02892naa a2200253 a 450000100080000000500110000800800410001910000180006024501110007826000090018952021400019865000170233865000140235565000280236965000220239765000310241965000270245070000180247770000240249570000190251970000160253870000190255477300650257311360002025-10-16       2025    bl uuuu     u00u1 u    #d1 aPRANGE, R. K.  aHumidity Control and Its Implications in the Storage of Apples and PearsbA Review.h[electronic resource]  c2025  aAt harvest, the water content of apples and pears is at its maximum, about 83?85% by mass. The rate of fruit water loss  after harvest is a function of three factors: the fruit surface area, the epidermis water vapour permeance, and the difference  in internal and external fruit water vapour pressure. However, the water vapour pressure difference is the only factor that can  be controlled during storage, i.e. by altering the storage humidity. Curiously, most publications on apple and pear storage do not discuss storage humidity even though the postharvest quality of both depends largely upon it. Apples and pears can  experience up to ~2% mass loss without loss of commercial value, but further mass loss creates visible shrivelling, and  may also increase bitter pit, depending on the cultivar. The prevailing commercial advice has been to minimise mass loss  by maximising the relative humidity at the chosen storage temperature. However, this advice should be re-evaluated, and  humidity management protocols revised, from minimising mass loss to optimising mass loss. Growing evidence indicates that storage humidity affects the postharvest performance of apples and pears. A review of the literature over the last  100 years shows that some mass loss, achieved by lowering storage atmosphere humidity, can improve apple and pear  quality by reducing non-bitter pit disorders, bruising, respiration, ethylene production and decay, especially if the mass loss  occurs at the beginning of storage. The effects of mass loss on calcium-related disorders suggest that mass loss may affect  postharvest calcium redistribution in the fruit. The fruit mass loss for refrigerated air and controlled atmosphere rooms  can be estimated by collecting the defrost water from the refrigeration cooling coils and expressing this as a percentage of  the initial total mass of fruit in the room. A ?2-in-2? guideline (up to 2% mass loss in the first 2 months) is proposed, but  further research is needed to refine this guidance, especially for cultivars that may benefit from greater mass loss without  increasing shrivelling or bitter pit.  aCondensation  aMass loss  aPhysiological disorders  aPostharvest decay  aVapour pressure difference  aWater vapour permeance1 aWRIGHT, A. H.1 aDANIELS-LAKE, B. J.1 aNEUWALD, D. A.1 aK??PCKE, D.1 aARGENTA, L. C.  tApplied Fruit Science, Berlingv. 67, n. 405, p. 1-16, 2025.