Responses of Daminozide-sprayed ‘McIntosh’ Apples to Various Concentrations of Oxygen and Ethylene in Simulated CA Storage

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Abstract
Daminozide-sprayed ‘McIntosh’ apples (Malus domestica Borkh.) were stored for 7.5 to 8 months in 19-liter jars with flow-through controlled atmosphere (CA) at 3.3°C. Various combinations of gases were tested in 2 years: 1%, 1.5%, 2%, 2.5%, and 3% O2; 0%, 3%, and 3→5% (3% for one month and then 5%) CO2; and −1 ethylene. High ethylene caused significant softening of apples in 3% O2 + 3% CO2 or 3% O2 + 3→5% CO2 (3 + 3 or 3 + 3→5), but its effect diminished by lowering O2 concentrations. In 1 + 3, the 2 concentrations of ethylene made only a slight difference in fruit firmness in one year and no difference in another year. In −1 ethylene, lowering O2 concentrations from 3% to 2% and 1% did not increase fruit firmness, but did reduce rates of ethylene production. A small percentage of apples developed skin injury in 1 + 3 and 1.5 + 3 in one year, and apples of one of 3 jars stored in 1 + 3 developed slight off-flavors in another year. A storage atmosphere of 2 + 3 and −1 ethylene, which kept apples firm without injury or off-flavor and with very low rates of ethylene production, may be ideal for low-ethylene CA storage of daminozide-sprayed ‘McIntosh’ apples. Chemical names: butanedioic acid mono (2,2-dimethylhydrazide) (daminozide).

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