Reduction of Low-Temperature Injury to Stored Apples by Modulation of Environmental Conditions

Abstract

INVESTIGATION of the metabolism of the senescent apple fruit has largely been directed to the practical objective of improving storage technique. Observations have generally been made on fruit kept in a constant environment. There is, however, no inherent reason why an environment favourable at one stage of post-harvest life should be equally favourable when applied at another stage. A. J. M. Smith¹ reported experiments that led to the adoption of a ‘dual temperature’ method in the refrigerated carriage of South African plums to the United Kingdom. I have already reported that with Victoria plums a change of temperature to 18° C. for two days on the seventeenth day after the commencement of storage at 0° C. resulted in a considerable delay in the subsequent appearance of the low-temperature injury described as ‘internal browning’².