Effects of Some Postharvest and Storage Treatments on the Incidence of Flesh Browning in Controlled-atmosphere-stored ‘Delicious’ Apples

Results from a 4-year study indicate that flesh browning in CA-stored ‘Delicious’ apples ( Malus domestica Borkh.) is a low-temperature disorder. Little or no flesh browning occurred at storage temperatures of 2°C or higher. Prestorage treatments which reduced flesh browning were dips in calcium and diphenylamine solutions, delays at 20° prior to storage, and exposure to 38°. Gibberellic acid dips had no effect on the disorder. Less flesh browning was found in a 1% CO 2 than in a 1.7% CO 2 atmosphere at −0.5°, but little effect was observed from CO 2 concentration at a 2° storage temperature. The disorder was more prevalent with advanced maturity of the fruit. Regression analysis of variables evaluated at or before harvest showed that increased fruit size, and to a lesser extent the presence of watercore, were important factors in development of flesh browning.