Quality and Condition of ‘Delicious’ Apples after Storage at 0°C and Display at Warmer Temperatures1

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Abstract
Apples (Malus domestica Borkh.) were examined after 0, 2, 4, and 6 months’ storage and after simulated retail display for 1 and 2 weeks at 4.4°, 13°, and 21°C. Apples displayed or marketed at 4.4° for 1 week developed less decay and scald than apples held at 21°, and were crisper, brighter, and about 0.55 kg (1.2 lb.) firmer. Apples softened much faster at 21° soon after harvest than after 4 or 6 months’ storage at 0°C. The sonic firmness index decreased significantly with both storage time and with increases in display temp. Weight losses from bulk apples during 1 week of display at 4.4°, 13°, and 21° averaged 0.2, 0.4, and 1.8%, respectively. The greatest loss of acidity was also at the warmest display temp. Apples displayed at 13° were of a quality and condition intermediate to those held at 4.4° and 21°. Apples stored in CA for 6 months and then displayed 2 weeks at 21° were firmer and more acid, and had a lower respiration rate than those stored in air. Refrigerated display of ‘Delicious’ apples is strongly recommended to retard deterioration and preserve their good quality and shelf life.

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