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Effect of growing season, harvest maturity, waxing, low O2 and elevated CO2 on flesh browning disorders in 'Braeburn' apples.

Author(s) : LAU O. L.

Type of article: Article

Summary

British Columbia-grown 'Braeburn' apples (Malus x domestica Borkh.) stored for 6 months in air at 0°C were, on average, 70 N in flesh firmness and had 0.48% titratable acidity. Fruit held in 1.2 or 1.5% O2 + 1.0 or 1.2% CO2 controlled atmosphere storage were 8 N firmer, 20% higher in titratable acidity, and had significantly less core browning and superficial scald than fruit held in air for the same period. However, controlled-atmosphere stored fruit were highly susceptible to Braeburn browning disorder and internal cavities after cool growing seasons (1993, 1995 and 1996).

Details

  • Original title: Effect of growing season, harvest maturity, waxing, low O2 and elevated CO2 on flesh browning disorders in 'Braeburn' apples.
  • Record ID : 2000-0257
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 14 - n. 2
  • Publication date: 1998/10

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