Abstract
Abstract In a 4-year laboratory and commercial study, ‘Golden Delicious’ and ‘Delicious’ apples ( Malus domestica Borkh.) stored in 1.0% to 1.5% O 2 + 1.0% to 1.9% CO 2 at 0° to 0.5°C and 90% to 92% RH for 6 to 10 months maintained a higher firmness and acid level than apples stored in standard commercial atmospheres of 2.5% O 2 + 1.0% to 1.5% CO 2 at 0°. Fruit stored in 1.0% to 2.5% O 2 with a rapid CA procedure were firmer than those with a slow CA procedure. There was no fruit injury or increased alcohol or off-flavor production resulting from the 1.0% to 2.5% O 2 + 0.5% to 2.0% CO 2 storage atmospheres established by the rapid CA procedure. Reduction of storage CO 2 from 2.0% to 0.5% did not affect the firmness of ‘Delicious’ apples kept in 1.0% or 2.5% O 2 , but appreciably reduced firmness of ‘Golden Delicious’ kept in 2.5% O 2 and to a lesser extent in 1.0% O 2 .
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Claims 9
Claim · model-written summary
Low-oxygen storage maintained higher apple firmness than commercial atmospheres.
- Taxon
- Malus domestica Borkh.
Malus domesticae0 - Material
- ‘Golden Delicious’ and ‘Delicious’e0
- Treatment
- 1.0% to 1.5% O 2 + 1.0% to 1.9% CO 2e0
- Outcome
- firmnesse0
- Direction
- highere0
- Comparator
- standard commercial atmospheres of 2.5% O 2 + 1.0% to 1.5% CO 2e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“‘Golden Delicious’ and ‘Delicious’ apples ( Malus domestica Borkh.) stored in 1.0% to 1.5% O 2 + 1.0% to 1.9% CO 2 at 0° to 0.5°C and 90% to 92% RH for 6 to 10 months maintained a higher firmness and acid level than apples stored in standard commercial atmospheres of 2.5% O 2 + 1.0% to 1.5% CO 2 at 0°”
Claim · model-written summary
Low-oxygen storage maintained higher apple acid level than commercial atmospheres.
- Taxon
- Malus domestica Borkh.Malus domesticae0
- Material
- ‘Golden Delicious’ and ‘Delicious’e0
- Treatment
- 1.0% to 1.5% O 2 + 1.0% to 1.9% CO 2e0
- Outcome
- acid levele0
- Direction
- highere0
- Comparator
- standard commercial atmospheres of 2.5% O 2 + 1.0% to 1.5% CO 2e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“‘Golden Delicious’ and ‘Delicious’ apples ( Malus domestica Borkh.) stored in 1.0% to 1.5% O 2 + 1.0% to 1.9% CO 2 at 0° to 0.5°C and 90% to 92% RH for 6 to 10 months maintained a higher firmness and acid level than apples stored in standard commercial atmospheres of 2.5% O 2 + 1.0% to 1.5% CO 2 at 0°”
Claim · model-written summary
Rapid CA storage preserved greater fruit firmness than slow CA.
- Taxon
- applesMalus domesticae1
- 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”
e1“‘Golden Delicious’ and ‘Delicious’ apples”
Claim · model-written summary
Rapid CA atmosphere did not cause increased fruit injury in apples.
- Taxon
- applesMalus domesticae1
- Treatment
- 1.0% to 2.5% O 2 + 0.5% to 2.0% CO 2 storage atmospherese0
- Outcome
- fruit injurye0
- Direction
- no fruit injurye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was no fruit injury or increased alcohol or off-flavor production resulting from the 1.0% to 2.5% O 2 + 0.5% to 2.0% CO 2 storage atmospheres established by the rapid CA procedure”
e1“‘Golden Delicious’ and ‘Delicious’ apples”
Claim · model-written summary
Rapid CA atmosphere did not cause increased alcohol in apples.
- Taxon
- applesMalus domesticae1
- Treatment
- 1.0% to 2.5% O 2 + 0.5% to 2.0% CO 2 storage atmospherese0
- Outcome
- alcohole0
- Direction
- no fruit injury or increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was no fruit injury or increased alcohol or off-flavor production resulting from the 1.0% to 2.5% O 2 + 0.5% to 2.0% CO 2 storage atmospheres established by the rapid CA procedure”
e1“‘Golden Delicious’ and ‘Delicious’ apples”
Claim · model-written summary
Rapid CA atmosphere did not cause increased off-flavor production in apples.
- Taxon
- applesMalus domesticae1
- Treatment
- 1.0% to 2.5% O 2 + 0.5% to 2.0% CO 2 storage atmospherese0
- Outcome
- off-flavor productione0
- Direction
- no fruit injury or increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was no fruit injury or increased alcohol or off-flavor production resulting from the 1.0% to 2.5% O 2 + 0.5% to 2.0% CO 2 storage atmospheres established by the rapid CA procedure”
e1“‘Golden Delicious’ and ‘Delicious’ apples”
Claim · model-written summary
Reducing CO2 did not affect Delicious apple firmness at either oxygen level.
- Taxon
- applesMalus domesticae0
- Material
- ‘Delicious’e0
- Treatment
- Reduction of storage CO 2 from 2.0% to 0.5%e0
- Outcome
- firmnesse0
- Direction
- did not affecte0
Not reportedComparator
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% did not affect the firmness of ‘Delicious’ apples kept in 1.0% or 2.5% O 2”
Claim · model-written summary
CO2 reduction lowered Golden Delicious firmness at 2.5% O 2.
- Taxon
- applesMalus domesticae1
- Material
- ‘Golden Delicious’e0
- Treatment
- Reduction of storage CO 2 from 2.0% to 0.5%e1
- Outcome
- firmnesse0
- Direction
- reducede0
- Qualifier
- 2.5% O 2e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“appreciably reduced firmness of ‘Golden Delicious’ kept in 2.5% O 2 and to a lesser extent in 1.0% O 2”
e1“Reduction of storage CO 2 from 2.0% to 0.5% did not affect the firmness of ‘Delicious’ apples”
Claim · model-written summary
CO2 reduction lowered Golden Delicious firmness at 1.0% O 2.
- Taxon
- applesMalus domesticae1
- Material
- ‘Golden Delicious’e0
- Treatment
- Reduction of storage CO 2 from 2.0% to 0.5%e1
- Outcome
- firmnesse0
- Direction
- reducede0
- Qualifier
- 1.0% O 2e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“appreciably reduced firmness of ‘Golden Delicious’ kept in 2.5% O 2 and to a lesser extent in 1.0% O 2”
e1“Reduction of storage CO 2 from 2.0% to 0.5% did not affect the firmness of ‘Delicious’ apples”
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