Late harvest, high CO2 storage increase internal browning of Fuji apples

Abstract

In a 3-year study, Internal browning of Fuji apples during postharvest storage varied from year to year, but was strongly affected each year by harvest timing and carbon dioxide concentration in storage atmospheres. Internal browning incidence and severity were low in fruit harvested within 180 days after bloom. Timely harvest and storage at CO2 levels below 0.5% are recommended to reduce losses from this disorder.