Effect of warming cycles during storage on the behaviour of Jonathan and Granny Smith apples in cool storage

Abstract

The effect of raising fruit temperature for short periods during storage on the incidence of storage disorders has been investigated with both undipped fruit and fruit dipped in an alcohol solution of diphenylamine, a post-harvest treatment for scald control. Jonathan apples warmed to 70°F for 5 days after 4 weeks' cold storage showed less soggy breakdown than unwarmed fruit. Warming Granny Smith apples to 45 or 70°F for 2 days after 9 weeks' cool storage gave good control of core flush, and where fruit was dipped in a 2,000 p.p.m. alcoholic solution of diphenylamine prior to storage, warming to 45°F after 6 weeks' storage reduced this disorder.