Control of Ripening in ‘McIntosh’ Apples. II. Effect of Growth Regulators and CO2 on Fruit Ripening, Storage Behaviour, and Shelf Life.1,2

in Journal of the American Society for Horticultural Science
Norman E. LooneyAgriculture Canada Research Station Summerland, British Columbia

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Fruit quality measurements and taste panel assessments indicated considerable latitude for programming harvest of ‘McIntosh’ apples. Ripening at 20°C was advanced by ethephon-auxin and delayed by succinic acid-2,2-dimethylhydrazide (SADH) and CO2. The rate of softening and acid catabolism at 0°C were not altered by the growth regulator treatments.

SADH suppressed ethylene production and CO2 suppressed both ethylene production and softening of ripening fruits held at 20°C. These effects were greatest in fruits not subjected to cold storage and declined linearly in fruits held 30, 60 or 90 days at 0°C. Neither SADH nor CO2 influenced acid loss at 20°C.

Contributor Notes

Received for publication July 22, 1974.

Contribution No. 395.

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