Orchard Locality and Storage Factors Affecting the Commercial Quality of Australian Granny Smith Apples

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Abstract
Granny Smith apples harvested from orchards in both a warm district in North Victoria and a cool district in South Victoria, Australia, were assessed for maturity by the starch-iodine test, treated post-harvest with DPA and the stored at —0.5°C for six months in air or nine months in controlled atmosphere. Where pre-storage starch-iodine levels had been similar, warm-district fruits were more yellow and developed more scald during storage than cool-district fruits, so that a higher concentration of DPA was necessary to ensure comparable scald control on fruit from warm districts. Increased DPA concentration preserved fruit greenness and firmness, but increased chemical damage on fruits with sun-bleached skins. Susceptibility to the internal disorder core flush was higher in warm-district fruit. It was reduced by DPA treatments and by storage in 0% rather than 2% CO2; the most marked reduction was recorded at O2 concentrations of 2%.

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