Postharvest Aminoethoxyvinylglycine (AVG) Dips on Storage Characteristics of 'Golden Delicious' and 'Red Delicious' Apples

'Golden Delicious' and 'Red Delicious' apple fruits were dipped in Aminoethoxyvinylglycine (ReTain (R)) solutions at the concentrations 0, 250, 500 and 1000 mg.L-1 for one minute and stored in a cool room at 0 +/- 1 degrees C and 85-90% relative humidity for 3 or 6 months to study the effect of treatments on fruit storage characteristics. 'Golden Delicious' and 'Red Delicious' apples dipped in 500 or 1000 mgl(-1) AVG solutions maintained firmness and acidity, and the percent of superficial scald incidence was lower than that of untreated fruits. By 6 months fruit had softened, lost acidity and superficial scald incidence had increased, but to a lesser degree than in untreated fruit. AVG, especially at 1000 mg L-1 decreased the development of fruit peel colour (carotene and anthocyanin), as well as decreased the rate of respiration of fruits after 6 months storage.