or the appearance of the fruit. Data for these earlier studies are sum- 
marized in table 9. This information is presented to emphasize the 
hazards encountered in packing apples in sealed films unadapted for 
such purpose. Fruit in the MSAT cellophanes and 120P4 and P6 
Pliofilms was injured even during storage at 31° F. Because of the 
low permeability of these films, carbon dioxide concentrations of 15 
to 24 percent were present in containers of apples sealed in these films. 
The fruit in these films was severely injured, was soft, discolored 
(black). and possessed a foul odor. Cellophane 300 LSAT and Plio- 
film 75 FF did not injure the appearance or fiavor of fruit in cold 
storage: flavor of such apples was, however, somewhat impaired when 
ripened for 7 days with seals intact. 
Golden Delicious apples packed in all of the sealed films lost less 
weight than comparable fruit packed in the standard manner. Pre- | 
vention of shrivel, however, at the expense of impairment of flavor is 
not advisable. Data in table 9 show that sealed cellophane 300 LSAT 
and Phofilm 75 FF did restrict moisture loss from the fruit during 
cold storage without injury to its dessert quality. These films should 
be perforated when the fruit is removed to room temperature. None 
of the other films in table 9 should be used for Golden Delicious apples 
at any temperature without perforation. 
Later Studies 
Storage Physiology and Appearance 
In 1951, Phofilm 80 FM1, 80 HP, 100 HP, and polyethylene 150 
were used as sealed box liners for Golden Delicious apples packed in 
cell-type fiberboard cartons as shown in figures 1, 2,3,4. Some lots of 
fruit were also packed in plain fiberboard cartons without film pro- 
tection, others in waxed fiberboard, and some in the standard wooden 
apple box. 
Data relative to certain physiological changes and condition of 
Golden Delicious apples in the various test packages are shown in 
table 10. The values for firmness and soluble pectin suggest that 
packaging methods did not infiuence, to a measurable degree, the 
softening of the fruit durmg storage at 31° F. The data indicate 
that Golden Delicious apples previously held in the various sealed 
films respired at a lower rate during cold storage than did comparable 
fruit without film protection. Loss in weight and the degree of 
shrivel were, however, markedly altered by packaging procedures. 
Apples in plain and paraffined fiberboard cartons lost about 5 percent 
moisture, those in the standard pack lost 3.61 percent, and those in 
sealed polythylene lost the least weight (1.94 percent). 
When examined immediately upon removal from cold storage, fruit 
in the standard wooden apple boxes and in the cell-type cartons with 
either plain or paratffined corrugated fiberboard liners showed severe 
shrivel. This fruit had a “punky” feel to hand pressure; turgidity 
of the flesh tissue was low: it had a tough texture and possessed a 
strong varietal aromatic flavor usually associated with an advanced 
degree of ripeness. 
18 
