Ethanol vapor, initial low O2, and high CO2 stresses in the storage of Laetitia Plums

The objective of this work was to evaluate the effect of treatments with ethanol vapor, and initial low O2 (ILOS) and high CO2 (IHCO2S) stresses on the ripening and maintenance of the quality of Laetitia plums, especially regarding internal browning (IB). The treatments evaluated were control, ethanol vapor (0.5 and 1.5%), ILOS (1.5 kPa), and IHCO2S (15 kPa). Respiratory and ethylene production rates, flesh firmness, titratable acidity, soluble solids, peel color, and incidence and severity of IB were evaluated after 20 (20CS + 4SL) and 30 (30CS + 4SL) days of cold storage [0.5 ± 0.1°C and relative humidity (RH) of 96 ± 2%] plus 4 days of shelf life under room condition (23 ± 5°C and RH of 60 ± 5%). Ethanol vapor treatments (0.5 and 1.5%) and ILOS (1.5 kPa) delayed the ripening of “Laetitia” plums. These treatments prevented IB for up to 20CS + 4SL and reduced the incidence and severity of this disorder for up to 30CS + 4SL. Practical applications This study analyzes a method of treatment with ethanol vapor and low initial O2 (ILOS) and high CO2 (IHCO2S) stresses as a way to preserve the quality of “Laetitia” plums along with refrigeration. It is a good method to reduce the incidence of internal darkening of this fruit during cold storage. Also, it provides guidelines for the application of a modified atmosphere along with refrigeration for better conversation but “Laetitia” plums.