Antioxidant properties and shelf‐life extension of fresh‐cut tomatoes stored at different temperatures

BACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O₂ + 5 kPa CO₂) to maintain the antioxidant properties of fresh‐cut tomatoes during shelf‐life was assessed through storage at different temperatures (5, 10, 15 and 20 °C). Health‐related compounds, antioxidant capacity, microbiological counts, physicochemical parameters and in‐package atmosphere of tomato slices were determined. RESULTS: Initial lycopene, vitamin C and phenolic contents and physicochemical parameters of tomato slices were well maintained for 14 days at 5 °C. Lycopene and total phenolic contents were enhanced over time in tomato slices stored at 15 and 20 °C. However, this increase in antioxidant compounds of fresh‐cut tomatoes during storage may be associated with excessive amounts of CO₂ (R² = 0.5679–0.7328) in the packages due to microbial growth. Although keeping tomato slices at temperatures above 10 °C increased their antioxidant content, the shelf‐life of the product was reduced by up 4 days. CONCLUSIONS: A storage temperature of 5 °C is appropriate for maintaining the microbiological shelf‐life of fresh‐cut tomatoes for up to 14 days and also allows the antioxidant properties of tomato slices to be retained over this period, thus reducing wounding stress and deteriorative changes. Copyright © 2008 Society of Chemical Industry     

Effects of short‐term N2 treatment on quality and antioxidant ability of loquat fruit during cold storage

BACKGROUND: Loquat fruit is susceptible to microbial decay and quality deterioration during postharvest distribution. In this study, in a search for effective alternatives to methods currently used for quality maintenance, the effects of short‐term pre‐storage N₂ treatment on the quality and antioxidant ability of loquat fruit were investigated. RESULTS: Loquat fruits were exposed to 100% N₂ for 6 h at 20 °C and then stored at 5 °C for 35 days. Short‐term N₂ treatment significantly delayed the increase in fruit decay rate and decreases in total soluble solid and titratable acidity contents, thereby maintaining better eating quality and extending the storage life of fruits. It also markedly delayed increases in membrane permeability, malondialdehyde content and superoxide anion production rate. In addition, N₂‐treated fruits exhibited significantly higher superoxide dismutase and catalase activities and lower lipoxygenase activity than control fruits. CONCLUSION: Short‐term pre‐storage N₂ treatment effectively reduced fruit decay and maintained quality in loquat fruits during cold storage. The reduction in fruit decay and quality deterioration by the treatment was correlated with enhanced antioxidant ability and reduced lipid peroxidation. Copyright © 2009 Society of Chemical Industry     

Oxidative behaviour of Blanquilla pears treated with 1‐methylcyclopropene during cold storage

The increasing use of 1‐methylcyclopropene (1‐MCP) to extend the commercial life of fruit constitutes an attractive way of improving packing house competitiveness. This compound prevents the effects of ethylene in a wide range of fruit and vegetables. However, despite the extensive literature relating to this action on ethylene, little is known about its other physiological effects. In this work, pears (Pyrus malus L cv Blanquilla) were treated with 100 ppb 1‐MCP immediately after harvest and stored in air for 5 months. Differences in oxidative stress and in antioxidant potential between controls and 1‐MCP‐treated fruits were established, determining the changes in the levels of hydrogen peroxide, ascorbate content and ionic leakage during storage. Activities of the H₂O₂‐generating enzyme superoxide dismutase (EC 1.15.11) and the H₂O₂‐scavenging enzymes catalase (EC 1.11.1.6), ascorbate peroxidase (EC 1.11.1.11) and unspecific peroxidase (EC 1.11.1.7) were also determined. 1‐MCP‐treated fruits exhibited lower levels of hydrogen peroxide, ascorbate and lower ionic leakage during storage. In accordance with this result, 1‐MCP‐treated fruits also exhibited higher enzymatic antioxidant potential. These results challenge the hypothesis that the beneficial effects of 1‐MCP on ripening were not exclusively due to its action on ethylene but also to an increase in antioxidant potential in pear. Copyright © 2004 Society of Chemical Industry     

1‐Methylcyclopropene affects the antioxidant system of apricots (Prunus armeniaca L. cv. Búlida) during storage at low temperature

BACKGROUND: Apricots (Prunus armeniaca cv. Búlida) were treated with 1 mL L^?1 1‐methylcyclopropene (1‐MCP) immediately after harvest and stored in air at 2 °C for 21 days. Antioxidant levels (ascorbic acid and carotenoids), enzymatic antioxidant activities (superoxide dismutase (SOD) and unspecific peroxidase (POX)) and total antioxidant capacity (trolox equivalent antioxidant capacity (TEAC)) were determined. The level of oxidative stress was also established by measuring ion leakage during storage. The changes in the antioxidant potential of apricots were related to the capacity of 1‐MCP to increase their commercial life. RESULTS: 1‐MCP‐treated fruits exhibited higher SOD activity, whereas POX activity was significantly higher only after 21 days at 2 °C. Treated fruits also exhibited better retention of ascorbate and carotenoids and higher TEAC during storage. In accordance with these observations, lower ion leakage values were detected in 1‐MCP‐treated apricots. CONCLUSION: Taken together, these results suggest that 1‐MCP conferred a greater resistance to oxidative stress. This, along with the reduction in ethylene production, could contribute to the increase in commercial life and nutritional value observed in 1‐MCP‐treated apricots. Copyright © 2010 Society of Chemical Industry     

Natural volatile treatments increase free‐radical scavenging capacity of strawberries and blackberries

Free‐radical scavenging capacities of strawberries and blackberries treated with methyl jasmonate (MJ), allyl isothiocyanate (AITC), essential oil of Melaleuca alternifolia (tea‐tree oil or TTO), and ethanol (EtOH) were investigated. All of these natural volatiles tested reduced the severity of decay in both strawberries and blackberries during storage at 10 °C as compared to the control. Most of these compounds enhanced antioxidant capacity and free‐radical scavenging capacity, except the AITC treatment. The MJ treatment for strawberries and blackberries had the highest antioxidant capacity, expressed as oxygen radical absorbance capacity (ORAC) values, after 7 days of storage. Moreover, the MJ treatment promoted the antioxidant capacity in strawberries and blackberries as measured by the radical 2,2‐di (4‐tert‐octylphenyl) ‐1‐picrylhydrazyl (DPPH) and the radical cation 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt (ABTS^?+) scavenging activity in both 7 and 14 days after storage. The MJ treatment also increased scavenging capacities on the superoxide radical (O₂^??), hydrogen peroxide (H₂O₂), hydroxyl radical (^?OH), and singlet oxygen (¹O₂) in strawberries and blackberries. Treatment with TTO or EtOH enhanced most of these free‐radical scavenging capacities, except for H₂O₂ in strawberries, and for O₂^?? and ¹O₂ in blackberries. These results indicated that all of the natural volatile compounds tested in this study, except AITC, promoted the antioxidant capacity and scavenging capacity of most major free radicals and, thus, helped to improve the physiology of berry fruits and enhanced their resistance to decay. While AITC was also very effective in reducing decay, its effect on free‐radical scavenging capacity was inconsistent, suggesting that additional mechanisms may be involved in its inhibition of fungal growth. Copyright © 2007 Society of Chemical Industry     

Antioxidant capability and potableness of fresh cloudy wheat beer stored at different temperatures

To investigate the sensory evolution and antioxidant capacities and their correlation with related indices of fresh cloudy wheat beer (FCWB), the beer was stored at different temperatures and analysed during an 18‐day storage period. A fresh balance of aroma, taste and mouthfeel was maintained for 9days at 5°C, 6 days at 10 and 15°C, or 3 days at 20°C. With extension of storage, the colour and the thiobarbituric acid (TBA) value of the FCWB increased remarkably, while the turbidity decreased remarkably. Colour, turbidity and the TBA value were significantly influenced by storage temperature. The ferric reducing antioxidant power (FRAP), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and superoxide anion (O₂ · ^–) scavenging activities declined, and the storage temperature significantly influenced the FRAP and the DPPH radical scavenging activities in sequence, except for the O₂ · ^– scavenging activities of the FCWB. In addition, colour and turbidity remarkably influenced the FRAP, O₂ · ^–and DPPH scavenging activities. It was suggested that the FCWB had an admirable antioxidant capacity under the potableness conditions (9 days at 5°C, 6 days at 10 and 15°C, or 3 days at 20°C). Copyright © 2013 The Institute of Brewing & Distilling     

Enhanced preservation effects of sugar apple fruits by salicylic acid treatment during post‐harvest storage

BACKGROUND: Salicylic acid (SA) is recognised as an endogenous signal, mediating in plant defense and against pathogens. It has been reported that SA treatment can reduce decay and extend storage life of various fruit, such as bananas, peaches and apples. RESULTS: Physiological and biochemical responses in harvested sugar apple fruit (Annona squamosa L.) to SA at 0.4, 0.8 and 1.2 mmol L^?1 were investigated during post‐harvest storage. Results indicated that SA treatments lowered respiration, increased activities of antioxidant enzymes of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX), decreased lipoxygenase (LOX) activity and correspondingly lowered Malondialdehyde (MDA) contents in treated fruits was observed as compared to the control. Moreover, production of superoxide free radical (O₂^{?, ?}) and ethylene was significantly decreased in the treated fruits. Total soluble solids, total soluble sugar, softness and decay rate were significantly lowered in treated fruits, and in turn a delay in the fruits ripening process was achieved after 10 days of storage. CONCLUSION: SA has positive effects in maintaining membrane integrity and in delaying fruit ripening process, which results in improved storability of sugar apple. Copyright © 2008 Society of Chemical Industry     

A simple pretreatment with low O2 to alleviate superficial scald in Granny Smith apples

Sealing Granny Smith apples in a low‐O₂ atmosphere for 7 days at 20 °C (LO₂‐20C) prior to cold storage reduced superficial scald development after 6 and 8 months at 0 °C plus 10 days at 20 °C. This LO₂‐20C treatment reduced the O₂ levels that induce endogenous production of significant amounts of CO₂, acetaldehyde and ethanol, and thereby reduced ethylene production in cold storage, which in turn reduced scald development. Treatment with ethanol vapour (20 mL L^?1) for 1 day at 20 °C plus 6 days at 1 °C or with low O₂ for 1 day at 20 °C plus 6 days at 1 °C (LO₂‐1C) did not reduce scald effectively. 1‐Methylcyclopropene (1‐MCP) treatment at 0.5 µL L^?1 was the most efficient at reducing scald development. In all treatments, superficial scald development proceeded from the distal blossom end towards the proximal stem end of fruits. After 6 months of cold storage at 0 °C, peel browning and membrane leakage, measured as electrical conductivity in situ, were greater at the blossom end than at the stem end of control, ethanol‐ and LO₂‐1C‐pretreated fruits. In LO₂‐20C‐ and 1‐MCP‐pretreated fruits, colour indices (hue angle, lightness and chroma) and electrolyte leakage were similar at both the stem and blossom ends and were associated with less scald development after 6 months at 0 °C. The reduction in scald development was also associated with lower peroxidase and polyphenol oxidase activities in the peel of LO₂‐20C‐ and 1‐MCP‐pretreated fruits. A simple treatment at 20 °C (LO₂‐20C) prior to regular cold storage could also be suitable for organically grown apples that cannot be treated with diphenylamine or 1‐MCP. Copyright © 2007 Society of Chemical Industry     

Comparative study on antioxidant properties of carrot juice stabilised by high‐intensity pulsed electric fields or heat treatments

BACKGROUND: The effect of high‐intensity pulsed electric field (HIPEF) processing (35 kV cm^?1 for 1500 µs using 6‐µs bipolar pulses at 200 Hz) on the antioxidant features (vitamin C, β‐carotene, total phenolic compounds and antioxidant capacity) of carrot juice as well as on peroxidase activity was investigated and compared to the observed in heat pasteurised juices (90 °C for 60 s or 30 s) having the fresh juice as a reference. RESULTS: HIPEF and heat‐treated carrot juices had higher β‐carotene and lower vitamin C contents than the untreated juices immediately after processing. The antioxidant capacity of the juices was significantly modified neither by HIPEF nor by thermal treatments. POD activity decreased drastically (≥93.3%) after processing irrespective of the treatment applied. Vitamin C and β‐carotene content decreased throughout the storage following an exponential trend (R² = 0.801–0.984) with degradation rates between 1.7 × 10^?2 and 3.5 × 10^?2 day^?1. Vitamin C and β‐carotene contents were better maintained in HIPEF‐treated than in heat‐pasteurised juices throughout the storage. Total phenolic content and the antioxidant capacity of the HIPEF‐treated juice did not substantially differ from that of the thermally treated juice for 56 days. CONCLUSION: HIPEF processing may help to achieve fresh‐like carrot juices with increased amounts of health‐related phytochemicals. Copyright © 2009 Society of Chemical Industry     

Interaction between nitric oxide and hydrogen peroxide in postharvest tomato resistance response to Rhizopus nigricans

BACKGROUND: Nitric oxide (NO) and hydrogen peroxide (H₂O₂) are signal molecules involved in the disease response of plants, and there is a close relationship between them. To investigate the interaction of NO and H₂O₂ during disease resistance response in postharvest fruits and vegetables, tomato (Lycopersicon esculentum cv. Lichun) fruits were treated after harvest by vacuum infiltration with NO donor and H₂O₂ scavenger. RESULTS: The resistance of tomato fruits to Rhizopus nigricans Ehrenb. invasion and the activities of defensive enzymes phenylalanine ammonia‐lyase, chitinase and glutathione S‐transferase were enhanced by NO. However, these effects of NO on resistance were weakened by H₂O₂ scavenger, which showed that H₂O₂ was required in NO‐mediated disease resistance in harvested tomato. Meanwhile, the endogenous H₂O₂ level was dual‐regulated by NO. During the earlier period of storage the H₂O₂ peak was advanced by NO, but during the later period of storage, when the concentration of H₂O₂ was relatively higher, H₂O₂ accumulation was delayed by NO. The activities of superoxide dismutase, ascorbate peroxidase and catalase were involved in this regulation. CONCLUSION: The results imply that application of exogenous NO can enhance the disease resistance of postharvest tomato; NO may interact with H₂O₂ and exert its effect by modulating the endogenous H₂O₂ level. This result is useful for the further investigation and application of NO in postharvest disease control. Copyright © 2008 Society of Chemical Industry     

Effects of postharvest treatments on fruit quality of sweet pepper at low temperature

BACKGROUND: Postharvest storage of sweet pepper fruits (Capsicum annuum L.) at low temperatures could impair their physical and chemical composition. Therefore, maintenance of essential nutrition support or altered gas exchange could preserve fruit quality, minimizing chilling injury. Thus our aim was to determine the response to postharvest application of a low concentration of nitrogen (urea) or antitranspirant (pinolene) during a period of 21 days at 5 °C. RESULTS: The results indicate that storage at 5 °C was effective with respect to maintaining firmness of sweet pepper fruits for 21 days, while application of antitranspirant increased firmness compared with non‐sprayed fruits. Additionally, urea maintained color while increasing total phenolics and the activity of catalase and ascorbate peroxidase, lowering lipid peroxidation. Composition of free amino acids was affected to a minor extent. CONCLUSION: Maintaining quality is of paramount importance in the postharvest period. This study shows the effect of both temperature and spraying treatments with regard to maintaining fruit quality during this period, and provides new insights into the physiological role of enzymes of the antioxidant system during pepper storage at low temperature. Copyright © 2010 Society of Chemical Industry     

Effects of Ultrasound on Spoilage Microorganisms,Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

Mature‐green cherry tomato fruits (Lycopersicon esculentum cv. Jinyu) were exposed to different power densities of ultrasound (66.64, 106.19, and 145.74 W/L) at 25 °C to study ultrasound non‐thermal effects on the storage properties. Among the three levels of ultrasound irradiation, 106.19 W/L ultrasound was effective in reducing the spoilage microorganisms, delaying postharvest ripening through inhibiting ethylene production and respiration rates, and consequently maintaining fruit firmness, flavor, enzyme activities, antioxidants (total phenolics, total flavonoids), and the total antioxidant capacity of cherry tomatoes. The 66.64 W/L ultrasound had similar effects but to a lesser extent. Meanwhile, although 145.74 W/L ultrasound resulted in higher content of ascorbic acid (AA), it showed many negative effects on the storage quality of fruits. These results demonstrated that ultrasound of appropriate power density had great potentials in inhibiting decay, maintaining flavor and nutritional quality of cherry tomatoes.     

Effects of Hypobaric Treatments on the Quality,Bioactive Compounds,and Antioxidant Activity of Tomato

Hypobaric treatment is becoming a potential technology to protect fruits from postharvest decay. The objective of this study was to investigate the effects of hypobaric treatments on storage quality, bioactive compounds, and antioxidant activity of tomato fruit. In this study, green tomatoes (cv. “Fen guan”) were treated with hypobaric pressures (0.04 and 0.07 MPa) at ambient temperature (20 ℃) for 28 d. The results showed that under hypobaric storage, the respiration rates significantly declined and the respiratory peaks postponed 12 and 8 d by 0.04 and 0.07 MPa treatments, respectively, compared to control. Total soluble solid, titratable acidity, ascorbic acid, and lycopene were retained by hypobaric treatment. Moreover, ascorbic acid contents treated with 0.04 and 0.07 MPa were, respectively, 37% and 26% higher than control at day 24 and the contents of total polyphenols were, respectively, 1.28 and 1.11 times higher than control. Production and accumulation of toxic substances were significantly restrained. The ethanol content decreased, respectively, by 53% and 84% than control. At later storage period, the superoxide dismutase activity in treated fruits was about 0.58 U/(g·FW·min), whereas only 0.29 U/(g·FW·min) in control. Hypobaric treatment not only maintained a high activity of superoxide dismutase and peroxidase (POD), but also improved antioxidant capacity. All the results indicated that hypobaric treatment was a potential helpful method to protect the quality and nutrition of tomato and prolong ripening of tomato. Furthermore, the effect of 0.04 MPa hypobaric treatment was found better than 0.07 MPa.     

一氧化氮对绿熟和粉红期番茄采后抗氧化相关酶的影响

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Alleviation of chilling injury in postharvest tomato fruit by preconditioning with ultraviolet irradiation

BACKGROUND: Tomato fruit is usually stored at low temperatures for delayed ripening and extended shelf life. However, tomato fruit is susceptible to chilling injury when exposed to low temperatures. In this study, the potential effects of preconditioning with UV‐C or UV‐B irradiation on chilling injury of postharvest tomato fruit were investigated. RESULTS: Mature–green tomato fruit were exposed to 4 kJ m^?2 UV‐C or 20 kJ m^?2 UV‐B irradiation and stored for 20 days at 2 °C and subsequently 10 days at 20 °C. UV irradiation was effective in reducing chilling injury index and delaying ethylene peak. Furthermore, UV irradiation preserved storage quality as manifested by reduced weight loss, better retention of firmness, and higher contents of total soluble solids, soluble protein and soluble sugar during subsequent storage at 20 °C. UV‐C irradiation significantly delayed the development of the red colour after 10 days of storage at 20 °C. On the other hand, UV irradiation decreased total phenolics content and antioxidant capacity, suggesting possibly reduced stress response to low temperature resulted from enhanced physiological adaptation by UV preconditioning. CONCLUSION: Our results suggest that preconditioning with UV‐C or UV‐B irradiation in appropriate doses had a positive effect on alleviating chilling injury in postharvest tomato fruit. Copyright © 2012 Society of Chemical Industry     

Effect of Cold and Heat Shock Treatment on the Color Development of Mature Green Tomatoes and the Roles of Their Antioxidant Enzymes

Color is the most important marker of the quality and ripeness of tomato fruits. To study the effect of cold shock treatment (CST; 0 °C, 3 h) and heat shock treatment (HST; 50 °C, 2 min) on the color development of mature green tomatoes and the roles of antioxidant enzymes, we measured color, the levels of malondialdehyde (MDA), ascorbic acid, and antioxidant enzymes at 20 and 10 °C storage conditions. HST retarded the ripening of mature green tomatoes, delayed color development, reduced MDA content, and increased superoxide dismutase (SOD) and peroxidase (POD) activities in tomatoes stored at 20 or 10 °C, as well as increased catalase (CAT) activity in tomatoes stored at 10 °C. In comparison with controls, CST accelerated the development of senescence in mature green tomatoes stored at 20 or 10 °C, which reflects faster color development and higher MDA content, resulting from the low activities of SOD and POD. These results suggested that, with regard to the antioxidant enzymes SOD and POD, CST had a different effect on color development compared with that of HST in mature green tomatoes stored at 20 or 10 °C. Furthermore, these results implied that SOD and POD played significant roles in the antioxidant system in CST- and HST-treated mature green tomatoes stored at 20 or 10 °C, and CAT was the crucial antioxidant enzyme to resist cold storage in HST-treated mature green tomatoes stored at 10 °C.     

Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. 'Maradol'

: The effect of cutting shape (cubes or slices) and storage temperature (5 °C, 10 °C, and 20 °C) on overall quality of fresh‐cut papaya were investigated. CO₂ production, color, firmness, total soluble solids (TSS), weight loss, overall quality, ascorbic acid, β‐carotene, and antioxidant capacity were evaluated as a function of shelf life. CO₂ production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ kg/h, respectively. Storage temperature did not affect color changes; however, lower temperatures prevented loss of firmness. Fresh‐cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. Shelf life based on visual quality ended before significant losses of total ascorbic acid, b‐carotene, and antioxidant capacity occurred. In general, quality parameters were not affected by shape. However, slices stored at 10 °C and 5 °C had a shelf life of 1 d and 2 d longer than cubes, respectively.     

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

BACKGROUND: Fruits have been widely recognised as an excellent source of bioactive phenolic compounds. The purpose of this study was to evaluate the effect of jam processing of strawberry, cherry, apricot, fig and orange on the total phenolics, antioxidant activity and anthocyanins during 5 months of storage at 25 °C. RESULTS: Fresh strawberry had the highest contents of total phenolics (8503.1 mg GAE kg^?1) followed by cherry, apricot, fig and orange, respectively. Jam processing decreased the total phenolics, antioxidant activity, and anthocyanins of all fruits. Total phenolics of jam during storage decreased only in apricot, fig and orange. Fresh strawberry had the highest antioxidant activity (54.88% inhibition) followed by the other fruits. Antioxidant activity did not change in strawberry during jam storage, while there are reductions in the other fruits were observed. Fresh strawberry had the highest anthocyanins (2323.8 mg cya‐3‐glu kg^?1), followed by cherry and the other fruits, respectively. Results showed only a decrease of anthocyanins and pH in apricot and fig jams during 5 months of storage. CONCLUSION: Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage. Copyright © 2011 Society of Chemical Industry     

Keeping quality of tomato fruit by high electrostatic field pretreatment during storage

BACKGROUND: High electrostatic field, as a feasible and non‐chemical technique, applied to food preservation is a new area of study. The present article intensively investigated this new preservation method, together with its effects on post‐harvest physiology and quality of tomato. RESULTS: Green mature tomatoes were exposed to negative (or positive) high electrostatic field for 2 h at 20 °C and then stored for 30 days at 13 ± 1 °C, 85–90% RH. Our results indicated that negative high electrostatic field (?2 kV cm^?1) could delay the decline of firmness and the change in color, total soluble sugar and titratable acidity of tomato fruit during storage. The peak of respiration and ethylene production of tomato fruit during storage were delayed by negative high electrostatic field treatment for 6 days and 3 days, respectively. Increases of malondialdehyde content and electrical conductivity in tomato fruit were inhibited significantly by negative high electrostatic field treatment during storage (P < 0.05). CONCLUSION: A high electrostatic field of ? 2 kV cm^?1 can be used to keep the qualities and extend the shelf‐life of tomato fruit. Further research should be highly recommended to understand the mechanisms improving the storability of tomato fruit by negative high electrostatic field. Copyright © 2007 Society of Chemical Industry     

Low oxygen treatment prior to cold storage decreases the incidence of bitter pit in ‘Golden Reinders’ apples

BACKGROUND: The effect of subjecting ‘Golden Reinders’ apples to a low O₂ pre‐treatment (LOT; 1–2% O₂) was evaluated as a strategy to decrease the rate of bitter pit (BP) incidence after standard cold storage (ST). Immediately after harvest, apples were stored for 10 days at 20 °C under low O₂. Thereafter, apples were cold‐stored (0–4 °C) for 4 months and changes were monitored in terms of BP incidence, fruit quality traits and mineral element concentrations. RESULTS: After 4 months cold storage, LOT apples presented a 2.6‐fold decrease in the rate of BP incidence (14%) versus the values obtained for standard cold‐stored fruits (37% BP incidence). LOT increased flesh firmness, total soluble solids and titratable acidity as compared to the quality traits determined for cold‐stored fruits. Lower cortex Ca and Mg concentrations as compared to ST apples were determined in association with LOT, 2 months after cold storage. CONCLUSION: Application of a LOT prior to cold storage may be a promising strategy to reduce the incidence of BP and preserve fruit quality, which should be further investigated. Copyright © 2009 Society of Chemical Industry