Table 4-. --Judges ' evaluation of texture, flavor, and appearance of cold and ripened Star- 

 king Delicious apples, 1 week after removal from the various storage atmospheres 





Average 

 texture 

 score""" 



Average 



flavor 



score^ 



Number of Judges who made comments on — 



Lot 

 and 



cabinet 

 no. 



Flavor 



Scald 





Good to 

 fair 



Off 



None or 

 flat 



Good 

 appearance 



From 31°: 



l3 



3.3 



3.5 

 3.0 

 2.6 



2.2 

 2.5 

 2.3 

 1.7 



3.1 



2.7 

 3.2 

 3.3 



3.3 

 3.3 

 3.0 

 2.7 



2 

 1 



8 



1 

 2 

 2 

 -4 



7 



12 



4 



2 



3 



2 



9 

 9 

 9 

 9 



14 



13 



9 



6 



1 

 1 



1 



2^ 



3^ 



Check'^. 



From 70°: 



l5 



1 

 2 



3 



25 



3 



35 



Check5 



2 



■'" Texture scores: 1, Mealy; 2, yielding; 3, crisp; 4, firm; 5, hard. 

 ^ Flavor scores: 1, Stale; 2, off -flavor; 3, acid or sour; 4, mild; 5, full-flavor, 

 ^ Stored at 31 F. after removal from mc^dified atmospheres on July 27, 1954, until 

 judging on kng. 4, 5, and 6. 



^ From regular-air storage at 31 F. 



5 Stored at 70° F. from J\ily 27, 1954-, \intil judging on Aug. 4, 5, and 6. 



This reaction generally substantiates the recommendation that fruit fromi controUed- 

 atmosphere storage be withheld from retail channels for the period immediately after 

 removal from the modified atmosphere so that off-flavors have time to disappear. 



Disorders After Removal From ControUed-Atmosphere Storage 



Fruit held after removal from C, A, storage for a month at 70° F. , or for a month 

 at 31° plus a week at 70°, was examined for scald, breakdown, decay, and core browning 

 (table 5), 



Oil wraps retarded scald development under all storage conditions. There was no 

 relation between composition of the storage atmosphere and scald development. 



Most decay was observed in apples from cabinet 3; ripeness was also more advanced 

 in these apples than in those in cabinets 1 and 2. The percentage of breakdown could not 

 be related to atmospheric differences, 



A faint core and flesh browning was found in all lots. In fruit held for a month at 

 70° F. , the disorder affected from 31. 1 to 46, 3 percent of the fruit from cabinets 1 and 

 2 and from 1 1 . 8 to 18.7 percent of the fruit in cabinet 3. The check fruit had about the 

 same amount of browning as that in cabinet 3. , 



In fruit from controlled atmospheres held in regular-air storage at 31° for an addi- 

 tional month and then for a week at 70°, 36.4 to 42, percent of the apples developed 

 flesh browning. This disorder was negligible in the fruit stored throughout the season 

 in normal air. 



II 



