Changes in quality of ‘Red Delicious’ and ‘Golden Delicious’ apples following delayed cooling versus delayed establishment of controlled atmosphere storage

Abstract

Abstract ‘Golden Delicious’ and ‘Red Delicious’ apples (Malus domestica Borkh.) were cooled (0.5° C) or placed in controlled atmosphere (CA; 2% O2,2% CO2 at 0.5 or 25° C) 3, 8, or 14 days after harvest. Weight loss, background colour, acidity, and eating acceptability were assessed after 16 and 24 weeks for ‘Golden Delicious’ and ‘Red Delicious’ respectively. Fruit that had been cooled or placed in CA 3 days after harvest, had lower weight loss, less yellow background colour development, lower acid loss, and better eating acceptability than fruit that was cooled or placed in CA 8 or 14 days after harvest. Firmness of ‘Red Delicious’ apples was better retained by early cooling than by early CA establishment ‘Red Delicious’ apples should be cooled within 3 days and the CA established within 14 days of harvest to maintain quality during long term storage. Firmness of ‘Golden Delicious’ apples was better retained by the combined effect of cooling and placing apples in CA 3 days after harvest.