Residual effects of controlled atmosphere storage on the production of volatile compounds by two varieties of apples

Abstract

Abstract Cox's Orange Pippin apples gradually lost their capacity to ripen normally when they were stored in 2% oxygen at 3.5 ºC. When the apples were transferred to air at 20 ºC, volatiles except ethylene were produced in much smaller amounts than from apples which had been stored in air or 5% carbon dioxide in air. When Golden Delicious apples were stored with different combinations of temperature and concentrations of oxygen and carbon dioxide, the rate of volatile production, its nature and the total amounts produced after storage were affected. There were residual effects also on the rate of chlorophyll loss and softening.