Application of Dynamic Controlled Atmosphere Technologies to Reduce Incidence of Physiological Disorders and Maintain Quality of ‘Granny Smith’ Apples
Tatenda Gift Kawhena | Olaniyi Amos Fawole | Umezuruike Linus Opara
The efficacy of dynamic controlled atmosphere technologies; repeated low oxygen stress (RLOS) and dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF) to control superficial scald development on ‘Granny Smith’ apples during long-term storage was studied. Fruit were stored for 2, 4, 6, 8, and 10 months at 0 °C in DCA-CF (0.6% O<sub>2</sub> and 0.8% CO<sub>2</sub>), regular atmosphere (RA)(≈21% O<sub>2</sub> and 90–95% RH), and RLOS treatments: (1) 0.5% O<sub>2</sub> for 10 d followed by ultra-low oxygen (ULO) (0.9% O<sub>2</sub> and 0.8% CO<sub>2</sub>) for 21 d and 0.5% O<sub>2</sub> for 7 d or (2) 0.5% O<sub>2</sub> for 10 d followed by controlled atmosphere (CA) (1.5% O<sub>2</sub> and 1% CO<sub>2</sub>) for 21 d and 0.5% O<sub>2</sub> for 7 d. Development of superficial scald was inhibited for up to 10 months and 7 d shelf life (20 °C) under RLOS + ULO and DCA-CF treatments. Apples stored in RLOS + ULO, RLOS + CA, and DCA-CF had significantly (<i>p</i> < 0.05) higher flesh firmness and total soluble solids. The RLOS phases applied with CA or ULO and DCA-CF storage reduced the development of superficial scald by possibly suppressing the oxidation of volatiles implicated in superficial scald development.
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