Physiological disorder development of ‘Honeycrisp’ apples after pre- and post-harvest 1-methycyclopropene (1-MCP) treatments

2021 ◽  
Vol 182 ◽  
pp. 111703
Author(s):  
Yosef Al Shoffe ◽  
Jacqueline F. Nock ◽  
Yiyi Zhang ◽  
Christopher B. Watkins
Keyword(s):  
Physiological Disorder ◽  
Post Harvest ◽  
Honeycrisp Apples

scholarly journals Responses of ‘Honeycrisp’ Apples to Short-term Controlled Atmosphere Storage Established During Temperature Conditioning

HortScience ◽  
2019 ◽  
Vol 54 (9) ◽  
pp. 1532-1539 ◽  
Author(s):  
Corina Serban ◽  
Lee Kalcsits ◽  
Jennifer DeEll ◽  
James P. Mattheis
Keyword(s):  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Physiological Disorder ◽  
Ethylene Concentration ◽  
Bitter Pit ◽  
Honeycrisp Apples ◽  
Cavity Development ◽  
Postharvest Management

‘Honeycrisp’ apples are susceptible to bitter pit, a physiological disorder that impacts peel and adjacent cortex tissue. ‘Honeycrisp’ is also susceptible to chilling injury (CI) that can be prevented by holding fruit at 10 to 20 °C after harvest for up to 7 days. This temperature conditioning period reduces CI risk but can enhance bitter pit development. Previous research demonstrated a controlled atmosphere (CA) established during conditioning can reduce ‘Honeycrisp’ bitter pit development without inducing other physiological disorders. The objective of this research was to evaluate the duration of CA needed to reduce bitter pit development. Experiments were conducted in 2014, 2016, and 2017 with fruit obtained from commercial orchards in Washington State and, in 2017 only, Ontario, Canada. Half the fruit were treated with 42 µmol·L−1 1-methycyclopropene (1-MCP) for 24 hours at 10 °C immediately following harvest. The untreated fruit were held at the same temperature (10 °C) in a different cold room. Following 1-MCP treatment, all fruit were conditioned at 10 °C for an additional 6 days, then fruit was cooled to 2.8 °C. During conditioning, fruit were held in air or CA (2.5 kPa O2, 0.5 kPa CO2) established 1 day after harvest, for 1 to 8 weeks, then in air. All fruit were removed from cold storage after 4 months and then held 7 days at 20 °C. Fruit from most orchards/years stored in CA developed less bitter pit compared with fruit stored continuously in air. CA during conditioning also reduced poststorage peel greasiness but CA for 2 weeks or longer enhanced cortex cavity development in some orchard lots. Treatment with 1-MCP did not reduce bitter pit but enhanced development of peel leather blotch and core browning for some orchards/years. 1-MCP–treated fruit slowed the loss of soluble solids content, titratable acidity, and reduced internal ethylene concentration. Results suggest the potential for postharvest management of bitter pit development in ‘Honeycrisp’ apples by CA established during conditioning with minimal development of other postharvest disorders.

scholarly journals Managing Bitter Pit in ‘Honeycrisp’ Apples Grown in the Mid-Atlantic United States with Foliar-applied Calcium Chloride and Some Alternatives

2015 ◽  
Vol 25 (3) ◽  
pp. 385-391 ◽  
Author(s):  
Alan R. Biggs ◽  
Gregory M. Peck
Keyword(s):  
United States ◽  
Calcium Chloride ◽  
Future Study ◽  
High Rate ◽  
Chloride Salt ◽  
Physiological Disorder ◽  
Total Percentage ◽  
Bitter Pit ◽  
Honeycrisp Apples ◽  
Negative Impacts

Three separate experiments were conducted to test standard calcium chloride salt (CaCl2) rates and several new formulations of calcium (Ca) for amelioration of bitter pit, a Ca-related physiological disorder that affects fruit of many apple (Malus ×domestica) cultivars, including the popular cultivar Honeycrisp. Even small amounts of bitter pit damage make apples unmarketable. We evaluated various formulations of Ca to compare their effectiveness in controlling bitter pit, including proprietary Ca products (InCa™, Sysstem-Cal™, Vigor-Cal™, XD10, and XD505) with and without antitranspirant. Calcium chloride is the most common Ca product used to reduce bitter pit incidence, but it has negative impacts, such as phytotoxicity and corrosiveness. Of the products that were tested in 2011, XD10 at the high rate and XD505 are candidates for future study. In 2012, both the CaCl2 and XD10 treatments had lower bitter pit severity than the nontreated control, but only the CaCl2 treatments had a lower total percentage of fruit with bitter pit compared with the control. The antitranspirant reduced bitter pit incidence in one of three treatments. Full season Ca treatments and higher rates (up to 23.5 lb/acre per season of elemental Ca) are needed to significantly reduce bitter pit incidence in ‘Honeycrisp’ apples in the mid-Atlantic United States.

scholarly journals Bitter pit in apples: pre- and postharvest factors: A review

2016 ◽  
Vol 14 (4) ◽  
pp. e08R01 ◽  
Author(s):  
Tomislav Jemrić ◽  
Ivan Fruk ◽  
Mladen Fruk ◽  
Sanja Radman ◽  
Lovro Sinkovič ◽  
...  
Keyword(s):  
Prediction Models ◽  
Causative Factor ◽  
Calcium Deficiency ◽  
Mineral Elements ◽  
High Concentration ◽  
Physiological Disorder ◽  
Post Harvest ◽  
Bitter Pit ◽  
Storage Methods

Bitter pit is a physiological disorder that significantly reduces the quality of apples. Although it has been detected since the beginning of the last century, still there is little known about the mechanism of its occurrence. According to numerous studies, bitter pit is formed as a result of calcium deficiency in the fruit. Some authors cite the high concentration of gibberellins, later in the production season, most probably caused by excessive activity of the roots, as the chief causative factor. Beside Ca, there are several factors that can also contribute to its development, like imbalance among some mineral elements (N, P, K and Mg), cultivar, rootstock, the ratio of vegetative and generative growth, post-harvest treatments and the storage methods. There are some prediction models available that can estimate the risk of bitter pit in apples, but even those are not always reliable. The aim of this review was to encompass the pre and postharvest factors which cause bitter pit and point out the directions for solving this problem.

Pre-harvest hexanal spray reduces bitter pit and enhances post-harvest quality in ‘Honeycrisp’ apples (Malus domestica Borkh.)

2020 ◽  
Vol 273 ◽  
pp. 109610
Author(s):  
Erika J. DeBrouwer ◽  
Karthika Sriskantharajah ◽  
Walid El Kayal ◽  
J. Alan Sullivan ◽  
Gopinadhan Paliyath ◽  
...  
Keyword(s):  
Malus Domestica ◽  
Malus Domestica Borkh ◽  
Post Harvest ◽  
Bitter Pit ◽  
Honeycrisp Apples

scholarly journals Acetaldehyde and Ethanol Metabolism during Conditioning and Air Storage of ‘Honeycrisp’ Apples

HortScience ◽  
2018 ◽  
Vol 53 (9) ◽  
pp. 1347-1351 ◽  
Author(s):  
Yosef Al Shoffe ◽  
Abdul Sattar Shah ◽  
Jacqueline F. Nock ◽  
Christopher B. Watkins
Keyword(s):  
Chlorophyll Concentration ◽  
Pyruvate Decarboxylase ◽  
Ethanol Metabolism ◽  
Physiological Disorder ◽  
Ethylene Concentration ◽  
Conditioning Period ◽  
Conditioning Treatment ◽  
Honeycrisp Apples ◽  
Subsequent Storage ◽  
Soft Scald

‘Honeycrisp’ apples are susceptible to the physiological disorder soft scald, especially when stored at temperatures close to 0 °C. The disorder can be reduced by a conditioning treatment of 10 °C for 7 days before storage, but little is known about the underlying physiology of disorder development. The effects of storing ‘Honeycrisp’ apples in air at 0.5 °C for a total of 140 days, without and with conditioning, on internal ethylene concentration (IEC), ethanol and acetaldehyde concentrations, and activities of alcohol dehydrogenase (ADH) and pyruvate decarboxylase (PDC) were investigated in relation to soft scald incidence. Fruit were selected on the basis of background color (chlorophyll concentration) using a nondestructive delta absorbance (DA) meter to minimize variability of fruit maturation. Conditioning reduced soft scald incidence to 1% compared with 28% in unconditioned fruit. During the conditioning period, IECs were usually greatest in the conditioned fruit, with no effect on ethanol and acetaldehyde concentrations. During subsequent storage, IEC was greatest in conditioned fruit, whereas ethanol and acetaldehyde concentrations were generally less. However, ADH and PDC activities were unaffected consistently by conditioning or during storage.

scholarly journals Effect of Biostimulants on Apple Quality at Harvest and After Storage

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1214
Author(s):  
Sebastian Soppelsa ◽  
Markus Kelderer ◽  
Raffaele Testolin ◽  
Damiano Zanotelli ◽  
Carlo Andreotti
Keyword(s):  
Calcium Chloride ◽  
Foliar Application ◽  
Calcium Deficiency ◽  
Seaweed Extract ◽  
Physiological Disorder ◽  
Post Harvest ◽  
Combined Application ◽  
Fruit Skin ◽  
Tree Canopies ◽  
Apple Quality

Nutritional unbalances, such as calcium deficiency at the fruit level, are generally the causative agent of post-harvest disorders in apples. Foliar application of Ca as calcium chloride is the current solution to increase Ca concentration in apples, even though the effectiveness of this approach is often not satisfactory. In this research, we tested the efficacy of a combined application of Ca with selected biostimulants to improve apple quality and to reduce the incidence of storage disorders. The experiment was conducted in two “Jonathan” apple orchards that differed in management systems and characteristics. Tree canopies were sprayed with calcium chloride alone and in combination with a commercial product containing zinc and silicon or a seaweed extract. The seaweed extract increased apple quality by boosting the reddish coloration (+32% of color index) and by enhancing final anthocyanin concentration of fruit skin. Both biostimulants significantly reduced (by 20%) the incidence of the physiological disorder, known as “Jonathan spot”, after 160 days of storage. Increased concentration of nutrients (Ca, Zn, and Mn) in the skin of apples after biostimulant applications, together with changes of the phenolic profile during the storage, are discussed as the possible causes of the reduced fruit susceptibility to post-harvest disorders.

scholarly journals Initial Short-term Storage at 33 °F Reduces Physiological Disorder Development in ‘Honeycrisp’ Apples

2018 ◽  
Vol 28 (4) ◽  
pp. 481-484 ◽  
Author(s):  
Yosef Al Shoffe ◽  
Christopher B. Watkins
Keyword(s):  
Low Temperature ◽  
Specific Time ◽  
Short Term ◽  
Physiological Disorder ◽  
Time Period ◽  
Bitter Pit ◽  
Short Term Storage ◽  
Honeycrisp Apples ◽  
Soft Scald ◽  
Term Storage

Initial short-term storage is a treatment where fruit are cooled to 33 °F for a specific time period and then moved to 38 °F until the end of storage. Its effects on the development of physiological disorders in ‘Honeycrisp’ apples (Malus domestica) were investigated for two seasons. During the first season, fruit were harvested from two orchards and stored at 33 and 38 °F, with and without 1 week of conditioning at 50 °F, or stored for 4 weeks at 33 °F followed by 4 weeks at 38 °F. All fruit were stored for a total of 8 weeks. In the second season, fruit were harvested from one orchard and stored at 38 °F either with or without 1 week of conditioning at 50 °F, or stored for 1 week at 33 °F and moved to 38 °F for 15 weeks followed by 7 d at 68 °F. Short-term storage (1 to 4 weeks) at 33 °F decreased bitter pit for all orchards in the two seasons, except in comparison with the continuous 33 °F storage in the first season; soft scald was also reduced in the first season compared with continuous storage at 33 °F, with higher incidence of soft scald in orchard one compared with orchard two. Initial short-term storage at 33 °F resulted in lower soggy breakdown incidence compared with storage at 33 °F with 1 week of conditioning at 50 °F for fruit from orchard two in the first season, the only year when low-temperature injuries were observed. In conclusion, initial short-term storage at 33 °F followed by storage at 38 °F maintained the highest percentage of healthy fruit in the two seasons.

scholarly journals Impacts of 1-Methylcyclopropene and Controlled Atmosphere Established during Conditioning on Development of Bitter Pit in ‘Honeycrisp’ Apples

HortScience ◽  
2017 ◽  
Vol 52 (1) ◽  
pp. 132-137 ◽  
Author(s):  
James P. Mattheis ◽  
David R. Rudell ◽  
Ines Hanrahan
Keyword(s):  
Storage Temperature ◽  
Color Change ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Physiological Disorder ◽  
Commercial Harvest ◽  
Bitter Pit ◽  
Honeycrisp Apples

‘Honeycrisp’ apples are susceptible to develop the physiological disorder bitter pit. This disorder typically develops during storage, but preharvest lesion can also develop. ‘Honeycrisp’ is also chilling sensitive, and fruit is typically held at 10–20 °C after harvest for up to 7 days to reduce development of chilling injury (CI) during subsequent cold storage. This temperature conditioning period followed by a lower storage temperature (2–4 °C) reduces CI risk but can exacerbate bitter pit development. Bitter pit development can be impacted in other apple cultivars by the use of controlled atmosphere (CA) storage and/or 1-methylcyclopropene (1-MCP). Studies were conducted to evaluate efficacy of CA and/or 1-MCP to manage ‘Honeycrisp’ bitter pit development. Apples from multiple lots, obtained at commercial harvest, were held at 10 °C for 7 days and then cooled to 3 °C. Half the fruit was exposed to 42 μmol·L−1 1-MCP the day of receipt while held at 10 °C. Fruit were stored in air or CA (3 kPa O2, 0.5 kPa CO2 for 2 days, then 1.5 kPa O2, 0.5 kPa CO2) established after 1 day at 10 °C or after 7 days at 10 °C plus 2 days at 3 °C. Fruit treated with 1-MCP and/or stored in CA developed less bitter pit compared with untreated fruit stored in air, and bitter pit incidence was lowest for 1-MCP-treated fruit with CA established during conditioning. Development of diffuse flesh browning (DFB) and cavities, reported to occur during ‘Honeycrisp’ CA storage, was observed in some lots. Incidence of these disorders was not enhanced by establishing CA 2 days compared with 9 days after harvest. 1-MCP and CA slowed peel color change, loss of soluble solids content (SSC) and titratable acidity (TA), and reduced ethylene production and respiration rate. The results indicate potential for the postharvest management of bitter pit development in ‘Honeycrisp’ apple through use of 1-MCP and/or CA storage.

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