Abstract
Abstract ‘Spartan’ apples ( Malus domestica Borkh.) kept in 1.0% O 2 + 2.0% CO 2 at 0°C for 6–9 months were firmer and had more acids than apples kept at standard commercial atmospheres of 2.5% O 2 + 2.0% CO 2 . The high firmness and juice acidity associated with low O 2 atmospheres persisted for 7 days in 20° air. Reduction of storage CO 2 from 2.0% to 0.5% appreciably decreased firmness and increased incidence of core browning and scald in fruit stored at 2.5% O 2 but not in those stored at 1.0% O 2 . No fruit injury or increased alcohol or off-flavor production resulted from the low O 2 treatments; reduction of storage O 2 from 2.5% to 1.0% decreased core browning in the fruit. Fruit stored in 1.0% to 2.5% O 2 with a “rapid CA” procedure were firmer than those with a “slow CA” procedure immediately after removal from the storage, but this benefit disappeared in fruit from the 1.0% and 1.5% O 2 atmospheres after an additional storage period of 28 days in 0° air and 7 days in 20° air.
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Claims 9
Claim · model-written summary
Low oxygen storage produced firmer apples than commercial atmospheres.
- Taxon
- apples
Malus domesticae0 - Material
- ‘Spartan’e0
- Treatment
- 1.0% O 2 + 2.0% CO 2e0
- Outcome
- firmere0
- Direction
- firmere0
- Comparator
- standard commercial atmospheres of 2.5% O 2 + 2.0% CO 2e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“‘Spartan’ apples ( Malus domestica Borkh.) kept in 1.0% O 2 + 2.0% CO 2 at 0°C for 6–9 months were firmer and had more acids than apples kept at standard commercial atmospheres of 2.5% O 2 + 2.0% CO 2”
t0“Effects of Storage Procedures and Low Oxygen and Carbon Dioxide Atmospheres on Storage Quality of ‘Spartan’ Apples”
Claim · model-written summary
Low oxygen storage produced apples with more acids.
- Taxon
- applesMalus domesticae0
- Material
- ‘Spartan’e0
- Treatment
- 1.0% O 2 + 2.0% CO 2e0
- Outcome
- acidse0
- Direction
- moree0
- Comparator
- standard commercial atmospheres of 2.5% O 2 + 2.0% CO 2e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“‘Spartan’ apples ( Malus domestica Borkh.) kept in 1.0% O 2 + 2.0% CO 2 at 0°C for 6–9 months were firmer and had more acids than apples kept at standard commercial atmospheres of 2.5% O 2 + 2.0% CO 2”
t0“Effects of Storage Procedures and Low Oxygen and Carbon Dioxide Atmospheres on Storage Quality of ‘Spartan’ Apples”
Claim · model-written summary
Firmness and acidity under low oxygen persisted seven days in warm air.
- Taxon
- ApplesMalus domesticat0
- Treatment
- low O 2 atmospherese0
- Outcome
- high firmness and juice aciditye0
- Value
- 7 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The high firmness and juice acidity associated with low O 2 atmospheres persisted for 7 days in 20° air”
t0“Effects of Storage Procedures and Low Oxygen and Carbon Dioxide Atmospheres on Storage Quality of ‘Spartan’ Apples”
Claim · model-written summary
Reducing carbon dioxide decreased firmness at 2.5% oxygen.
- Taxon
- ApplesMalus domesticat0
- Treatment
- Reduction of storage CO 2 from 2.0% to 0.5%e0
- Outcome
- firmnesse0
- Direction
- decreasede0
- Qualifier
- fruit stored at 2.5% O 2e0
- Comparator
- 2.0%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Reduction of storage CO 2 from 2.0% to 0.5% appreciably decreased firmness and increased incidence of core browning and scald in fruit stored at 2.5% O 2 but not in those stored at 1.0% O 2”
t0“Effects of Storage Procedures and Low Oxygen and Carbon Dioxide Atmospheres on Storage Quality of ‘Spartan’ Apples”
Claim · model-written summary
Reducing carbon dioxide increased core browning and scald at 2.5% oxygen.
- Taxon
- ApplesMalus domesticat0
- Treatment
- Reduction of storage CO 2 from 2.0% to 0.5%e0
- Outcome
- incidence of core browning and scalde0
- Direction
- increasede0
- Qualifier
- fruit stored at 2.5% O 2e0
- Comparator
- 2.0%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Reduction of storage CO 2 from 2.0% to 0.5% appreciably decreased firmness and increased incidence of core browning and scald in fruit stored at 2.5% O 2 but not in those stored at 1.0% O 2”
t0“Effects of Storage Procedures and Low Oxygen and Carbon Dioxide Atmospheres on Storage Quality of ‘Spartan’ Apples”
Claim · model-written summary
Low oxygen caused no fruit injury, alcohol increase or off flavor.
- Taxon
- ApplesMalus domesticat0
- Treatment
- low O 2 treatmentse0
- Outcome
- No fruit injury or increased alcohol or off-flavor productione0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No fruit injury or increased alcohol or off-flavor production resulted from the low O 2 treatments”
t0“Effects of Storage Procedures and Low Oxygen and Carbon Dioxide Atmospheres on Storage Quality of ‘Spartan’ Apples”
Claim · model-written summary
Reducing oxygen from 2.5% to 1.0% reduced core browning.
- Taxon
- ApplesMalus domesticat0
- Treatment
- reduction of storage O 2 from 2.5% to 1.0%e0
- Outcome
- core browninge0
- Direction
- decreasede0
- Comparator
- 2.5%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“reduction of storage O 2 from 2.5% to 1.0% decreased core browning in the fruit”
t0“Effects of Storage Procedures and Low Oxygen and Carbon Dioxide Atmospheres on Storage Quality of ‘Spartan’ Apples”
Claim · model-written summary
Rapid controlled-atmosphere storage initially produced firmer fruit than slow storage.
- Taxon
- ApplesMalus domesticat0
- Treatment
- “rapid CA” proceduree0
- Outcome
- firmere0
- Direction
- firmere0
- Comparator
- “slow CA” proceduree0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit stored in 1.0% to 2.5% O 2 with a “rapid CA” procedure were firmer than those with a “slow CA” procedure immediately after removal from the storage”
t0“Effects of Storage Procedures and Low Oxygen and Carbon Dioxide Atmospheres on Storage Quality of ‘Spartan’ Apples”
Claim · model-written summary
The rapid procedure firmness benefit disappeared after further storage for fruit at 1.0% and 1.5% oxygen.
- Taxon
- ApplesMalus domesticat0
- Outcome
- this benefit disappearede0
- Qualifier
- 28 days in 0° air and 7 days in 20° aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“this benefit disappeared in fruit from the 1.0% and 1.5% O 2 atmospheres after an additional storage period of 28 days in 0° air and 7 days in 20° air”
t0“Effects of Storage Procedures and Low Oxygen and Carbon Dioxide Atmospheres on Storage Quality of ‘Spartan’ Apples”
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