Effect of temperature and CO2 and O2 concentrations on Fuji apple quality after nine months in controlled atmosphere storage
Bortoluzzi, G.; Brackmann, A.
Revista Cientifica Rural 4(1): 70-76
1999
Accession: 003422404
Apple, Fuji, fruits were stored at 0 degrees C or 1 degrees C and 97% RH for 9 months in 1.5% O2 + <0.2% CO2, 1.0% O2 + <0.2% CO2 or 0.7% O2 + <0.2% CO2, or for 7 months in 1.5% O2 + <0.2% CO2 followed by 2 months in 1.5% O2 + 4% CO2, or for 2 months in 2.5% O2 + < 0.2% CO2 followed by 7 months in 1.5% O2 + <0.2% CO2. Storage in 1.0% O2 + <0.2% CO2 or 0.7% O2 + <0.2% CO2 maintained the highest flesh firmness and acidity.