International Journal of Horticulture and Food Science 2021; 3(1): 17-21

E-ISSN: 2663-1067
P-ISSN: 2663-1075
IJHFS 2021; 3(1): 17-21 Review of the pre and post harvest handling methods
Received: 10-11-2020
Accepted: 12-12-2020 of apple fruit (Malus domestic)
Birhanu Gebeyehu
Mekdela Amba University, Birhanu Gebeyehu
Collage of Agriculture and
Natural Resource, Department
of Plant Science, South Wollo, Abstract
Ethiopia Apple (Malus domestica) is a tree and its pomaceous fruit, of species Mauls domestic a Borkhin the
rose family Rosaceae, is one of the most widely cultivated tree fruits. The main objective of this review
is to review postharvest handling of apple fruit with the following Specific objectives: to review pre-
harvest factors that affect postharvest quality of apple fruit and review postharvest factors that affect
quality of apple fruits. The factor that causes postharvest losses of apple fruits are harvesting, storage,
packaging, transportation and marketing and some other pre -harvest factor that affect the postharvest
quality of apple are cultivars, cultivation practices, fertilizer, irrigation, environmental
factors(temperature, relative humidity and atmosphere condition,) and soil type. Postharvest losses of
apple can occur due to improper harvesting, transportation, packaging, storage, processing/sorting,
grading and marketing. The major causes of postharvest losses of apple are physiological disorder
(caused due to freezing, high temperature, mechanical damage and pathological disorder. Management
of temperature and relative humidity are the most effective tool for maintaining quality and extending
the shelf life of apple fruit after harvest. It can conclude that, all horticultural crops are very perishable
because of their high content of water, soft in texture due to this there is high amount of postharvest
loss. To overcome such problem the only option is that properly postharvest handling should conduct at
any stage of postharvest chain to reduce losses and maintain quality.

Keywords: apple, postharvest, storage, transportation, packaging, processing and marketing

1. Introduction
Apple (Malus domestica) is a temperate climate fruit tree native to many parts of Europe and
Asia. The leading apple growing country is China, producing about 41 per cent of the world's
apples, followed by the United States (Ferenc, 2008) [8]. The complexity of different seasons
in tropics has great impact on their production process and this need to be well understood
and possible management aspects applied. Although apple, pear and plum are among
important crops used for food security and income generation in other African countries,
they were not well recognized fruits in Ethiopia (Ferenc, 2008) [8]. They are highly valued
fruits adapted to temperate climate; however, they can grow in tropical highlands where
temperate climate prevails. Among the temperate fruit grown at Chena, apple is widely
cultivated while pear and plum received very low attention. In Ethiopia, apple was first
brought to Chinch by Missionaries (Kale-Hiwot Church) about 60 year however, it was
recently that the crop is viewed as valuable and its production has received attention to
transforming the lives of many farmers in Chinch and the trend is expanding to the
neighboring districts as well as to other parts of the country. Following the expansion of its
production in Chinch and other areas, there is a growing demand for apple in central and
local markets in Ethiopia. The country has also a potential to export apple, if production and
quality is further improved. Hence, in Ethiopia great potential exists for temperate fruits to
contribute to economic development and poverty alleviation by improving the living
standard of the poor farmers in addition to the environmental sustainability aspects
(Tewoflos and Vigand, 1995) [36]
Corresponding Author: Packaging is an important aspect in the food processing industry as it serves the important
Birhanu Gebeyehu functions of containing the food, protecting against chemical and physical damage while
Mekdela Amba University, providing information on product features, nutritional status and ingredient information
Collage of Agriculture and (Aninet et al., 2010).
Natural Resource, Department
Various packaging materials such as high-density polyethylene (HDPE), polypropylene (PP),
of Plant Science, South Wollo,
Ethiopia metal cans and glass are commonly used for packaging of fruit juices (Marsh and Bugusu,

~ 17 ~
International Journal of Horticulture and Food Science [Link]

2007) [28]. In order to facilitate preservation, it is storage, due to metabolic defects, which are caused by
technological practice to package juices in these materials. unsuitable environmental and nutritional conditions (Lafer
Although, metal cans are expensive and require and Brugner, 2002) [23]. Macronutrient and micronutrient
sophisticated machinery for container closure. deficiencies and accumulation of toxins result in many
alterations in the coloration, shape and size of the fruit
1.1 Objectives (Kays, 1999). They decrease fruit storage potential,
To review Pre and postharvest handling of apple fruit competitive ability in the market and eating quality.
To review pre-harvest factors that affect postharvest quality
of apple fruit and To review postharvest factors that affect 2.1.3 Postharvest Quality Assessment
quality of apple fruits Once the fruit is placed in storage, all subsequent processes
and treatments must be optimized in order to retain apple
2. Literature review quality. Pre-harvest factors that have already influenced
2.1. Major cause of postharvest loss quality of Apple fruit quality cannot be changed during storage (Woolf and
fruit Ferguson, 2000). After harvest, apples follow a climacteric
Losses in fruit quality (such as loss in consumer acceptance ripening process, where ethylene is produced and self-
or nutritional value) and quantity usual happen in the period regulates the ripening process in which the fruit respires
between harvest and consumption. The loss quantity ranges sugar to CO2 while its flesh softens and loses water. All
between 5 and 25% in the developed countries and between postharvest treatments are aimed at reducing the rate of
20 and 50% in the developing countries (Kader, 2005) [18]. respiration and water loss, thereby retaining the fruit in an
An essential purpose of post-harvest physiology research is acceptable stage of maturity for consumption (Woolf and
to reduce these losses. This objective can never be realized Ferguson, 2000).
without a good understanding of the biological, For some apple varieties, cold storage alone can delay
environmental and practical factors causing these losses, ripening by approximately three months (Thompson 2010).
and without the use of developed technology delaying fruit If fruit are stored in CA conditions, the rate of respiration is
senescence processes and maintaining quality at an lower than in cold store alone, therefore fruit can be
acceptable level (Hofman, 1998). Losses can be categorized maintained for up to 8 months and still meet consume
the basis of cause into two classes: Mechanical damage and expectations ( Thompson, 2010). Through the development
physiological damage (storage disorders) (insect and of airtight storage rooms and detection of anoxia by
pathogen diseases) (Ferguson et al., 1999) [10]. electronic sensors, DCA storage has been established in
many fruit growing areas (Veltman et al., 2003). Some
2.1.1. Mechanical damage to apples commodities that are harvested at the optimal maturity may
Mechanical damage is unattractive to fresh market now be stored for over 12 months, ensuring a year-round
consumers and increases the incidence of Fruit diseases supply of regional fruit for consumers (Streif et al., 2010).
during storage. It is caused by compression, impacts and The content of titratable acidity is also routinely determined
vibration forces during One or more of post-harvest as a quality parameter based on the fact that acidity has a
handling steps such as picking, loading, transportation, significant influence on the taste of the fruit (De Long et al.,
packing, sorting, storage and marketing. Compression forces 1999). Other parameters that indicate the climacteric
can be exerted by the pickers, other apples, holders and ripening process of apples are CO2 and ethylene emissions.
consumers. Impact forces are exerted by mechanical CO2 provides an indication of the respiration rate, and is
handling systems, while in storage. Mechanical harvesting determined by incubating fruit in sealed jars of a known
methods are employed to speed up harvest and field volume for a known time period, sampling the headspace
handling operations (Thompson, 2003) and injecting the gas sample into a GC (Tahir et al ., 2009).
The economic cost of mechanical damage to apples in
Belgium has also been estimated. The Percentage of 2.1.4 Post-Harvest treatment
degraded apples identified during sorting, in which bruised Post-harvest heating has been used to control some diseases
apples were a major part, was15 and 8% in 2000 and and maintain fruit quality during storage (Ferguson et al.,
2001,[Link] the Belgian market the auction price 2000; Paull and Chen, 2000) [9, 29]. Heated apples become
for degraded apples (industrial apples, apples not suitable firmer, have better flavor (higher acid ratio) and show better
for fresh market) is1/3 of the normal price. A reduction of resistance to superficial scald than unheated (Klein and
only10% in degraded apples could have led to an income Lurie, 1992) [16].
increase for the growers of 892,000n 2001 (VanZeebroeck Postharvest dipping, vacuum infiltration, and pressure
et al., 2003) [39]. Furthermore, some (smaller) bruise damage infiltration of Ca solutions have been used with varying
cannot be detected during grading and damage but can degrees of success to maintain fruit quality (Sam’s and
become visible later, leading to the presence of bruised Conway, 1984; Scott and Wills, 1979; Scott et al., 1985)
apples in the supermarkets and stores and further losses. Vacuum or pressure infiltration of CaCl2 solutions was
Fruit sensitivity depends on several factors such as cultivar, superior to dips for control of bitter pit in Australia and New
turgour, maturity size, harvesting date, storage method, Zealand (Scott and Wills, 2003). Experimentally, pressure
cultural practices, and post-harvest treatments. Fruits that infiltration with solutions of CaCl2 for 2 minutes at 69 kPa
are packaged in loose, rough, and dirty package containers can increase the Ca concentration of fruit more effectively
with at in bottom are more easily bruised (Grajkowski et al., than vacuum infiltration at 33 kPa or dipping for 2 minutes
2004) [12]. (Conway and Sam’s, 1983).
Most research on pressure-infiltration of high concentrations
2.1.2 Physiological disorders of Ca in apple fruit has been conducted on small lots of fruit
Physiological disorders appear before, during and after in a laboratory environment, where sanitation and fruit

~ 18 ~
International Journal of Horticulture and Food Science [Link]

treatment were strictly controlled. In commercial situations, 2.3 Packaging and Storage
where larger amounts of fruit are to be treated, conditions 2.3.1 Controlled atmospheric storage
are less optimal. Therefore, a pilot test was conducted over a Controlled atmosphere (CA) storage is a technique for
three year period in Pennsylvania to determine the maintaining the process quality in an environment that
feasibility of infiltration of apples at harvest with CaCl2 on differs from air with respect to the proportion of O2 and CO2
a commercial basis (Conway et al., 1994). (Abdullah et al., 1990) [42]. Wills et al. (1998) [42] describe
CA storage as the precise control of oxygen and carbon
2.1.5 Cultivars dioxide concentrating usually with a decrease in oxygen and
There are more than 7,500 known cultivars of apples. increase in the carbon dioxide to extend the produce storage
Cultivars vary in their yield and the ultimate size of the tree, life. The respiration rate of fresh produce is slowed down
even when grown on the same root stock. Different cultivars with a decrease in oxygen of fresh produce. It has
are available for temperate and subtropical climates. previously been reported by Salunkhe and Desai (1984) [33]
Commercially popular apple cultivars are soft but crisp. as cited by Ahmad et al. (2006) that controlled atmosphere
Other desired qualities in modern commercial apple with high CO2 inhibits the breakdown of peptic substances,
breeding are a colorful skin, absence of resetting, ease of retains fruit texture and remains firmer for a longer period.
shipping, lengthy storage ability, high yields, disease In current research this effect was most dominant at reduced
resistance, common apple shape, and developed flavor. O2 levels but effect of low O2 cannot be separated from the
Modern apples are generally sweeter than older cultivars, as effect of increased CO2CA storage condition inhibits
popular tastes in apples have varied over time. Most North ethylene production and retards the rate of banana ripening
Americans and Europeans favor sweet, sub-acid apples, but (Quazi and Freebrain, 2000). However, care has to be taken
tart apples have a strong minority following. Extremely because low oxygen can cause fermentation/anaerobic
sweet apples with barely any acid flavor are popular in Asia respiration. Therefore, it is necessary to formulate different
and especially Indian Subcontinent. Old cultivars are often combinations to delay ripening of banana fruit,
oddly shaped, resented, and have a variety of textures and while allowing them to subsequently ripen to good quality.
colors. Some find them to have a better flavor than modern Prange et al. (2000) reported that pretreated apple (ethylene
cultivars, but they may have other problems which make treated) stored for 28 days in 1% oxygen at 14°C remained
them commercially unviable from low yield, disease green and firm until the end of storage, but started to ripen
susceptibility, poor tolerance for storage or transport, or just almost immediately after these were placed at 21°C in air
being the 'wrong' size. In the United Kingdom, old cultivars without addition of ethylene treatment. Acedo and Bautista
such as 'Cox's Orange Pippin' and 'Egremont Russet' are still (1993) [1] reported that fruit can be successfully stored under
commercially important even though by modern standards low oxygen conditions without raising the carbon dioxide in
they are low yielding and susceptible to disease (Kays, the atmosphere.
1999). According to the study of Ahmad et al. (2006) unripe fruit
did not synthesize significant amount of ethylene at 18°C
2.1.6 Light unless the oxygen level was above 7.5 to 8.0. Storage in
The effects of light and the duration of periods of light and reduced oxygen and increased carbon dioxide reduced the
darkness on fungal sporulation in culture have been studied respiratory activity and slowed down the ripening processes.
(Leach, 55-57), so that their importance is now appreciated. Generally, the application of controlled atmosphere storage
Light may also influence spore germination, penetration, has a considerable significance in the proper shipment,
and infection type, as well as the release and viability of storage and ripening of apple as a result, respiration rate of
spores. Low light intensity reduces the level of club root the produce slowed down as a consequence processes
attack in apple except where the soil is heavily contaminated associated with ripening were slowed (Thompson, 2001) [37].
by Plasmodiophor brassicae (Colhoun, 1991) [6].
2.3.2 Modified atmospheric storage
2.2. Postharvest Handling of Apple Fruit Due to the complexities involved with produce, that is,
2.2.1 Cold storage varying respiration rates which are product and temperature
The majority of apples must be consumed within a relatively dependent, different optimal storage temperatures for each
short time after harvesting; otherwise there will be high commodity, water absorption, by-products, and so on, many
rotting losses due to the biological properties of the fruit. considerations are involved in choosing an acceptable
Apples, which consist of living tissues, are submitted to packaging technology. One of the areas of research that has
continuous post-harvest processes, resulting in senescence shown promise, and had success, is that of modified
and death (Kader, 1999) [14]. atmosphere packaging (MAP). This technique involves
Since inhibition of these processes is not possible, either actively or passively controlling or modifying the
decreasing the rate of them is an important task. Thus, the atmosphere surrounding the product within a package made
objective of storage is to prolong the life of the fruit tissues of various types and/ or combinations of films (Farber et al,
by slowing down the metabolic processes within the fruit 2003). A modified atmosphere can be defined as one that is
that influence its age. Such metabolic processes include in created by altering the normal composition of air (78%
particular respiration intensity and internal ethylene nitrogen, 21% oxygen, 0.03% carbon dioxide and traces of
production (Paull, 1999) [30]. Both these processes are noble gases) to provide an optimum atmosphere for
correlated with low temperature (Westwood, 1993) [41]. increasing the storage length and quality of food/produce.
High storage temperature or low relative humidity or both This can be achieved by using controlled atmosphere
reduce storage potential, decrease apple quality and enhance storage (CAS) and/or active or passive MAP. Under
disorders (Robinson et al.,2001) controlled atmospheric conditions, the atmosphere is
modified from that of the ambient atmosphere, and these

~ 19 ~
International Journal of Horticulture and Food Science [Link]

conditions are maintained throughout storage. MAP uses the 2000).

same principles as CAS; however, it is used on smaller
quantities of produce and the atmosphere is only initially 3. Conclusion
modified. Active modification occurs by the displacement Postharvest quality management of apple starts from the
of gases in the package, which are then replaced by a field and continues until it reaches the final consumer. The
desired mixture of gases, while passive modification occurs postharvest quality status of the apple in part depends on
when the product is packaged using a selected film type, and some pre-harvest practices carried out during production.
a desired atmosphere develops naturally as a consequence of The quality of any apple after harvest cannot be improved
the products’ respiration and the diffusion of gases through by the use of any postharvest treatment method or handling
the film (Farber et al., 2003). practices but can only be maintained. Understanding and
managing the various roles that pre harvest factors like
2.3.3 Packinghouse operation fertilize application, cultivars, cultivation practices, maturity
After washing fruits and vegetables, disinfectant agents are stage, and irrigation can play in the quality of fruits at
added to the soaking tank to avoid propagation of diseases harvest is very important in order to produce high quality of
among consecutive batches of produce. In a soaking tank, a fruit at harvest. Applies subjected to rapid quality loss after
typical solution for citrus fruit includes a mixture of various harvest. Using best postharvest handling practices or factors
chemicals at specific concentration, pH, and temperature, as such as optimum temperature, relative humidity, and
well as detergents and water softeners. Sodium-ortho- moisture, the use of postharvest application and the best
phenyl-phenate (SOPP) is an effective citrus disinfectant, physical handling procedures to maintain the quality after
but requires precise control of conditions in the tank. harvest is also critical. It can be concluded that the quality
Concentrations must be kept between 0.05 and 0.15%, with of apple after harvest depends on not only the postharvest
pH at 11.8 and temperature in the range of 43-48 °C. factors alone but also some pre harvest factors during
Recommended soaking time is 3-5 minutes. Deviation from production and, until both factors are managed properly,
these recommendations may have disastrous effects on the quality loss will be reduce and maintains the quality of
produce, since the solution will be ineffective if the fruits.
temperature or concentration is too low.
4. Recommendations
2.4 Transportation There are various ways of addressing the problem of
Road transport by trucks is the most popular mode of produce loss in developing countries the most important of
transport due to easy approach from orchards to the market. which is improving the skills and knowledge of the
It is the methods of applied should ensure possibly low level stakeholders with respect to the postharvest handling of
of damage to apples, both during transport and in the course apple fruits. All stakeholders should be made aware of the
of loading-unloading operations. Additionally, changes in best practices relevant to postharvest handling practices or
metabolic processes Postharvest operations Follow a factors such as optimum temperature, relative humidity and
complex route from the fruitree to the supermarket (Lewis et moisture, the use of postharvest application treatment is
al., 2008) [24], and comprises of various stages and most important. In the future emphasize should be given in
processes, including harvesting, packing, sorting, storage order to preserved the apple fruit after harvesting for long
and transport such as ethylene production, relative electrical time.
conductivity, respiration, and transpiration usually lead to a The education of all farmers, laborers and merchants with
mass loss, senescence and spoilage as well as loss of respect to the basic science and suitable handling of various
nutritional value (Hanna, 2011) apple fruits at all postharvest stages could significantly
reduce losses currently experienced in the postharvest chain.
2.5 Atmospheric Humidity This education could be delivered by governments,
Nearly all infections of above-ground parts of plants are nongovernment organizations, farmer groups and others
affected by moisture. Sporgermination usually requires a organization. Training for both farmer staff focal on disease
moisture film on the plant surface, but powdery mildews are control, improve marketing system could help to improves
application of controlled atmosphere storage (CAS) in production and productivity of rural farmer apple fruit.
combination with appropriate temperature control, has been
a common practice for maintaining fresh produce (Hussein 5. References
et al., 2015) [13]. The effectiveness of CAS in Maintaining 1. Acedo, Bautista. The oxygen and carbon dioxide
fruit quality could be achieved through the regulation of requirement of apple with relation to storage, 1993.
humidity, in addition to air (oxygen and carbon) 2. Ahmed. Apples storage with high CO controlled
concentrations. Hence, changes in other Attributes such as atmosphere and effects on texture substance and
physic mechanical properties of fruit during storage in CAS firmness. Sam’s, 2006.
could also rely on the fore mentioned conditions. Prange et 3. Aninet. Importance of packaging application and its
al. (2000) studied the Effect of low-humidity process in the industry 2012.
CAS(4.5%CO2+2.5%O2) on compress an exception in that 4. Bruzsewitz GH, McCollum TG, Zhang X. Impact
although their conidia germinate well at high air humidity bruise resistance of apple. Amer. Soc. Agric. Eng.
(Manners and Hussain, 2003) they become nonviable if left 1991;34:962-965
for even very short periods in water. When a requirement 5. CE. Preharvest factors affecting postharvest texture.
for leaf wetness exists its duration may be vital. A film of Postharvest boil. Technol 1999;15:249-254
water or water droplets must persist on apple leaves 6. Colhoun. the light and soil requirement of apple and
foratleast3-8hr, depending on the temperature, substantial their effects 1991.
infection by Phytophthora infestans is to occur (Lapwood, 7. Conway WS, Sams CE, Tobias RB. Reduction in

~ 20 ~
International Journal of Horticulture and Food Science [Link]

storage decay in apples by postharvest calcium Postharvest Biol. Technol. 2000;21:21-37.

infiltration. Acta plant 1993;326:115-121. 30. Paull RE. Effect of temperature and relative humidity
8. Ferenc. levels of country producing apple in the world on fresh commodity quality. Postharvest Biol. Technol.
2008. 1999;15:263-277.
9. Ferguson B, Ben-Yehoshua S, Mitcham EJ, McDonald 31. Quazi, Freebrain. Increased carbon dioxide controlled
RE, Lurie S. Postharvest heat treatments: introduction Atmosphere on Rate of ripening of banana 1971.
and workshop summary. Postharvest Biol. Technol 32. Robinso, Paul et al., 1999, measurement of storage
2000;21:1-6. temperature and relative humidity in apple product
10. Ferguson I, Volz R, Woolf A. Preharvest factors 1975.
affecting physiological disorders of fruit. Postharvest 33. Salunkhe, Desai. and Ahmed, 2006. Apples storage
Biol. Technol. 1999;15:255-262. with high CO2controlled atmosphere and effects on
11. Franseli, Casera, Wicke. Factor for retaining apple texture substance and firmness 1984.
quality high term storage and maturity 1996. 34. Sam’s CE. Preharvest factors affecting postharvest
12. Grajkowski J, Ochmian I, Chelpinski P, Mikiciuk G. texture. Postharvest boil. Technol 1999;15:249-254.
bEvaluation of susceptibility to mechanical damage in 35. Schoorl D, Holt JE. The effect of storage time and
several cultivars of apple trees. Folia Universities temperature on the bruising of Jonathan, Delicious and
Agriculturae Stetinensis, Agriculture 2004;93:113-117. Granny Smith apples. J Text. Stud. 1977;8:409-416.
13. Hussein Z, Caleb OJ, Opara UL. Perforation- mediated 36. Tewflos, Andvigand. potential of climatic
modified atmosphere Packaging off reshand minimally (environmental) condition in Ethiopia 1995.
processed produce–are view. Food Packag Shelf 37. Thompson. Respiration rate of controlled atmosphere
2015;6:7-20. and ripening of fruits 2001.
14. Kader AA. Fruit maturity, ripening, and quality 38. Topping AJ, Luton MT. Cultivar differences in the
relationships. Acta Hort 1999;485:203-207. bruising of English apples. J Amer. Soc. Mhorit
15. Kader AA. Quality parameters of fresh-cut fruit and Science 1986;61:9-13.
vegetable products. In: Lamikanra, O. (ed.), Fresh-cut 39. Van Zeebroeck M, Tijskens E, Van Liedekerke P, Deli
Fruit and Vegetables: Science, Technology and Market. V, DBaerdemaeker J, Ramon H. Determination of the
CRC Press, Boca Raton, USA 2002, 11-20. dynamical behavior of biological materials during
16. Klein JD, Lurie S. Heat treatments for improved impact using apendulum device 2003.
postharvest quality of horticultural fruit. Hort Technol 40. Watkins CB, Erkan M, Nock JF. Iungerman KA.
1992;2:316-320. Beaudry RM, Moran RE. Harvest date effects on
17. Kader AA. Physiology of CA Treated Produce. Acta maturity, quality, and storage disorders of ’Honeycrisp’
Hort 2003;600:349-354. apples. Hort Science 2005;40:164-169.
18. Kader AA. Increasing food availability by reducing 41. Westwood MN. Temperate-zone pomology, physiology
postharvest losses of fresh produce. Acta Hort and culture, [Link]. Timber press, Oregon, 1993, 523.
2005;682:2169-2175. 42. Wills, Abdullah et al. controlled atmospheric storage of
19. Kay’s SJ. Preharvest factors affecting appearance. apple 1998, 1990.
Postharvest Biol. Technol 1999;15:233-247. 43. Zhang W. Apple impact bruise analysis. Ph.D.
20. Kays. The environmental and commercial characteristic Dissertation. Biological Systems Engineering Dept.,
of some apple cultivars 1986. College of Engineering & Architecture, Washington
21. Klein JD, Lurie S. Prestorage heat treatments as a State University, Pullman, WA, 1994.
means of improving post storage quality of apples. J
Amer. Soc. Hort. Sci. 1989 ;115:265-269.
22. Klein JD, Conway WS, Whitaker BD, Sams CE.
Botrytis cinerea Decay in apple is inhibited by
postharvest heat and calcium treatments. J Amer. Soc.
Hort. Sci. 1997;122:91-94.
23. Lafer G, Brugner A. The effect of nutrient content on
quality and storage losses of 'Brae burn' apples. Acta
Hort 2002;594:517-520.
24. Lewis R, Yoxall A, Marshall MB, Canty LA.
Characterizing pressure and bruising in apple fruit.
Wear 2008;264:37-46.
25. Lidster PD, Tung MA. Effect of fruit temperature at
time of impact damage and subsequent storage
temperature & duration on the development of surface
disorders in sweet cherries. Can. J Horit Sci.
1980;66:555-559.
26. Liu. Ethylens treatment of Apple and their influence on
storage 1976.
27. Maeda. and griffin 1985 effectiveness of mater
materials as packaging of apple fruit 1986
28. Marsh, Budusu. material for packaging their role. In
apple production 2007.
29. Paull RE, Chen NJ. Heat treatment & fruit ripening.

~ 21 ~