Market Diseases of Apples, Pears, and Quinces: Low Oxygen and High Carbon Dioxide Injury
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High CO2 and low O2 injury, Delicious
High CO2 and low O2 injury, Delicious

High CO2 and low O2 injury, Golden Delicious
High CO2 and low O2 injury, Golden Delicious

CO2/O2 imbalance injury, Idared
CO2/O2 imbalance injury, Idared
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Market Diseases of Apples, Pears, and Quinces
Low Oxygen and High Carbon Dioxide Injury
Delicious apples stored in 15 percent carbon dioxide and zero percent oxygen for 6 months at 32 °F, and then held in air at 70° for 6 days frequently developed extensive browning of the skin (top photo) similar to severe storage scald. Others developed internal discoloration. Golden Delicious stored in polyethylene film folded too tightly at the top of the package developed a high enough concentration of carbon dioxide and reduced oxygen supply to cause extensive internal damage at 32°. The brown, dead flesh, which was frequently surrounded by a narrow band of healthy tissue at the periphery (middle photo), resembled severe soggy breakdown. These Golden Delicious, however, had a strong, fermented odor.

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Monday, September 19, 2005