Additive Effects of Controlled-Atmosphere Storage and Calcium Chloride on Decay, Firmness Retention, and Ethylene Production in Apples. Carl E. Sams, Associate Professor, Department of Plant and Soil Science, University of Tennessee, Knoxville 37996. William S. Conway, Research Plant Pathologist, USDA, ARS, Horticultural Crops Quality Laboratory, BARC-West, Beltsville, MD 20705. Plant Dis. 71:1003-1005. Accepted for publication 1 June 1987. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. The American Phytopathological Society, 1987. DOI: 10.1094/PD-71-1003.

After 3 mo in 0 C normal-atmosphere storage, Golden Delicious apples pressure-infiltrated with CaCl₂ were 7–15% firmer and had 20–35% less decay than the control fruit not treated with CaCl₂. When stored in 3% O₂/2% CO₂ or in 1% O₂/0% CO₂ controlled-atmosphere, noninfiltrated fruit were 26 and 43% firmer and had 51 and 58% less decay, respectively, than the control. Fruit treated with 4% CaCl₂ and held at 3% O₂/2% CO₂ or at 1% O₂/0% CO₂ were 43 and 46% firmer and had 71 and 73% less decay, respectively, than the control. All treatments resulted in decreased ethylene production, but the 4% CaCl₂-treated fruit stored at 0 C plus 7 days at 20 C in the two atmospheres had 30–50% lower ethylene production rates than the 4% CaCl₂-treated fruit stored in normal atmosphere.