Effects of Delayed Cooling and Delayed Low-ethylene CA Storage on the Keeping Quality of ‘McIntosh’ Apples

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Abstract
‘McIntosh’ apples (Malus domestica Borkh.) from trees field-sprayed with daminozide were kept in unstoppered 19-liter jars in air at 3.3°C for various periods of time before being sealed and exposed to low-ethylene controlled atmosphere (CA). Similar apples were kept in sealed jars with flow-through low-ethylene CA at 20° for various periods of time before being cooled to 3.3°. After the prestorage treatments of delayed establishment of low-ethylene CA storage (delayed CA) or delayed cooling, these apples were stored in the same jars with a flow-through simulated low-ethylene CA (2.5-3% O2, 3% CO2, −1 ethylene, 2.2°-3.3°) for 7.5 months. Delayed cooling or delayed CA for one to 4 days had little adverse effect on the keeping quality of the apples. Delayed cooling for 5 days or delayed CA for 5 to 7 days caused slight decreases in fruit firmness and acidity after storage and sometimes caused slight increases in ethylene production of the apples during storage. Delayed cooling for 7 to 11 days or delayed CA for 9 to 11 days often caused significant decreases in firmness and acidity and large increases in ethylene production. The adverse effect of extended periods of delayed cooling was greater than that of delayed CA. Chemical names used: butanedioic acid mono (2,2-dimethylhydrazide) (daminozide).

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