ISHS Acta Horticulturae 157: Postharvest Handling of Vegetables
EFFECTS OF PRE-STORAGE AND STORAGE TREATMENTS ON BROWN CORE DEVELOPMENT IN 'MCINTOSH' APPLES |
| Author: | H.J. Chiu |
| Abstract:
Pre-heating for 1 to 3 days in air at 38–40 C effectively reduced brown core formation, but caused firmness and acidity losses and occasional injury to 'McIntosh' apples. Pre-storage low relative humidity and low-pressure induced weight losses were not always effective in controlling brown core formation in storage. Brown core developed in 0 C as well as in 3.3 C cold air storage. However, CA storage both at 0 C and 3.3 C effectively controlled the brown core disorder. Adding 5% CO2 to the storage air inhibited brown core development. | |
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