| Abstract: | Results of an experiment
with Fuji apple variety indicated that CA storage delayed fruit softening
significantly,and reduced the endogenous ethylene content, thus prolonged the fruit
storage life up to 8 months and maintained its good quality ; the main cause of flesh
browning of Fuji apples during storage was the elevation of CO2 concentration,
however, the reduction of O2 concentration aggravated the flesh browning; too
long storage and senescence induced flesh browning of Fuji apples as well; the combination
of 2 % CO2 with 5 % O2 was recommended CA storage conditions for
Fuji apples. |
