Studies were made of the effect of different treatments on weight loss and breakdown of Jonathan apples. The apples were stored at 30°F under high relative humidity except while the following treatments were applied : initial storage at 30°F for 2, 4, 6, 8, and 10 weeks at 65 per cent relative humidity ; storage at 30°F over calcium chloride for 8 weeks ; hydrocooling ; step-wise cooling from 36°F to 30°F ; and warming the fruit at 68°F for 24 hours. The level of breakdown in all treatments depended on the loss in weight of the fruit. Initial storage at low humidity appears to be a practical method of reducing breakdown.
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Scott et al. (1968) studied this question.