Effect of short-term air storage after removal from controlled-atmosphere storage on apple and fresh-cut apple quality.
BACKGROUND
One of the realities of apple distribution for long-term stored fruit is that a controlled-atmosphere (CA) storage room will be unsealed and fruit held in air storage and marketed over several weeks. This work was conducted to determine the effect of post-CA air storage of whole fruit on potential shelf life for fresh-cut apple slices.


RESULTS
Fresh-cut slices of 'Spartan' and 'Delicious' apples held in post-CA air storage for 2 or 4 weeks showed the least changes in cut surface color as compared with those made from apples immediately on removal from CA. Shelf life was most improved by post-CA air storage in the 'Spartan' apples, which were more advanced in maturity as compared with the 'Delicious' apples. Internal ethylene concentration, firmness, and respiration changed significantly with post-CA air storage, suggesting a relationship between physiological status of the whole fruit and shelf life of slices made from that fruit.


CONCLUSIONS
The results support the hypothesis that apples had suppressed physiological activity in CA storage and are susceptible to accelerated deterioration upon cutting. Holding fruit for 2 weeks in air storage allowed recovery of physiological activity, which resulted in greater resistance to deterioration in response to fresh-cut processing.
Toivonen
Peter M A
PM
Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, British Columbia, Canada. Peter.Toivonen@agr.gc.ca
Wiersma
Paul A
PA
Hampson
Cheryl
C
Lannard
Brenda
B
D001272:Atmosphere; D019069:Cell Respiration; D003116:Color; D004780:Environment, Controlled; D005030:Ethylenes / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000502:physiology* / Q000592:standards; D027845:Malus; D012677:Sensation
D005030:Ethylenes; C036216:ethylene