A new Cornell storage technique uses low-oxygen conditions and higher temperatures to preserve SnapDragon apple quality, improve marketability and reduce storage-related losses.
Researchers at Cornell University have developed an improved apple storage method that could help New York growers reduce internal browning, protect fruit quality and limit postharvest losses.
The technique uses higher storage temperatures combined with carefully regulated oxygen levels to maintain the quality of SnapDragon apples for extended periods.
The research found that storing apples at 42°F with oxygen levels maintained at 0.5% and carbon dioxide at 1% reduced internal browning by approximately 97% compared with conventional storage at 38°F.
After nine months of storage, fewer than 1% of treated apples showed browning, compared with approximately 25% under traditional conditions.
Internal browning is particularly challenging for apple producers because the damage is often invisible until the fruit is cut open. Consequently, affected apples can lead to rejected shipments, financial losses, and reduced consumer confidence.
“By fine-tuning storage temperature and oxygen levels through dynamic controlled atmosphere (DCA) storage technology, we can substantially reduce internal browning while preserving the crisp texture, flavor, and overall eating experience that consumers expect from SnapDragon,” said Yosef Al Shoffe, Senior Research Associate in Cornell’s School of Integrative Plant Science.
SnapDragon apples were developed through Cornell's apple breeding program by Susan Brown, using a cross between Honeycrisp and NY752. Introduced in 2013, the variety is recognized for its crisp texture and distinctive sweet-spicy flavor.
Al Shoffe conducted experiments using apples harvested from commercial orchards in the Hudson Valley and western New York. Researchers found that maintaining extremely low oxygen levels helped protect fruit cells during extended storage.
“Using DCA storage technology to maintain very low oxygen levels helps stabilize fruit metabolism, reducing cellular damage that leads to browning,” said Al Shoffe.
“This approach relies on existing controlled-atmosphere storage infrastructure, making it practical and immediately applicable for commercial operations,” he added.
The method also outperformed treatment with 1-MCP, an ethylene inhibitor that increased internal browning in SnapDragon apples. Subsequent commercial trials at storage facilities across New York confirmed the research findings.
“This kind of applied research is exactly why Cornell’s apple program is so valuable to growers,” said Jim Bittner, president of Bittner-Singer Orchards and executive director of the New York State Horticultural Society.
Researchers plan additional evaluations involving different growing locations, harvest maturity stages, and storage durations to determine how broadly the technique can be applied across commercial apple operations.
Photo Credit: pexels-enginakyurt