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  • Author or Editor: R. Yastremski x
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`Golden Delicious' apples (Malus domestics Borkh.) were subjected to either 0C controlled-atmosphere (CA) storage or to a postharvest coating of 1.0% to 2.5% Nutri-Save (NS; a polysaccharide derived from shellfish) plus air storage. NS-coated apples were greener and firmer and had higher titratable acidity (TA) and more shrivelled and injured fruit than the control after storage in air at 0C for 5 to 6 months and ripening in air at 20C for 7 days. Poststorage washing increased skin injury, and low relative humidity during ripening increased shriveling of NS fruit. NS applications led to an accumulation of CO2 and C2H4 and a small reduction of O2 in the fruit core cavities. The use of 1.5% O2 + 1.5% CO2 in the storage atmosphere was more effective than NS plus air storage in maintaining flesh firmness (FF) and TA without increasing fruit shrivel or skin injury. NS treatments maintained FF and a green skin in fruit ripened in air at 20C for 2 or 4 weeks following harvest, but some shrivel was evident by 4 weeks. Better retention of skin greenness was the only benefit derived from a poststorage NS treatment of CA-stored fruit during the shelf-life test.

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A firmness benefit in a low-O2 atmosphere (1.0–1.2%) was observed in ‘Mcintosh’ apples (Malus domestica Borkh.) stored with a “rapid CA”, but not with a “slow CA” procedure. Incidence of “corky” flesh browning was high in fruit harvested at commercial maturity and stored at 1.7°C (a standard temperature for 2.5% O2 storage in British Columbia) for 6 months or longer in low-O2 atmospheres. The incidence of the disorder varied greatly with fruit lot and was reduced markedly by the use of higher storage temperatures (e.g., 3.0°) in fruit of correct maturity. Advanced maturity (10% or more of the fruit with internal ethylene >1 ppm, starch–iodine index >5, and lower harvest firmness) was conducive to development of this disorder. The results suggest that “corky” flesh browning is a low-temperature, low-O2, and senescence-related disorder.

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