Fruit quality and respiration of ‘McIntosh’ apples in response to ethylene,very low oxygen and carbon dioxide storage atmospheres

Storage of ‘McIntosh’ Apples (Malus domestica Borkh.) in a controlled atmosphere (CA) with very low O₂ (1.5% CO₂ + 1.0% O₂, 2.8°C) retained greater fruit firmness and titratable acids during storage and during subsequent air storage than apples stored in conventional CA (5.0% CO₂ + 3.0% O₂, 2.8°C). The rate of firmness loss during subsequent 0°C air storage decreased with length of storage in CA. Storage of apples in very low O₂ for 40 or 80 days decreased the rate of firmness loss in subsequent 0°C air storage as compared to the rate of firmness loss in conventional CA fruit, but the rate of firmness loss in 0°C air storage subsequent to 160 or 320 days of conventional CA was significantly less than the loss in similar fruit stored in very low O₂ atmospheres.A modified atmosphere with 1.0% O₂ decreased the rate of C₂H₄ accumulation in storage, and fruit production of both C₂H₄ and CO₂ after storage opening in comparison with similar fruit in conventional CA. The accumulation of C₂H₄ in storage chambers was increased with increasing O₂ levels, but the rate of increase depended upon the CO₂ level. C₂H₄ storage accumulation was stimulated by the presence of CO₂ at 0.5% O₂, but was suppressed by CO₂ when 3.0% O₂ was maintained.Retention of fruit firmness and titratable acids in apples stored in 1.5% CO₂ + 1.0% O₂ were insensitive to very low (0.231 ml l^?1) or very high (2440 ml l^?1) C₂H₄ levels in storage. Scrubbing C₂H₄ (0.304 ml l^?1) from chambers held at 5.0% CO₂ + 3.0% O₂ resulted in significantly firmer fruit after storage, but this effect was not significant after shelf life of 7 days at 20°C.     

Quality Assurance and Shelf-Life Extension of Kinnow Mandarin Fruit Under Supermarket Conditions

Kinnow mandarin (Citrus nobilis × Citrus deliciosa) fruits were harvested at firm mature stage, packed in paper-molded trays, and tightly sealed in different packaging films commercially available in the market, viz. cryovac heat shrinkable RD-106 film (15 µ), low density polyethylene film (LDPE, 25 µ), and high density polyethylene film (HDPE, 10 µ). After packaging, the fruits were stored at supermarket conditions (18 to 20 °C; 80–85% RH). There were five storage intervals and for each storage interval three packs (six fruit in each pack) were prepared for each packaging film. In total, 60 packs were made for all packaging films including control to lay out this experiment. The fruits were evaluated for various quality attributes periodically. The shrink film helped in reducing the loss in weight and firmness and maintained the various quality attributes, such as total soluble solids, acidity, ascorbic acid, and carotene content of the fruit juice, during shelf life better than other packaging films and unwrapped control fruits. The in-package gaseous composition (O₂ and CO₂) in shrink film packed fruits was found to be at a desired level, which resulted in maintaining pleasant flavor of the fruits. On the other hand, LDPE and HDPE film accumulated a very high level of CO₂, which led to formation of a fermenting odor in the package. The data revealed that RD-106 film proved quite effective in prolonging the shelf life and maintaining the quality of Kinnow fruits for 25 days under supermarket conditions as opposed to 10 days only in the case of unpacked control fruits.     

Storability of ‘Conference’ Pear Under Various Controlled Atmospheres

In two consecutive experimental seasons it was investigated the storage capacity of ‘Conference’ pear (Pyrus communis, L.) under regular air (RA) and various controlled atmosphere (CA) conditions during six months at 0?°C (±0.3). The occurrence flesh browning (FB), core browning (CB) and cavity formation (CF) was evaluated at each 2?months storage intervals and the ripening quality traits analyzed immediately at the end of storage period and after 7 days of shelf-life in air at 20?°C. The storage conditions were: RA; 0.5?kPa O₂?+?0.5?kPa CO₂; 1.5?kPa O₂?+?1.5?kPa CO₂, 2.0?kPa O₂?+?1.0?kPa CO₂; 3.0?kPa O₂?+?6.0?kPa CO₂ and 0.5?kPa O₂?+?6.0?kPa CO₂. After six months, ‘Conference’ pear was very susceptible to FB, CB and CF under CA-storage. The damages started to develop at the second month of storage, increasing continuously until end of storage period. At storage end, pear fruits kept under 0.5?kPa O₂?+?6.0?kPa CO₂ showed a dramatic high occurrence of FB, CB and CF with a severity index of 50.6, 45.3 and 27.1, respectively. The lowest incidences of FB, CB and CF were scored in fruits kept at 2.0?kPa O₂?+?1.0?kPa CO₂ with severity indexes of 1.1, 1.1 and 1.0, respectively. Flesh firmness, skin color, titratable acidity and total soluble solids were satisfactory under 2.0?kPa O₂?+?1.0?kPa CO₂. In conclusion, ‘Conference’ pear cannot be stored under O₂ partial pressure lower than 2.0?kPa and CO₂ higher than 0.5?kPa.     

1-MCP verlängert die Lagerfähigkeit und vermindert Schalenbräune bei der Apfelsorte ‘Berlepsch’

‘Berlepsch’ as an apple cultivar of large vitamin C contents in excess of 30?mg vitamin C/100?g FM looses marketing share due to its poor storage quality and sensitivity to superficial scald. The objective of the present work was to use 0, 500 or 1000?ppb of 1-MCP (Smartfresh^TM) for 24 hours at 2?°C to overcome these two cultivar-related shortcomings. Slightly overripe apples were stored at 2?°C, 95% relative humidity either in normal air (NA) or in controlled atmosphere (CA) under 2% CO₂ and 1.8% O₂. Each of these six treatments consisted of four replicates of ca. 20?kg apples each. Treatments with 1-MCP did not affect the fruit sugar content. While the storage conditions (NA or CA) did not affect initial fruit respiration, 1-MCP reduced final fruit respiration to ca. 60% and 1-MCP effects on respiration rates in shelf life were more pronounced than in storage. While 1-MCP reduced the initial ethylene formation from 70 to nearly 0?μl/kg/h, this effect was declined with prolonged storage. Similarly, the temperature driven increase in ethylene evolution during shelf life was not affected by 1-MCP treatments. MCP treated fruit lost less weight in storage and shelf life relative to untreated fruits. Doubling the 1-MCP concentration from 500?ppb to 1,000?ppb did not further reduce respiration, ethylene formation, loss of fresh mass or incidence of superficial scald. This corresponds to the dose of 1-MCP commonly used in fruit storage.     

Can Mineral Analysis be Used as a Tool to Predict ‘Braeburn’ Browning Disorders (BBD) in Apple in Commercial Controlled Atmosphere (CA) Storage in Central Europe?

‘Braeburn’ apples stored in controlled atmosphere (CA) frequently present internal flesh browning physiological disorder which is commonly referred as ‘Braeburn’ Browning Disorder (BBD). Apples from different orchards, years or site conditions can vary considerably in their sensitivity. The aim of this research was to evaluate the relationship between the mineral status of ‘Braeburn’ apples before-harvest (18 days) and at early and normal harvest, to correlate the data with the BBD incidence found in apples post storage and to investigate possible reasons for differences in disorder sensitivity. Fruits from seven orchards in the Lake Constance area (South-Western Germany) were harvested at two picking dates and the mineral content was measured before-harvest, at-harvest and during storage. Fruit were stored at 1.5?°C under CA conditions (1 kPa O₂ and 0.5 kPa CO₂) using either a 10 days or a 24 days delayed establishment of CA conditions. Fruit were evaluated after 6 months of storage plus 10 days of shelf life at 18?°C for mineral status and the browning disorder incidence. Results indicate no significant changes of the mineral concentrations in the fruit during CA-storage. Significant correlations between the post storage BBD incidence with K, and in some cases also for the K/Ca ratio and for P at-harvest were found.     

Effects of controlled atmosphere,edible coating,and 1-methylcyclopropene on improving storage quality of ‘Bartlett’ pears after long-term storage

Recent trends towards greater fresh market use of ‘Bartlett’ pears has increased the need to extend its storage life to prolong the packing and marketing season in the United States Pacific Northwest region. Sixteen and 38%, respectively, of control fruit developed senescence disorders following 5 and 6 months of storage at ?1.1°C. Commercial standard controlled atmosphere (CA) conditions (O₂ at 1.5 kPa and CO₂ < 1 kPa) or edible coating (Semperfresh?, SF) prevent the appearance of senescence disorders for 5 months, but 9% and 16% of fruit, respectively, developed senescence disorders after 6 months. The combination of CA+SF completely inhibited senescence disorders for 6 months. Treatment with CA and SF, alone or in combination, maintained high-storage quality and developed ripening capacity with characteristic melting texture during storage. Senescence disorders were inhibited for 6 months by 0.3 µL l^?1 1-methylcyclopropene (1-MCP), alone or combination with CA or CA+SF. In part these pears developed ripening capacity after 6 months of storage. The combination of CA+SF+1-MCP maintained the highest storage quality with dark green colour and hard firmness, which might be associated and proportional with reductions in ethylene synthesis and respiration rate after long-term storage.     

Effects of low oxygen short-term exposure at 15°C on postharvest physiology and quality of apricots harvested at two ripening stages

Summary

Apricots of two harvests (9–10° Brix and 13–14° Brix) were treated for 6 d at 15°C with 1%, 2% and 4% O₂ (low oxygen = LO) and then kept for 7 d and 5 d (respectively for the first and the second harvest) in air at 15°C (shelf life = s.l.). Control fruit were held continuously in air at 15°C or for 6 d at 5°C then moved to 15°C. In early harvest fruit, low O₂ (1% and 2%) for 6 d controlled ethylene production even after the transfer and consequently the fruit had lower SCC and were firmer. In fruit from the second harvest, only 1% O₂ atmosphere or control fruits at 5°C were able to control the rise of ethylene in s.l. and to reduce the increase of soluble solids content (SSC). A 1% O₂ atmosphere maintained acceptable firmness even during s.l. in fruit of both harvests. Respiration rate was better restricted by low temperature during the treatment but at the end of experiment no difference was observed among the samples. Colour of apricots was maintained only by 1% O₂ atmosphere or 5°C temperature both in the first and in the second harvest. Sensory evaluation of fruit of the first harvest revealed that only apricots kept at 15°C or in 4% O₂ were considered saleable. In the second harvest, apricots treated with 5°C and 1% O₂ were judged saleable. In conclusion, early harvest fruit does not benefit from low oxygen (1% and 2% O₂) because fruit does not reach the optimal SSC whereas for late harvest apricots the use of 1% O₂ at a higher temperature than that used commercially can be an alternative to low temperature as shipping treatment or short term storage.     

气调贮藏对富士苹果采后生理 及果肉褐变的影响

气调对比试验结果表明气调贮藏可显著抑制富士苹果果实硬度的下降,减少内源乙烯含量,贮藏寿命达8个月,并可保持其品质;富士苹果果肉褐变的主要原因是CO     

Einfluss verschiedener Lagerbedingungen auf Haltbarkeit und Fruchtqualität von Heidelbeeren der Sorte ‘Bluecrop’

Blueberries cv. ‘Bluecrop’ were harvested and stored on the same day at 0?±? 0.5?°C on various controlled atmosphere (CA) conditions, which involve two oxygen concentrations (18% and 2% O₂) combined with four CO₂-concentrations (6%, 12%, 18%, and 24%). Cold storage in normal air represented ‘control’ treatment. After seven weeks in store, it was obvious that increasing CO₂-concentration led to a significat lower decay incidence. Furthermore, lowering O₂-concentration, in combination with 12% and 18% CO₂, led to a further reduction in decay incidence. Moderate CO₂-concentration to 6% was of no advantage compared to cold-stored fruits. However, it was also obvious that increasing CO₂-concentration, in particular above 12%, accelerated the softening of berries, compared to berries stored under control or 6% CO₂ + 2% O₂. Changes and differences in the total soluble solids values (～ sugar content) were non-significant between the treatments, whereas significant differences in the titritable acidity (TA) were observed. At harvest time, the TA value was already high, and increased steadily, in particular with berries stored under moderate (6–12%) CO₂-concentrations. Differences in the external quality, which was evaluated by a taste panel, between various CA-storage conditions were also non-significant, whereas major significant differences were assessed in respect to internal quality. All storage conditions with 18% and 24% CO₂, irrespective of O₂-concentration, received bad evaluation, mainly due to off-flavour. In contrast, berries stored under 12% CO₂, but without lowering O₂-concentration, were perceived as good, whereas berries stored under the same CO₂-concentration, but with a lowered O₂-concentration, were scored as fruits of medium quality. In conclusion, it is possible to store blueberries cv. ‘Bluecrop’ up to six weeks under 12% CO₂-concentration, but without any reduction in O₂-concentration, which will guarantee the preservation of the fruit firmness, combined with low decay incidence level and the absence of off-flavour and off-taste.     

Controlled-atmosphere storage of kiwifruit. I. Effect on fruit firmness and storage life

The effect of atmospheres containing high CO₂ and low O₂ on the firmness of kiwifruit (Actinidia chinensis Planch.) during cool storage at 0°C has been studied. Atmospheres containing above 4% CO₂ with 15–20%O₂ caused a retardation in the softening of kiwifruit. This effect increased as the CO₂ content of the atmosphere increased from 4 to 10%, but additional CO₂ above 10% had no further effect on fruit firmness. Low O₂ (2–3%) with 3–5% CO₂ further delayed the rate of kiwifruit softening and increased storage life up to 3–4 months beyond normal air-storage life. Although controlled-atmosphere storage increases storage life of kiwifruit, the magnitude of the effect was found to vary from year to year. Contamination of the storage atmosphere by as little as 0.1 μl^?1 ethylene severely reduced the effectiveness of controlled-atmosphere storage in maintaining kiwifruit firmness, even at 0°C.     

Modified atmosphere packaging of minimally processed avocado cv. ‘Booth 7’

Summary

Avocado fruits were washed with 200 µg l^–1 active chlorine, partially ripened to a firmness of about 12.5 ± 0.6 kg cm^–2, and sliced. Fruit slices were dipped in 1.0 mg l^–1 citric acid and 200 µg l^–1 ascorbic acid maintained at 4°–6°C for 2 min, dried with tissue paper and packaged in 0.05 mm or 0.075 mm-thick low density polyethylene (LDPE) at a 1:1 surface area to product weight ratio (cm² g^–1). Sodium chloride (1 g) sealed in 0.075 mm-thick poly-coated paper pouches was included in the packages for moisture absorption. In-package O₂ and CO₂ concentrations, as well as the ethanol and acetaldehyde concentrations, firmness and lightness (L^* value) of the tissue slices were measured during storage for 10 d. The sensory attributes of the modified atmosphere (MA)-packaged slices were compared with fresh fruit slices. In-package O₂ concentrations fell from 14.1% to 6.3% and CO₂ concentrations rose from 4.7% to 4.9%. Ethanol concentrations increased from 9.0 to 32.1 µg g^–1 and acetaldehyde from 1.1 to 3.8 µg g^–1 during storage from day-1 to day-10 in the 0.05 mm-thick LDPE with sodium chloride moisture absorbers. In-package concentrations of O₂ fell from 10.8% to 3.8% and CO₂ rose from 3.8% to 8.1%, while ethanol concentrations increased from 10.0 to 40.4 µg g^–1 and acetaldehyde from 1.3 to 4.7 µg g^–1 during storage from day-1 to day-10 in the 0.075 mm-thick LDPE with sodium chloride moisture absorbers. The L^* value and sensory attributes of avocado slices packaged in 0.05 mm-thick LDPE, with moisture absorbers, were not significantly different from fresh slices, indicating the effectiveness of these MA conditions. Regardless of packaging conditions, avocado slices reached the firmness values of 5.8–6.3 kg cm^–2 required for the ‘table-ripe’ stage on day-10 in storage. Therefore, packaging of ‘Booth 7’ avocado slices in 0.05 mm-thick LDPE with sodium chloride as a moisture absorber resulted in a storage-life of 10 d at 8°C and 90 ± 2% RH.     

Amount of Cortical and Epidermal Tissue Shed From Roots of Apple

Rates of CO₂ production by cv Idared apples were progressively reduced by lowering O₂ levels from 21% to 2% and 1%. Although lowering the temperature from 4° to 2°C also reduced the respiration rate, fruits stored in 1% and 2% O₂ were respiring faster after 100 days at 0°C than at 2° or 4°C. After 192 days the air-stored fruit also showed an increase in respiration rate at 0°C. These higher respiration rates preceded the development of low temperature breakdown in fruit stored in air, 2% and 1% O₂ at 0°C and in 1% 0₂ at 2°C. Progressively lower O₂ concentrations reduced ethylene production whilst increasing the retention of acid (expressed as malic), soluble solids, chlorophyll and firmness. In the absence of low temperature breakdown the effects of reduced temperature on fruit ripening were similar to those of lowered O₂ concentrations. The quality of apples stored at 4°C in 1% O₂ was markedly better than in 2%; the fruits were also free of core flush (brown core) and other physiological disorders.     

Effects of nitrogen shock treatment on postharvest changes of Yali pears

The effects of short-term nitrogen (N₂) treatment on fruit quality and respiratory enzymes of Yali pear (Pyrus bretschneideri Rehd.) were investigated. Fruit were N₂ shocked by exposing them to N₂ for 48 h, and then stored at 0–1°C under ambient atmospheric gas concentrations for 4 months. Results showed that titratable acidity (TA) and total soluble solids (TSS) contents in N₂-shocked fruit were higher than those in control fruit. At the end of storage, the core browning rate in N₂-shocked fruit was 29.9% lower compared to the control. Alcohol dehydrogenase (ADH) activity was inhibited by N₂-shock treatment during the first 90 days of storage. In addition, N₂-shocked fruit had lower succinate dehydrogenase (SDH) activity, while cytochrome c oxidase (CCO) activity was induced to high levels compared to the control. N₂-shock treatment may be applied as an alternative technology to extend the shelf life of Yali pear fruit.     

Response of tomato plants to saline water as affected by carbon dioxide supplementation. I. Growth,yield and fruit quality

Summary

Tomato plants (Lycopersicon esculentum (L.) Mill. cv. F144) were irrigated with low concentrations of mixed salts; the highest level (E.C. 7 dS m^–1) simulated conditions used to produce quality tomatoes in the Negev highlands. CO₂ enrichment (to 1200.mmol mol^–1, given during the daytime) increased plant growth at the early stage of development. However, later growth enhancement was maintained only when combined with salt stress. In the absence of CO₂ supplementation, overall growth decreased with salt (7 dS m^–1) to 58% and fresh biomass yields to 53% of the controls. However, under elevated CO₂ concentrations total plant dry biomass was not reduced by salt stress. CO₂ enrichment of plants grown with 7 dS m^–1 salt increased total fresh fruit yields by 48% and maintained fruit quality in terms of total soluble salts, glucose and acidity. Fruit ripening was about 10.d earlier under CO₂ enrichment, regardless of salinity treatment. It is suggested that a combined utilization of brackish water and CO₂ supplementation may enable the production of high-quality fruits without incurring all the inevitable loss in yields associated with salt treatment.     

Synergistic effects of modified atmosphere and minimal processing on the keeping quality of pre-cut papaya (Carica papaya L.)

Summary

Pre-cut papaya is a highly perishable product and requires suitable pre-treatment and storage protocols for commercial utilisation. Papaya was peeled, cut into slices (5 cm 0.6 cm 0.7 cm) and surface sanitised with chlorinated water (0.1 g l^–1). The slices were then subjected to minimal processing pre-treatments with a tissue firming agent (1 g l^–1 CaCl₂) for 10 min, anti-microbials (0.4 g l^–1 potassium sorbate and 0.4 g l^–1 sodium benzoate) and anti-browning agents (0.2 g l^–1 ascorbic acid) for 30 min, followed by acidification (7.0 g l^–1 citric acid) for 2 min. The pre-treated slices were kept under UV light (2.5 kJ m^–2 for 10 min) and subsequently packed in a modified atmosphere (3% O₂ + 6% CO₂ + 91% N₂) under partial vacuum (30 kPa), or in air, in polyethylene (PE) pouches (12 cm 10 cm; 25 µm thick; 100 g fill-weight) or in polyethylene terephthalate (PET) bottles (2 l; 500 g fill-weight) with a 2.25 cm² silicone membrane diffusion window. Samples were stored at 6° ± 1°C and analysed for changes in their physico-chemical, microbiological and sensory attributes, along with their head-space gaseous composition. The pre-treatments acted synergistically with the modified atmospheres to stabilise the papaya slices, physiologically, as well as restricting the proliferation of microbes (e.g., total plate counts of coliforms, yeasts and moulds). Physiological stability was characterised by a significant (P < 0.05) reduction in respiration rate, reduced losses of texture and ascorbic acid, delayed increases in electrical conductivity and in colour co-ordinates, without impeding the sensory quality of the product. Pre-treated papaya slices, kept under different modified atmospheres, had storage lives of 44 – 60 d at 6° ± 1°C, which may facilitate bulk storage and long-distance transportation.     

The Influence of Controlled Atmospheres on the Respiration Rates and Storage Behaviour of Strawberry Fruits

The output of CO₂ from strawberries, cv. Cambridge Favourite, held at 4.5 °C in air, I, 2 or 5% 0₂ fell to a minimum after 5 days. Thereafter the rate increased, more rapidly in air (in which rotting was more prevalent) than in 1 or 2% O₂.

Strawberry fruits stored at 3 °C in air, 5, 10, 15 and 20% CO₂ remained in good condition for 10 days, and all concentrations of CO₂ reduced rotting due to Botrytis. The alcohol content of the fruit increased with the length of storage and with higher concentrations of CO₂; 20% CO₂ caused severe injury after 30 days.

It is suggested that long-term storage in O₂ concentrations of 1% or lower may lead to off-flavours, and that the use of higher CO₂ concentrations may be restricted to storage for up to 7 days where adequate refrigeration is unavailable. Loss of flavour which occurred under all conditions after 15–20 days appears to be the main factor limiting the long-term storage of United Kingdom strawberries.     

Fermentative metabolism in ‘Conference’ pears under various storage conditions

Summary

The aim of this work was to investigate the fermentative metabolism of ‘Conference’ pears during different storage regimes. Fruits were stored at 0°C in the following controlled atmosphere (CA) conditions: 6 kPa CO₂ + 0.5 kPa O₂;3 kPa CO₂ + 1 kPa O₂; or 1 kPa CO₂ + 2 kPa O₂; and also in regular air (RA) as a control. Pears kept in RA showed low pyruvate decarboxylase (PDC) and alcohol dehydrogensase (ADH) activities, and correspondingly low levels of ethanol and acetaldehyde production as long as the fruits were maintained at low temperatures. During shelf-life at 20°C, RA-fruits released higher amounts of acetaldehyde, while ethanol production remained low. Lactate concentrations in RA-stored pears increased continuously in the second part of the storage period and during shelf-life, while lactate dehydrogenase (LDH) activity remained low. During CA-storage, ‘Conference’ pears showed continuous increases in the activities of PDC and ADH, mainly in fruits stored under high CO₂ and/or low O₂ partial pressures. The production of ethanol and acetaldehyde was not influenced in fruits stored in 6 kPa CO₂ + 0.5 kPa O₂. LDH activity in CA-stored pears increased during storage, while lactate concentrations diminished. During shelf-life at 20°C, the concentrations of all measured fermentation products increased, particularly acetaldehyde and lactate. We conclude that PDC, ADH, and LDH activities are not rate-limiting factors in the accumulation of fermentation products in ‘Conference’ pears during storage and shelf-life at 20°C.     

The effects of high CO2 pre-storage treatments and rate of establishment of controlled atmosphere conditions on bitter pit and bruise susceptibility of ‘Bramley’s Seedling’ apples

Summary

Bitter pit incidence in Bramley apples that were cooled prior to either slow (three weeks) or rapid (one day) establishment of controlled atmosphere (CA) conditions (9% CO₂, 12% O₂) was 14.7 and 3.2% respectively. Bruise susceptibility was also reduced by rapid CA establishment although the rate of fruit softening was unaffected. The control of bitter pit by pre-storage treatment with 15–25% CO₂ for one to three weeks was no better than by rapid establishment of CA, although bruise susceptibility was further reduced by some treatments. Some pre-storage treatments caused injury to the apple skin and flesh (brownheart). The extent to which fruits were injured was dependent on CO₂ concentration and the duration of CO₂ treatment. There was some evidence that early picked fruit not cooled prior to CO₂ treatment was more severely injured both internally and externally by CO₂ than that harvested later and cooled prior to treatment.     

Ca storage and hypobaric storage of white peach ‘Okubo’

White peach ‘Okubo’ fruits were stored for 3 weeks at 1°C in cold storage, controlled atmosphere (CA) storage (3% CO₂ + 3% O₂ and 0% CO₂ + 3% O₂) and hypobaric storage ($\text{1}\text{7}\text{and}\text{6}\text{7}\text{atm}\text{.}$) After removal from storage, fruits were ripened at 20°C. In cold-stored fruits, low temperature injuries (flesh browning, mealy breakdown and abnormal peeling) developed. When O₂ was maintained at 3% without CO₂, the ripening rate after storage was faster than that of fruits which had been held at 20°C directly, and low temperature injuries were not controlled. Under the atmospheric conditions of 3% O₂ and 3% CO₂, ripening rate after storage was not different from that of directly ripened fruits, and injuries were almost completely controlled. In the fruits kept in hypobaric storage of $\text{1}\text{7}\text{atm}\text{.}$, the ripening rate after storage was slower than that of fruits stored in air at 1 atm. (cold storage). Mealy breakdown was reduced, but no effect was found on the flesh browning nor on the abnormal peeling. No significant differences were found between hypobaric-stored fruits of $\text{6}\text{7}\text{atm}\text{.}$ and cold-stored ones.     

Strawberry Yellows in the Variety Auchincruive Climax

Summary

Fresh ‘Mavra Markopoulou’ fig fruits, harvested close to a fully ripe state in October, were stored at ?1?C in either air or 2% O₂ (balance N₂) for 29.d. During storage in air the rates of O₂ uptake and ethylene production declined substantially and fruit weight loss increased up to 2.1%. Storage in 2% O₂ resulted in further reduction of O₂ uptake and ethylene production rates. The effects of storage conditions on ripening indices at 20?C in air were also investigated. Fruit stored in air showed decreased firmness, ethylene production rate and flesh colour lightness, but no significant or consistent changes in respiratory quotient, O₂ uptake and CO₂ production rates, soluble solids content, titratable acidity and other colour changes in peel or flesh were observed. In contrast, storage in 2% O₂ resulted in decreased respiratory quotient (although values remained above 1), O₂ uptake and CO₂ production rates and prevented fruit softening, loss of green peel colour and decrease in flesh lightness during post-storage at 20?C. All fruit were stored successfully under the above conditions, but 2% O₂ is recommended for better firmness retention during storage for longer than 8.d.