Storage of Pink Lady apples: influence of temperature, CA- and ULO conditions and 1-MCP | Entreposage frigorifique de pommes Pink Lady: influence de la temperature, de l'atmosphèrer et du 1-MCP
2012
Siegrist, J.-P. | Cotter, P.-Y., Station de recherche Agroscope Changins-Waedenswil ACW, Conthey (Switzerland)
The Pink Lady apple is problemless in cold storage for internal quality but it is susceptible to two storage diseases: common scald and internal browning. Different storage conditions were tested during four years in order to reduce their occurrence. Under ULO (ultra low oxygen) conditions, scald development could be avoided. The use of 1-MCP (Smart Fresh) was in return only partially effective against this storage disease. In our tests, scald developed mainly in the stem cavity of the fruits despite of this treatment. Storage at higher temperatures from 3.5 to 4 °C reduced the appearance of internal browning. Smart Fresh also had a good effect against the disease. However, the results with the different storage conditions during the four years have shown that the influence of climatic conditions of a year and the influence of the orchard may be very high. Currently, no storage conditions can be recommended to prevent internal browning after six months of cold storage. In conclusion, according to our results it is recommended to store Pink Lady apples under ULO conditions at a temperature from 3.5 to 4 °C. The control of the appearance of internal browning is highly recommended since April.
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