scholarly journals Cultivar and Conditioning Treatment Affect Development of Red Drupe in Blackberry Fruit

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 640f-640
Author(s):  
P. Perkins-Veazie ◽  
J.K. Collins ◽  
J.R. Clark
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Titratable Acidity ◽  
Cultivar Differences ◽  
Total Anthocyanin ◽  
Low Temperature Storage ◽  
Conditioning Treatment ◽  
Temperature Damage ◽  
And Storage ◽  
Temperature Storage

Blackberry fruit often exhibit an unattractive discoloration following harvest and storage. This redness appears at random on the berry and has been associated with sunburn or high temperature damage, or with fruit harvested less than fully ripe. We began a study to separate and identify causes of red drupe. Black (fully ripe) berries, free of sunburn, of six blackberry cultivars were harvested in the morning and subjected to conditioning treatments of 20 hours at 2 or at 20°C, followed by 7 days storage at 2°C. Strong cultivar differences and effects of conditioning treatment were found. `Navaho', `Arapaho' and `Chester' had little or no red drupe, regardless of conditioning treatment. As much as 50% of `Shawnee' and `Choctaw' berries exhibited red drupe, with more appearing in fruit conditioned at 2°C. Development of red drupe in berries conditioned at 2°C was quadratically related to total anthocyanin and juice pH, while that of fruit conditioned at 20°C was quadratically related to percent titratable acidity. The red drupe disorder in blackberries is exacerbated by low temperature storage and may be due to decreased cellular pH and subsequent anthocyanin glycosylation in individual drupelets.

scholarly journals Effect of Mechanical Injury and Low Temperature Storage on the Accumulation of Glycoalkaloids in the Tubers of 7 Varieties of Potato (Solanum Tuberosum L.) grown in Oman

2003 ◽  
Vol 8 (2) ◽  
pp. 83
Author(s):  
Elsadig A. Eltayeb ◽  
Sana Salem Al-Sinani ◽  
I. A. Khan
Keyword(s):  
Low Temperature ◽  
Solanum Tuberosum L ◽  
Storage Period ◽  
Mechanical Injury ◽  
Potato Tubers ◽  
Low Temperature Storage ◽  
Glycoalkaloid Content ◽  
And Storage ◽  
Safety Limit ◽  
Temperature Storage

Tubers from 7 potato varieties were analyzed for their rates of glycoalkaloid accumulation in response to stresses of three types of mechanical injury and low temperature storage. Mechanical injuries were found to greatly stimulate glycoalkaloid accumulation in both peel and flesh of tubers. The extent of glycoalkaloid accumulation appears to depend on variety, type of mechanical injury, and storage period. Most of the injury-stimulated glycoalkaloid accumulation occurred within 7 and 14 days after treatment. Cutting the tubers resulted in the highest content of glycoalkaloids both in flesh and peel up to levels that exceeded the upper safety limit of 200 mg/kg FW. Injury stimulated α-solanine accumulation in stored potato tubers is more than α-chaconine, resulting in a decrease in the α-chaconine: α-solanine ratio. When tubers were stored at low temperature, the rate of glycoalkaloid accumulation was found to be independent of the glycoalkaloid level at harvest. The greatest increase in total glycoalkaloid content of the seven varieties was found after two weeks of storage at both 4 ºC and 10 ºC. Further storage at these temperatures resulted in a decrease in the rate of glycoalkaloid accumulation in most of them. At 10 ºC glycoalkaloid content tended to increase more rapidly than at 4 ºC. The α-solanine content of the tubers showed an increase following low temperature storage.  

scholarly journals Conditioning of Florida Grapefruit to Reduce Peel Stress during Low-temperature Storage

HortScience ◽  
1990 ◽  
Vol 25 (2) ◽  
pp. 209-211 ◽  
Author(s):  
W.R. Miller ◽  
D. Chun ◽  
L.A. Risse ◽  
T.T. Hatton ◽  
R.T. Hinsch
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Chilling Injury ◽  
Citrus Paradisi ◽  
Low Temperature Storage ◽  
Peel Stress ◽  
Subsequent Storage ◽  
Temperature Storage

`Thompson' pink grapefruit (Citrus paradisi Macf.), waxed or film-wrapped, treated with thiabendazole (TBZ) or untreated, were used to determine the effect of high-temperature conditioning at 31C for 3 days on fruit during subsequent storage for 4 weeks at 1 or 10C. Chilling injury (CI) developed in all conditioned fruit stored at 1C, but was drastically reduced in film-wrapped compared to waxed fruit. Thiabendazole slightly reduced CI, and fruit held at 10C had fewer CI symptoms than those held at 1C for 4 weeks. Conditioning Florida grapefruit at 31C for 3 days did not allow subsequent storage at 1C without rind discoloration. Chemical name used: 2-(4'-thiazolyl)-benzimidazole (thiabendazol, TBZ).

scholarly journals The Degreening of `Fallglo' Tangerine

1997 ◽  
Vol 122 (4) ◽  
pp. 547-552 ◽  
Author(s):  
Peter D. Petracek ◽  
Lymari Montalvo
Keyword(s):  
Low Temperature ◽  
Exposure Time ◽  
Water Loss ◽  
Storage Temperature ◽  
Citrus Reticulata ◽  
Early Season ◽  
Low Temperature Storage ◽  
Time Periods ◽  
And Storage ◽  
Temperature Storage

`Fallglo' (Bower citrus hybrid [Citrus reticulata Blanco × (C. reticulata Blanco × C. paradisi Macf.)] × `Temple' [C. reticulata Blanco × C. sinensis L.] is an early season tangerine that is reportedly hypersensitive to ethylene exposure during degreening. The effects of ethylene exposure time, waxing, and storage temperature on `Fallglo' color were examined to assess degreening strategies. Exposure to 5 μL·L-1 ethylene for 24 or 48 hours hastened degreening, and internal ethylene levels increased following the time periods of ethylene exposure. Fruit not exposed to ethylene, or exposed for shorter periods (2 or 6 hours), degreened slowly during storage at 15.5 °C and internal ethylene levels remained low. Low-temperature storage (4.5 °C) or waxing hindered degreening after ethylene exposure but decreased water loss. Degreening after ethylene exposure was faster for fruit stored at 15.5 than 26.5 °C.

scholarly journals Foliar Application of Salicylic Acid at Different Phenological Stages of Peach Fruit CV. ‘Flordaking’ Improves Harvest Quality and Reduces Chilling Injury during Low Temperature Storage

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1981
Author(s):  
Irfan Ali ◽  
Xiukang Wang ◽  
Mohammad Javed Tareen ◽  
Fahad Masoud Wattoo ◽  
Abdul Qayyum ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Low Temperature ◽  
Fruit Quality ◽  
Foliar Application ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Growth Stages ◽  
Low Temperature Storage ◽  
Temperature Storage

Peaches are well-liked amongst the stone fruits in Pakistan. The peach industry faces significant losses, from harvesting to marketing. The objective of this study was to investigate the effectiveness of foliar sprays of salicylic acid (SA) on the fruit quality of peaches (cv. ‘Flordaking’) at the harvest and postharvest life or stages. Different concentrations of SA (control, 1, 2 and 3 mM) were sprayed on the plants at three growth stages of fruit, i.e., the cell division, cell enlargement and pit-hardening stages. In general, all the SA treatments improved the fruit quality at harvest and maintained higher levels of flesh firmness, titratable acidity and ascorbic acid during storage. However, fruit weight loss, soluble solid contents, membrane leakage, chilling injury, color development, disease and decay incidence and the climacteric peak of ethylene were lowered by SA treatment after six weeks of low-temperature storage. SA at a 3-mM concentration was proven to be the most effective in maintaining the quality for a longer period of time during low-temperature storage. Based on the results, it can be concluded that the application of SA at fruit development stages can improve the harvest quality and storability of ‘Flordaking’ peaches.

scholarly journals Reducing External Chilling Injury in Stored `Hass' Avocados with Dry Heat Treatments

1995 ◽  
Vol 120 (6) ◽  
pp. 1050-1056 ◽  
Author(s):  
Allan B. Woolf ◽  
Christopher B. Watkins ◽  
Judith H. Bowen ◽  
Michael Lay-Yee ◽  
John H. Maindonald ◽  
...  
Keyword(s):  
Low Temperature ◽  
Chilling Injury ◽  
Persea Americana ◽  
Low Temperature Storage ◽  
Dry Heat ◽  
Hot Air ◽  
Temperature Damage ◽  
Marketable Fruit ◽  
Hsp Genes ◽  
Temperature Storage

`Hass' avocados (Persea americana Mill.) were heated in air at 25 to 46C for 0.5 to 24 hours and stored at 0, 2, or 6C. After storage, fruit were ripened at 20C and their quality was evaluated. In unheated fruit, external chilling injury occurred in fruit stored at 0 or 2C, hut not 6C. Chilling injury was also evident after storage at 2C in fruit heated at 34C, and to a lesser extent in fruit heated at 36C. A heat treatment (HT) of 38C for 3, 6, or 10 hours and 40C for 0.5 hour further reduced external chilling injury induced by storage at 2C. These HTs did not reduce internal fruit quality and resulted in more marketable fruit than unheated fruit stored at 6C. Low-temperature storage and HT slowed avocado ripening, resulting in longer shelf life after storage. In flesh tissue sampled directly after selected HTs, the levels of mRNA homologous to cDNA probes for two plant heat-shock protein (HSP) genes (HSP17 and HSP70) increased to a maximum at 40C and declined at higher temperatures. These increases in gene expression coincided with the extent to which HTs prevented chilling injury. Hot-air HTs confer significant protection against low-temperature damage to avocados.

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