Effects of harvest maturity on quality, physiological and pathological disorders during storage of 'Gala' apples

For two years 'Mondial Gala' and 'Royal Gala' apples were picked at different stages of maturity (early, commercial and late harvest), ripened immediately at 20 degrees C or stored in air at 0 degrees C for 60, 120 and 180 days and held at 20 degrees C after removal from storage. The fruit harvested when starch degradation was 3.5-4 (scale 1-5), ground colour light green-yellow (L*72-77, a* -5 -0; b* 32-38) and firmness 7-8 Kg(f) was free from internal breakdown and not highly susceptible to superficial scald and rots up to 60-120 days of storage. Acceptable-good preference was attributed to fruit of this maturity stage ripened after harvest or stored for 60 days. Quality decreased noticeably when fruit was stored for more than 120 days, due to the extreme loss of hardness, crispness, juiciness, acidity and fruity aroma with the increase in mealiness. Texture and flavour attributes in fruit with lower values than 5 Kgf of firmness, 12% of soluble solid content and 0.3 meq/10 ml of titratable acidity were not appreciated by a trained panel. Shelf-life periods longer than 7 days at 20 degrees C, experimented in 'Mondial Gala' apples after 60 days of storage, led to quality loss and increased the fruit's susceptibility to rots and shrivel.