Apple Quality as Influenced by Fumigation with Methyl Bromide

The use of methyl bromide (MeBr) did not detract from the firmness or skin color of‘Delicious’, ‘Golden Delicious’ or ‘Granny Smith’ apples. Fruit fumigation with MeBr resulted in a darkening of the objective and subjective internal flesh color of ‘Delicious apples, particularly unwaxed apples treated with 48g MeBr/m 3 at 20°C for 2 hr. Internal flesh color of ‘Golden Delicious’ apples was not influenced at 48g MeBr/m 3 at 6°C for 2 hr. Fumigation with 32g MeBr/ m 3 at 20°C or 56g MeBr/m 3 at 6°C for 2 hr did not detract from the firmness or internal color quality of ‘Delicious’, ‘Golden Delicious’ or ‘Granny Smith’ apples after 60 days in storage. MeBr‐treated apples displayed greater acidity and less ethylene production than control fruit. Higher MeBr treatment temperature and the use of wax on fruit directly influenced the reaction of apples to MeBr fumigation.