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1966•Canadian Journal of Plant ScienceOpen access

THE EFFECT OF OXYGEN AND LOW CONCENTRATIONS OF CARBON DIOXIDE ON THE QUALITY OF APPLES STORED IN CONTROLLED ATMOSPHERE

S. W. Porritt

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Abstract

Atmospheres having a concentration of CO2 from 2.5 to 5% in conjunction with low O2 were consistently superior to low O2 atmospheres without CO2 for storage of McIntosh, Spartan, and Newtown apples. Zero percent CO2 was associated with accelerated softening and acid loss, and greatly increased incidence of disorders such as scald, core browning, and flesh browning.

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Atmospheres having a concentration of CO2 from 2.5 to 5% in conjunction with low O2 were consistently superior to low O2 atmospheres without CO2 for storage of McIntosh, Spartan, and Newtown apples. Zero percent CO2 was associated with accelerated softening and acid loss, and greatly increased incidence of disorders such as scald, core browning, and flesh browning.

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Available abstract

Atmospheres having a concentration of CO2 from 2.5 to 5% in conjunction with low O2 were consistently superior to low O2 atmospheres without CO2 for storage of McIntosh, Spartan, and Newtown apples. Zero percent CO2 was associated with accelerated softening and acid loss, and greatly increased incidence of disorders such as scald, core browning, and flesh browning.

Key concepts: Browning, Carbon dioxide, Flesh, Controlled atmosphere, Chemistry, Softening, Oxygen, Modified atmosphere

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THE EFFECT OF OXYGEN AND LOW CONCENTRATIONS OF CARBON DIOXIDE ON THE QUALITY OF APPLES STORED IN CONTROLLED ATMOSPHERE — Research Paper | ScholarLens