A comparison of ethylene production, maturity and controlled atmosphere storage life of Gala, Fuji and Lady Williams apples (Malus domestica, Borkh.)

1995 ◽  
Vol 6 (3-4) ◽  
pp. 209-218 ◽  
Author(s):  
Jenny J. Jobling ◽  
W.B. McGlasson
Keyword(s):  
Malus Domestica ◽  
Ethylene Production ◽  
Storage Life ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Malus Domestica Borkh ◽  
Atmosphere Storage

Creston apple

1999 ◽  
Vol 79 (2) ◽  
pp. 291-294
Author(s):  
H. A. Quamme ◽  
K. O. Lapins ◽  
H. Schmidt ◽  
R. A. MacDonald ◽  
W. D. Lane ◽  
...  
Keyword(s):  
Key Words ◽  
Malus Domestica ◽  
Apple Cultivar ◽  
Controlled Atmosphere ◽  
Storage Quality ◽  
High Quality ◽  
Controlled Atmosphere Storage ◽  
Malus Domestica Borkh ◽  
Atmosphere Storage ◽  
And Storage

Creston is a new high-quality apple cultivar ripening 6 d before Red Delicious. It is large-fruited and similar to Jonagold in appearance but possesses better firmness and storage quality. It can be held for 8 wk in air storage (0 °C) and 4–5 mo in controlled-atmosphere storage. Key words: Malus domestica Borkh., dessert apple, cultivar descriptionnot available

scholarly journals Production of Some Odor-active Volatiles by `McIntosh' Apples following Low-ethylene Controlled-atmosphere Storage

HortScience ◽  
1991 ◽  
Vol 26 (9) ◽  
pp. 1183-1185 ◽  
Author(s):  
Elhadi M. Yahia
Keyword(s):  
Malus Domestica ◽  
Ethylene Production ◽  
Chromatographic Analysis ◽  
Early Stage ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Gas Chromatographic Analysis ◽  
Flavor Components ◽  
Atmosphere Storage

The effectiveness of some poststorage treatments in enhancing the flavor components of low-ethylene controlled-atmosphere (LCA) stored `McIntosh' apples (Malus domestica Borkh.) was investigated. Fruits were stored for 9 months in LCA at 3.3C and then exposed to air at 20C and to air, simulated LCA, 100% O2, or light at 3.3C for up to 4 weeks. Respiration and ethylene production indicated that apples were still in the early stage of ripening after 9 months of storage in LCA. Gas chromatographic analysis for 13 odor-active volatiles revealed the presence of eight. Air at 20C after LCA significantly increased the production of some odor volatiles, while light for up to 3 weeks only slightly increased their concentration. Poststorage exposure to air or 100% O2 at 3.3C for up to 4 weeks was not effective in enhancing volatile formation.

scholarly journals Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage

2014 ◽  
Vol 86 (1) ◽  
pp. 485-494 ◽  
Author(s):  
CRISTIANO ANDRÉ STEFFENS ◽  
CASSANDRO V.T. DO AMARANTE ◽  
ERLANI O. ALVES ◽  
AURI BRACKMANN
Keyword(s):  
Fruit Quality ◽  
Cold Storage ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Red Color ◽  
High Incidence ◽  
Atmosphere Storage

The objective of this study was to evaluate the effect of controlled atmosphere (CA) on quality preservation of ‘Laetitia’ plums, mainly on internal breakdown, in order to determine the best CA storage conditions. Two experiments were carried out one in 2010, and another in 2011. In 2010, besides cold storage (CS; 21.0 kPa O2 + 0.03 kPa CO2), the fruits were stored under the following CA conditions (kPa O2+kPa CO2): 1+3, 1+5, 2+5, 2+10, and 11+10. In 2011, the fruits were stored under CS and CA of 1+0, 1+1, 2+1, and 2+2. The fruit stored under different CA conditions had lower respiration and ethylene production, better preservation of flesh firmness, texture and titratable acidity, lower skin red color, and lower incidence of skin cracking than the fruit in CS. In 2010, the fruit under CA with 2+5, 1+5, and 1+3 had a pronounced delay in ripening, although it exhibited a high incidence of internal breakdown. In 2011, the CA conditions with 2+1 and 2+2 provided the best delay in ripening and a reduced incidence of internal breakdown. The best CA condition for cold storage (at 0.5°C) of ‘Laetitia’ plums is 2 kPa O2 + 2 kPa CO2.

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