with higher acidity were found. At low O2 level without CO2, the ground color yellowed slowly at both temperatures and the softening was reduced at 20°C.
At the low O2 level, no marked difference was found in the yellowing among CO2 levels. But for the occurrence of flesh brownings, the firmest fruits with the highest acidity seemed to be obtained in atmosphere with the highest CO2 and the low O2 levels.
The effects of increased CO2 and reduced O2 levels were additive as regards rate of O2 absorption at 20°C in Rails.
Jonathan spots were reduced at the low O2 level. The more flesh brownings were found in atmospheres with the higher CO2 and the low O2 level. The browned tissues had low acidity and firmness.
The optimum CO2 level for CA storage at the low O2 level seemed to be lower than that at the high O2 level. Discussions were made about the browning types in relation to fruit maturities.
