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Friction Discoloration of McIntosh Apples from Low-Oxygen, Controlled-Atmosphere Storage. E. C. Lougheed, Professor, Department of Horticultural Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1. P. D. Lidster, Research Scientist, Agriculture Canada Research Station, Kentville, Nova Scotia, B4N 1J5, and J. T. A. Proctor, Associate Professor, Department of Horticultural Science, University of Guelph. Plant Dis. 66:1119-1120. Accepted for publication 29 March 1982. Copyright 1982 American Phytopathological Society. DOI: 10.1094/PD-66-1119.

Physiologic injury resulting from abrasion of McIntosh (Malus domestica) apples removed from low-oxygen and conventional controlled-atmosphere storage appeared as superficial light or dark brown areas on the skin and was distinguished from superficial scald or low-oxygen injury. The injury seemed to be the result of normal poststorage handling of the fruit and could be induced through abrasion by scraping or brushing. Fruit previously stored in 1% oxygen + 2.5% carbon dioxide were more susceptible to injury than those stored in 3% oxygen + 5% carbon dioxide.

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