366 Effects of Postharvest Heat, Methyl Jasmonate Dip, and 1-Methylcyclopropene Vapor Treatments on Quality Maintenance and Decay Development in `Golden Delicious' Apples

Air heat, methyl jasmonate dip, and vapor treatments with the ethylene action inhibitor 1-methylcyclopropene (MCP) were used to evaluate their effects on ripening-related characteristics and susceptibility to fungal decay in `Golden Delicious' apples (Malus ×domestica Borkh.) through 5 months of storage at 0 °C and ripening at 20 °C for 7 days. Preclimacteric fruit were treated with MCP vapor at a concentration of 1 μL•L-1 for 18 h at 20 °C, 38 °C air for 4 days, methyl jasmonate dip at concentrations of 10-5 and 10-4 for 3 min at 20 °C, combinations thereof, or left untreated before storage in air at 0 °C. One set of untreated fruit was stored in a controlled atmosphere of 1.5 O2 and 2.5% CO2 at 0 °C. The MCP treatment and CA storage delayed ripening, as indicated by better retention of green peel color and flesh firmness, and the reduced respiration, ethylene production rates, and volatile (both flavor- and superficial scald-associated) levels that were observed upon transferring the fruit to 20 °C. The MCP treatment followed by air storage delayed ripening more than CA storage. The heat treatment also delayed ripening but hastened skin yellowing. While methyl jasmonate dips had no significant effect on ripening, they were the only treatments used that reduced the incidence of postharvest decay and discolored the surface of some fruit. The results indicate that MCP may provide an effective alternative to CA for maintaining quality during cold storage and ripening. The results also indicate that methyl jasmonate dip treatment may reduce postharvest decay of fruit while maintaining fruit quality.

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Effects of 1-Methylcyclopropene and Heat Treatments on Ripening and Postharvest Decay in `Golden Delicious' Apples

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.128.1.0120 ◽

2003 ◽

Vol 128 (1) ◽

pp. 120-127 ◽

Cited By ~ 36

Author(s):

Robert A. Saftner ◽

Judith A. Abbott ◽

William S. Conway ◽

Cynthia L. Barden

Keyword(s):

Heat Treatment ◽

Cold Storage ◽

Ethylene Production ◽

Titratable Acidity ◽

Heat Treatments ◽

Penicillium Expansum ◽

Colletotrichum Acutatum ◽

Peel Color ◽

Golden Delicious ◽

Force Profile

Prestorage heat, CA storage, and pre- and poststorage treatments with the ethylene action inhibitor, 1-methylcyclopropene (MCP), were tested for their efficacy at inhibiting fungal decay and maintaining quality in `Golden Delicious' apples [Malus sylvestris (L.) Mill. Yellow Delicious Group] stored 0 to 5 months at 0 °C and 7 days at 20 °C. Before storage in air at 0 °C, preclimacteric fruit were treated with either MCP at a concentration of 1 μL·L-1 for 17 hours at 20 °C, 38 °C air for 4 days, MCP plus heat, or left untreated. Some sets of untreated fruit were stored in a controlled atmosphere of 1.5 kPa O2 and 2.5 kPa CO2 at 0 °C while other sets were removed from cold storage in air after 2.5 or 5 months, warmed to 20 °C, and treated with 1 μL·L-1 MCP for 17 hours. Prestorage MCP, heat, MCP plus heat treatments and CA storage decreased decay severity caused by wound-inoculated Penicillium expansum Link, Botrytis cinerea Pers.:Fr., and Colletotrichum acutatum Simmonds (teleomorph Glomerella acutata J.C. Guerber & J.C. Correll sp.nov.). Poststorage MCP treatment had no effect on decay severity. Both prestorage MCP treatment and CA storage delayed ripening as indicated by better retention of green peel color, titratable acidity, and Magness-Taylor flesh firmness, and the reduced respiration, ethylene production rates, and volatile levels that were observed upon transferring the fruit to 20 °C. The prestorage MCP treatment delayed ripening more than CA storage. Following 5 months cold storage, the prestorage MCP treatment maintained the shape of the compression force/deformation curve compared with that of fruit at harvest, as did CA storage, but at a lower force profile. The heat treatment had mixed effects on ripening: it hastened loss of green peel color and titratable acidity, but maintained firmness and delayed increases in respiration, ethylene production and volatile levels following cold storage. The MCP plus heat treatment inhibited ripening more than heat treatment alone but less than MCP treatment alone. In one of 2 years, the MCP plus heat treatment resulted in superficial injury to some of the fruit. Results indicated that MCP may provide an effective alternative to CA for reducing decay severity and maintaining quality during postharvest storage of `Golden Delicious' apples. Prestorage heat to control decay and maintain quality of apples needs further study, especially if used in combination with MCP.

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(203) Responses of `Golden Delicious' Apples to 1-MCP Applied in Air and Water

HortScience ◽

10.21273/hortsci.41.4.1052a ◽

2006 ◽

Vol 41 (4) ◽

pp. 1052A-1052

Author(s):

Luiz Argenta ◽

Xuetong Fan ◽

James Mattheis

Keyword(s):

Color Change ◽

Physiological Responses ◽

Titratable Acidity ◽

Fruit Softening ◽

Malus Sylvestris ◽

Peel Color ◽

Brown Discoloration ◽

Golden Delicious ◽

Ethylene Action ◽

Treatment Concentration

The efficacy of the ethylene action inhibitor 1-methylcyclopropene (1-MCP) applied in water to slow ripening of `Golden Delicious' [Malus sylvestris var. domestica (Borkh.) Mansf.] apples was evaluated in comparison with 1-MCP applied as a gas in air. The material was applied by dipping fruit in 1-MCP water solutions (0, 0.03, 0.3 or 3 μM) for 4 min, or by exposing fruit to 1-MCP gas (0, 0.01, 0.1 or 1 μL·L-1) in air for 12 h. Fruit were held in air at 20 °C for 25 days after treatment or stored at 0.5 °C in air for up to 6 months followed by 7 days in air at 20 °C. Application of 1-MCP in water or air delayed the increase in respiration and ethylene production associated with fruit ripening, and reduced the amount of fruit softening, loss of acidity and change in peel color. Treatments applied in water required a concentration 700-fold higher compared to those applied in air to induce similar physiological responses. Fruit responses to 1-MCP varied with treatment concentration, and the maximum effects were obtained at concentrations of 0.1 or 1 μL·L-1 in air and 3 μM in water. Peel color change was impacted less than retention of firmness and titratable acidity for some 1-MCP treatments. Treatment with 1-MCP was less effective for slowing peel degreening when treated fruit were stored at 0.5 °C compared to storage at 20 °C. In 1 of the 3 years of this study, fruit treated with 1-MCP and stored in air at 0.5 °C developed a peel disorder typified by a gray-brown discoloration that is unlike other disorders previously reported for this cultivar.

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Effect of combining MCP treatment, heat treatment, and biocontrol on the reduction of postharvest decay of ‘Golden Delicious’ apples

Postharvest Biology and Technology ◽

10.1016/s0925-5214(02)00097-2 ◽

2003 ◽

Vol 27 (3) ◽

pp. 221-233 ◽

Cited By ~ 26

Author(s):

Britta Leverentz ◽

William S Conway ◽

Wojciech J Janisiewicz ◽

Robert A Saftner ◽

Mary J Camp

Keyword(s):

Heat Treatment ◽

Postharvest Decay ◽

Golden Delicious

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POSTHARVEST DECAY DEVELOPMENT ON GUAVA STORED UNDER SEVERAL CONTROLLED ATMOSPHERE CONDITIONS

Acta Horticulturae ◽

10.17660/actahortic.2012.934.26 ◽

2012 ◽

pp. 213-219

Author(s):

G.H.A. Teixeira ◽

J.F. Durigan ◽

L.O. Santos ◽

F.O. Ogassavara

Keyword(s):

Controlled Atmosphere ◽

Postharvest Decay ◽

Decay Development

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Improvement of Apple Quality and Storability by a Combination of Heat Treatment and Controlled Atmosphere Storage

HortScience ◽

10.21273/hortsci.44.6.1648 ◽

2009 ◽

Vol 44 (6) ◽

pp. 1648-1654 ◽

Cited By ~ 25

Author(s):

Ibrahim I. Tahir ◽

Eva Johansson ◽

Marie E. Olsson

Keyword(s):

Heat Treatment ◽

Combined Treatment ◽

Exposure Period ◽

Penicillium Expansum ◽

Controlled Atmosphere ◽

Fungal Decay ◽

Bitter Rot ◽

Bruise Susceptibility ◽

Bull's Eye ◽

Apple Quality

The effects of two nonchemical methods [controlled atmosphere (CA) storage and postharvest heating, alone or combined] on the quality (firmness, taste, color, and skin wax) and storability (losses resulting from bruising and fungal decay) of apples were investigated in a 3-year study. Fruits of two cultivars (cv. Aroma and cv. Ingrid Marie) were mechanically wounded on two opposing sides, inoculated with conidial suspensions of one of three pathogens [Pezicula malicorticis (bull's eye rot), Penicillium expansum (blue mould), and Colletotrichum gloeosporioides (bitter rot)], exposed to 40 °C for four different exposure periods (24, 48, 72, and 96 h), and stored either in air (21.0 kPa O2 + 0.03 kPa CO2) or in CA storage (2.0 kPa O2 + 2.0 kPa CO2) for 4 months. Effect of postharvest heating on bruise susceptibility of air- or CA-stored apples was also investigated. Cultivar Aroma apples generally showed higher bruise susceptibility than cv. Ingrid Marie. The sun-exposed side of apples was less sensitive to bruising than the shaded side and red phenotypes of these two cultivars also showed increased resistance to bruising as compared with standard phenotypes. Heat treatment and CA storage, either alone or in combination, decreased bruise occurrence in both cultivars. Pz. malicorticis was the more aggressive storage pathogen for both apple cultivars followed by P. expansum and C. gloeosporioides. The highest decay severity occurred in inoculated and nonheat-treated apples stored in air. Heat treatment, especially in combination with CA storage, showed an eradicative effect on the pathogens without any negative effects on apple quality. Heat treatment maintained flesh firmness during storage, reduced ethylene production, and caused clearly visible changes in epicuticular wax structure, resulting in a higher resistance to bruising or to natural and artificial infections with the pathogens. The effective exposure period could be reduced to 24 h, because a combination of heat treatment (at 40 °C for 24 h) and CA storage showed the best protective effect against bruising and fungal decay. This combined treatment decreased bull's eye rot by 86% and 60% and bitter rot by 73% and 65% in cv. Aroma and cv. Ingrid Marie, respectively, in comparison with untreated apples.

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(37) Metabolism of Apple Peel Constituents during Ripening is Differently Regulated by Ethylene

HortScience ◽

10.21273/hortsci.40.4.1005d ◽

2005 ◽

Vol 40 (4) ◽

pp. 1005D-1006

Author(s):

James Mattheis ◽

David Rudell

Keyword(s):

Chlorogenic Acid ◽

Apple Fruit ◽

Chlorophyll Degradation ◽

Fruit Peel ◽

Storage Duration ◽

Peel Color ◽

Apple Peel ◽

Golden Delicious ◽

Ethylene Action ◽

Atmosphere Storage

Metabolism of peel constituents was assessed during ripening of `Delicious' and `Golden Delicious' apples. The ethylene action inhibitor 1-methylcyclopropene (1-MCP) and/or controlled atmosphere storage (CA) were used to limit ethylene activity during and after storage at 1 °C. `Delicious' apples not exposed to 1-MCP developed a brownish discoloration (not superficial scald) during the initial 2 months of storage in air. LC/MS analyses of peel components indicated 1-MCP and/or CA inhibited the degradation of compounds responsible for red peel color (i.e., idaein) as well as other flavonoids. Ethylene regulation of metabolism of other phenolic and related constituents including (-)epicatechin and chlorogenic acid appears to be compound specific. The (-)epicatechin content is not impacted by 1-MCP or CA, while chlorogenic acid accumulation is reduced in fruit exposed to 1-MCP and/or stored in CA. β-carotene and lutein content in peel of `Delicious' fruit stored in air was lower compared with untreated controls. Chlorophyll degradation was enhanced in air-stored fruit previously exposed to 1-MCP; however, this result was not observed in 1-MCP exposed fruit from CA. Results for `Golden Delicious' apples also indicated that exposure to 1-MCP and CA, as well as storage duration, impacts metabolism of peel constituents. Chlorophyll degradation was delayed in fruit previously exposed to 1-MCP and then stored in CA. Impacts of 1-MCP and storage environment on concentrations of other `Golden Delicious' peel constituents increased with storage duration. The results indicate metabolism of apple fruit peel constituents during fruit ripening is differentially regulated by ethylene.

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Responses of ‘Golden Delicious’ Apples to 1-MCP Applied in Air or Water

HortScience ◽

10.21273/hortsci.42.7.1651 ◽

2007 ◽

Vol 42 (7) ◽

pp. 1651-1655 ◽

Cited By ~ 12

Author(s):

Luiz C. Argenta ◽

Xuetong Fan ◽

James P. Mattheis

Keyword(s):

Color Change ◽

Physiological Responses ◽

Titratable Acidity ◽

Fruit Softening ◽

Holding Period ◽

Malus Sylvestris ◽

Peel Color ◽

Golden Delicious ◽

Ethylene Action ◽

Treatment Concentration

The efficacy of the ethylene action inhibitor 1-methylcyclopropene (1-MCP) applied in water to slow ripening of ‘Golden Delicious’ [Malus sylvestris var. domestica (Borkh.) Mansf.] apples was evaluated in comparison with 1-MCP applied in air. The material was applied by dipping fruit in 1-MCP water solutions (0.03, 0.3, or 3 mmol·m−3) for 4 min or by exposing fruit to 1-MCP gas (0.42, 4.2, or 42 μmol·m−3) in air for 12 h. Fruit were held in air at 20 °C for 25 days after treatment or stored at 0.5 °C in air for up to 6 months followed by 7 days in air at 20 °C. Application of 1-MCP in water or air delayed the increase in respiration and ethylene production associated with fruit ripening and reduced the amount of fruit softening, loss of acidity, and change in peel color. Treatments applied in water required a 700-fold higher amount of active ingredient compared with treatments applied in air to induce similar physiological responses. Fruit responses to 1-MCP varied with treatment concentration, and the maximum effects were obtained at concentrations of 4.2 or 42 μmol·m−3 in air and 3 mmol·m−3 in water. Peel color change was impacted less than retention of firmness and titratable acidity for 1-MCP treatments applied at concentrations of 4.2 or 42 μmol·m−3 in air and 0.3 or 3 mmol·m−3 in water. Treatment with 1-MCP in air or water was less effective for slowing peel degreening when treated fruit were stored at 0.5 °C compared with storage at 20 °C. Fruit treated with 1-MCP and stored in air at 0.5 °C developed a peel disorder typified by a gray·brown discoloration that is unlike other disorders previously reported for this cultivar. Symptoms were present when fruit were removed from cold storage and no change in symptom appearance was observed during a 7-d holding period at 20 °C.

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