Fruit and Vegetable Quality

stored in the same conditions (1.2% O 2 ,1% CO 2 at 3.5°C) for the
same period of time (35 weeks). The box plots provide a good illustra-
tion of the degree of variability in the primary market quality attributes,
firmness and greenness, and in the major physiological disorders, bitter
pit and LTB (data for LTB relate to fruit kept at 2.5°C to induce the dis-
order).
For each apple cultivar, the attributes associated with sensory qual-
ity, such as firmness and the balance of sugars and acid, vary according
to orchard and storage conditions imposed. Table 4.2 illustrates the ex-

Variability in Quality Parameters After Storage 75

Red Pippin Gala Jonagold

Nos. Orchards 13 12 12

CA conditions

(%CO 2 :%O 2 ) 0/1.2 3/2 0/1 5/1 0/1.2 4/1.2

Storage temperature

(°C) 3.5 3.3 1.3 1.3 1.3 1.3

Firmness (N)

mean 68.6 69.2 69.2 76.9 61.7 74.3

range 10.8 15.7 19.9 20.4 18.0 6.17

standard deviation 3.24 4.20 6.36 6.38 5.63 2.22

Acidity (mg g^1 )

mean 4.2 4.3 3.1 3.2 4.2 4.1

range 1.0 1.4 1.4 0.8 2.4 2.3

standard deviation 0.26 0.46 0.41 0.27 0.58 0.66

Total sugars (%)

mean 9.6 9.6 12.3 11.3 10.7 10.8

range 1.7 1.7 3.1 3.0 2.4 3.2

standard deviation 0.53 0.50 0.95 0.98 0.76 0.96

Reducing sugars (%)

mean 7.4 7.6 9.9 9.2 9.7 9.8

range 0.8 1.4 1.5 2.1 1.9 1.9

standard deviation 0.26 0.42 0.48 0.68 0.56 0.69

Table 4.2. Quality of Red Pippin, Gala and Jonagold from Commercial

Orchards after CA Storage for 36, 27 and 39 Weeks, Respectively

(Firmness Data for Jonagold Relate to Fruit Stored for 30 Weeks).