Abstract
Abstract The initial storage of ‘McIntosh’ apples in a low-oxygen atmosphere (LO) of 1.5% CO 2 plus 1.0% O 2 at 3°C for as little as 1.25 months reduced the rate of titratable acids loss and the rate of apple softening in subsequent storage in the standard controlled atmosphere of 5.0% CO 2 plus 3.0% O 2 at 3°. With total storage time of 7.5 months, the initial LO storage effect on titratable acid loss was observed in 2 of the 3 years studied, whereas the effects on firmness loss were consistent over 3 crop years. ‘Spartan’ apples stored initially in LO at 0° were determined by a trained panel to retain crispness and hardness in subsequent standard controlled atmospheres of 3.0% CO 2 plus 2.5% O 2 at 0°, with the highest ratings obtained for durations of 3.0 months in LO and 4.5 months in standard atmospheres, whereas ‘Golden Delicious’ apples stored for 4.5 months in LO plus 3.0 months in 3.0% CO 2 plus 2.5% O 2 at 0° were determined to be the crispest and hardest. Extended storage of ‘McIntosh’ in LO increased the incidence of flesh browning in the 1981 crop year but decreased the incidence of senile brown core in the 1983 crop year. Storage of ‘McIntosh’ apples initially in LO for 2 to 5 months followed by the standard atmosphere reduced the risk of flesh browning resulting from low-oxygen injury and retained up to 90% of the firmness retention imparted by continuous LO storage.
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Claims 10
Claim · model-written summary
Initial low-oxygen storage reduced titratable acid loss in McIntosh apples.
- Taxon
- apples
Malus domesticae0 - Material
- ‘McIntosh’e0
- Treatment
- low-oxygen atmosphere (LO) of 1.5% CO 2 plus 1.0% O 2 at 3°C for as little as 1.25 monthse0
- Outcome
- rate of titratable acids losse0
- Direction
- reducede0
- Comparator
- standard controlled atmosphere of 5.0% CO 2 plus 3.0% O 2 at 3°e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The initial storage of ‘McIntosh’ apples in a low-oxygen atmosphere (LO) of 1.5% CO 2 plus 1.0% O 2 at 3°C for as little as 1.25 months reduced the rate of titratable acids loss and the rate of apple softening in subsequent storage in the standard controlled atmosphere of 5.0% CO 2 plus 3.0% O 2 at 3°”
Claim · model-written summary
Initial low-oxygen storage reduced apple softening.
- Taxon
- applesMalus domesticae0
- Material
- ‘McIntosh’e0
- Treatment
- low-oxygen atmosphere (LO) of 1.5% CO 2 plus 1.0% O 2 at 3°C for as little as 1.25 monthse0
- Outcome
- rate of apple softeninge0
- Direction
- reducede0
- Comparator
- standard controlled atmosphere of 5.0% CO 2 plus 3.0% O 2 at 3°e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The initial storage of ‘McIntosh’ apples in a low-oxygen atmosphere (LO) of 1.5% CO 2 plus 1.0% O 2 at 3°C for as little as 1.25 months reduced the rate of titratable acids loss and the rate of apple softening in subsequent storage in the standard controlled atmosphere of 5.0% CO 2 plus 3.0% O 2 at 3°”
Claim · model-written summary
Acid loss response occurred in two of three years, whereas firmness loss response persisted in three crop years.
Not reportedTaxon
Verbatim
e0“With total storage time of 7.5 months, the initial LO storage effect on titratable acid loss was observed in 2 of the 3 years studied, whereas the effects on firmness loss were consistent over 3 crop years”
Claim · model-written summary
Firmness loss response was consistent across three crop years.
Not reportedTaxon
Verbatim
e0“the effects on firmness loss were consistent over 3 crop years”
Claim · model-written summary
Spartan apples retained crispness and hardness after initial low-oxygen storage.
- Taxon
- applesMalus domesticae0
- Material
- ‘Spartan’e0
- Treatment
- LO at 0°e0
- Outcome
- crispness and hardnesse0
- Direction
- higheste0
- Value
- 3.0 monthse0
- Comparator
- standard controlled atmospheres of 3.0% CO 2 plus 2.5% O 2 at 0°e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“‘Spartan’ apples stored initially in LO at 0° were determined by a trained panel to retain crispness and hardness in subsequent standard controlled atmospheres of 3.0% CO 2 plus 2.5% O 2 at 0°, with the highest ratings obtained for durations of 3.0 months in LO and 4.5 months in standard atmospheres”
Claim · model-written summary
Golden Delicious apples were crispest and hardest after 4.5 months in low oxygen and 3 months in standard atmosphere.
- Taxon
- applesMalus domesticae0
- Material
- ‘Golden Delicious’e0
- Outcome
- crispest and hardeste0
- Direction
- crispest and hardeste0
- Qualifier
- 4.5 months in LO plus 3.0 months in 3.0% CO 2 plus 2.5% O 2 at 0°e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“‘Golden Delicious’ apples stored for 4.5 months in LO plus 3.0 months in 3.0% CO 2 plus 2.5% O 2 at 0° were determined to be the crispest and hardest”
Claim · model-written summary
Extended low-oxygen storage increased flesh browning in the 1981 McIntosh crop.
- Material
- ‘McIntosh’e0
- Treatment
- Extended storage of ‘McIntosh’ in LOe0
- Outcome
- incidence of flesh browninge0
- Direction
- increasede0
- Qualifier
- 1981 crop yeare0
Not reportedTaxonComparator
Verbatim
e0“Extended storage of ‘McIntosh’ in LO increased the incidence of flesh browning in the 1981 crop year”
Claim · model-written summary
Extended low-oxygen storage decreased senile brown core in the 1983 McIntosh crop.
Not reportedTaxonMaterialTreatmentComparator
Verbatim
e0“decreased the incidence of senile brown core in the 1983 crop year”
Claim · model-written summary
Initial low-oxygen storage followed by standard atmosphere reduced flesh browning risk.
- Taxon
- applesMalus domesticae0
- Material
- ‘McIntosh’e0
- Treatment
- initially in LO for 2 to 5 months followed by the standard atmospheree0
- Outcome
- risk of flesh browninge0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage of ‘McIntosh’ apples initially in LO for 2 to 5 months followed by the standard atmosphere reduced the risk of flesh browning resulting from low-oxygen injury”
Claim · model-written summary
The sequential regimen retained up to 90% of firmness retention from continuous low-oxygen storage.
Not reportedTaxonTreatment
Verbatim
e0“retained up to 90% of the firmness retention imparted by continuous LO storage”
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co2 · quality: postharvest · Malus domestica (apple)Positive and negative results
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- negative
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- positive
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See all 64 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.