Some effects of the composition of the storage atmosphere on the behaviour of apples stored in polyethylene film bags

Abstract

Experiments were carried out during a period of five years with Jonathan, Delicious, and Granny Smith apples, stored at 32°F in polyethylene film bags. After storage for five to seven months best retention of ground colour, least weight loss, and least wastage from superficial scald and low-temperature breakdown were obtained in bags in which the levels of oxygen were low (minimum 3.6 per cent), or in those in which the levels of carbon dioxide were high (maximum 6.7 per cent). Low-temperature breakdown was decreased markedly when calcium chloride was placed inside the bags to reduce the humidity. The use of calcium hydroxide to absorb carbon dioxide did not reduce the disorder.