When apples are stored, several common physiological disorders can occur, including bitter pit, tiger skin disease, fruit browning, carbon dioxide poisoning, and hypoxia injury. These issues often affect the quality and shelf life of the fruit, making proper storage and management essential.
Bitter pit is primarily caused by low calcium levels and high nitrogen content in the fruit. It can also be influenced by environmental factors such as high temperatures, drought, moisture imbalances, and improper storage conditions. In the early stages, the flesh beneath the skin turns brown, and the fruit surface becomes darker with blister-like spots. Green varieties show dark green spots, while red ones display purple patches. The affected areas may shrink and become 1–2 cm deep, with a bitter taste. As the disease progresses, the lesions become sunken and turn dark brown. This condition is most severe during the first 1–2 months of storage. To reduce the risk, applying controlled nitrogen levels and spraying calcium chloride solutions (0.75% 4–5 weeks after flowering, and 2–6% after harvest) can be effective.
Tiger skin disease is linked to early harvesting, poor color development, and excessive nitrogen fertilizer use. It typically appears during the late storage period due to high temperatures and fruit aging. Initially, it presents as pale yellow, irregular patches that gradually turn brown or dark brown, slightly sunken, and can be peeled off easily. The affected fruit has a wine-like flavor. Preventive measures include timely harvesting, balanced fertilization, proper pruning, and promoting color development. Soaking fruits in 0.25–0.35% ethoxy quince at 25°C or 0.2–0.4% tiger skin solution before packing can help prevent this disease.
Fruit browning usually occurs when apples are harvested too late, over-matured, or stored in high temperature and humidity conditions. Excessive oxygen levels in controlled atmosphere storage can also contribute. To prevent this, ensure timely harvesting, maintain optimal storage temperature and humidity, avoid condensation on the fruit surface, and dip the fruit in a 2–4% calcium chloride solution.
Carbon dioxide poisoning and hypoxia injury are two distinct but related issues. Carbon dioxide poisoning happens when CO₂ levels are too high, inhibiting the succinate peroxidase system in apple mitochondria. Hypoxia injury results from low oxygen levels and prolonged anaerobic respiration. External symptoms of CO₂ poisoning appear early in storage, with yellowish-brown, sunken, and wrinkled tissue. Internally, brown spots may develop in the pulp, eventually becoming dry and bitter. The fruit’s flavor weakens, and a slight fermentation may occur. For hypoxia injury, the core tissue may die, leading to a strong fermented smell. Monitoring gas levels in storage and maintaining an alcohol content below 120 mg/100 g, along with placing affected fruit in a ventilated area at 10–18°C, can help restore its quality.
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