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