The effects of delays in the period taken to cool and establish low oxygen conditions on the quality of stored Cox’s Orange Pippin apples

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Abstract
Delays in the establishment of controlled atmospheres of 2 % oxygen led to slight but progressive increases in the rate of maturation of Cox’s Orange Pippin apples stored at 3.3 °C for 23–27 weeks. Although wastage due to rotting and physiological disorders was unaffected by delays of three weeks or less, progressive reductions in fruit firmness and changes in ground colour were detected as the delay increased from about one to three weeks. Establishment delays of three weeks were associated with the least fruit shrivelling and weight loss during storage. Whilst commercially-stored fruit should be cooled as rapidly after picking as possible, the establishment of low oxygen conditions in less than 7–10 days by artificial means is unlikely to provide further control of wastage; any benefits will be restricted to marginal improvements in fruit condition at the end of the storage period.

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