The Effect of the Temperature Regime of Storage on Losses from Functional Disorders and the Intensity of Surface Damage to Apple Fruits by Scald

Introduction. When storing apples, functional disorders (FDs) are the main danger: browning of the skin (scald) and subcutaneous spotting (bitter pitting), they account for the main percentage of losses.

Purpose. Identification of cultivars resistant and genetically predisposed to FDs, in the process of low-temperature storage in various modes. Determination of the intensity of surface damage (SDI) of fruits by scald for a more accurate assessment of the quality of the final product and the selection of optimal modes for specifying the shelf life of fruits.

Materials and Methods. The fruits of VNIISPK apple cultivars Vavilovskoye, Ivanovskoye, Ministr Kiselyov and Rozhdestvenskoye were stored in +2 °C and — 1 °C modes. At the end of storage, the fruits were distributed into 4 groups depending on the SDI by scald. Results. The following functional disorders were observed: low-temperature decomposition of the pulp (LTD); scald; low temperature burn (LTB); overripe, browning of the pulp and wilting. Fruits of all studied cultivars were affected by scald to varying degrees,the percentage of losses was 12.6 % of the total number of stored fruits, 8.2 % were attributed to healthy, 4.4 % — to waste. Fruits were more damaged in the +2 °C mode. There was no scald on the fruits of Ivanovskoye. The largest percentage of scald 5.4 % was on the area <5 % of the fruit surface, and the smallest percentage 0.1 % was on the fruit surface area >50 %. On average, the minimum losses from FDs were in the mode of — 1 °C. Under this regime, fruits of Ministr Kiselyov and Rozhdestvenskoe were affected by LTD and LTB.

Conclusions. A different degree of damage to apple fruits and their individual reaction to the temperature regime of storage has been established, the best mode is 1 ° C. A specific grouping of fruits by SDI makes it possible to separate them more accurately by quality during sale, to monitor the degree of their damage in various temperature storage conditions with the fixation of the results within the designated boundaries of the surface area. It is necessary to adjust the temperature conditions of storage of fruits of the studied cultivars.

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