Extremely low oxygen partial pressures for the storage of 'Royal Gala' apple

Magno Roberto Pasquetti Berghetti, Auri Brackmann, Fabio Rodrigo Thewes, Erani Eliseu Schultz, Vagner Ludwig, Lucas Mallmann Wendt, Flavio Roberto Thewes, Suele Fernanda Prediger Schmidt
2020 Bragantia  
The aim of this study was to evaluate the effect of storing 'Royal Gala' apple under extremely low oxygen partial pressures on their anaerobic metabolism, ethylene production and fruit quality after 9 months of storage plus 7 days of shelf life at 20 °C. The storage conditions tested were: 1.2 kPa O 2 + 2.0 kPa CO 2 ; 0.7 kPa O 2 + 1.5 kPa CO 2 ; 0.5 kPa O 2 + 1.2 kPa CO 2 ; 0.4 kPa O 2 + 1.2 kPa CO 2 and 0.25 kPa O 2 + 0.0 kPa CO 2 . The fruit storage temperature was 1.0 °C (± 0.1). Fruit
more » ... (± 0.1). Fruit stored at 0.4 kPa O 2 + 1.2 kPa CO 2 maintained higher flesh firmness and a higher percentage of healthy fruit. The fruit stored under the 0.25 kPa O 2 + 0.0 kPa CO 2 condition had lower flesh firmness as well as a reduced percentage of healthy fruit and a high production of anaerobic metabolism compounds, such as ethanol and ethyl acetate, which may have caused fruit quality loss. The storage of 'Royal Gala' apple under 0.4 kPa O 2 + 1.2 kPa CO 2 is a technique that can be commercially applied to keep a better fruit quality after a 9 months storage period.
doi:10.1590/1678-4499.20190016 fatcat:zlmmt5xvbfbvno3px27b3x5q6e