3.1. Weight loss and firmness
Apple dry weight was 12%. The weight loss after 10
days of storage at 4 C in air was quite low (0.22%) (Fig.
1). Similar weight loss was reported by Kim et al.
(1993b) in several MP apple cultivars stored at 2 C for
12 days. Probably the closed plastic boxes used for
sample storage created a saturated or nearly saturated
atmosphere with regard to water vapour, which minimized
water loss in spite of increased transpiration rate
through the peeled surface . . A correlation was found
between weight loss and storage time (R ¼ 0:798).
Howard and Griffin (1993) also reported that MP carrot
sticks showed no weight loss after 15 days of storage at
2.5 C and attributed this to the high relative humidity
inside the package.
After seven days of storage at 4 C a 50% loss of the
initial firmness was observed with the rate of loss greater
as storage progressed (Fig. 2). Many researchers have
indicated that a fundamental problem in the extension