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Late harvest, high CO 2 storage increase internal browning of Fuji apples

1996; University of California, Agriculture and Natural Resources; Volume: 50; Issue: 3 Linguagem: Inglês

10.3733/ca.v050n03p26

2160-8091

Joe Grant, Beth Mitcham, Bill Biasi, Steve Chinchiolo,

Plant Pathogens and Fungal Diseases

In a 3-year study, Internal browning of Fuji apples during postharvest storage varied from year to year, but was strongly affected each year by harvest timing and carbon dioxide concentration in storage atmospheres. Internal browning incidence and severity were low in fruit harvested within 180 days after bloom. Timely harvest and storage at CO2 levels below 0.5% are recommended to reduce losses from this disorder.