scholarly journals (48) Prestorage Delay Effects on Soft Scald and Soggy Breakdown of `Honeycrisp' Apples

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1087C-1087
Author(s):  
Renae E. Moran
Keyword(s):  
Cold Storage ◽  
Additional Treatment ◽  
Control Fruit ◽  
Delay Effects ◽  
Bitter Pit ◽  
Honeycrisp Apples ◽  
Soft Scald

In 2004, prestorage delays and CA storage were compared for occurrence of disorders. Fruit were harvested at a starch index of 5.9. Fruit were exposed to either a 2- or 5-day prestorage delay at 17 °C; or placed immediately into cold storage (control) at 0.5 °C. An additional treatment was CA storage at 2.5 °C. In February, occurrence of soft scald, soggy breakdown, and bitter pit were measured on 40 fruit per replication. Fruit were from `Honeycrisp'/M.26 trees planted in 1994. Treatments were replicated five times with four trees in each replication. Soft scald was very severe in this year, with 84% of control fruit being affected. Two-day prestorage delay reduced it to 48% and 5-day delay to 21%. Soggy breakdown was also severe with 14% of the fruit being affected. Two- and 5-day delays had no effect on occurrence of soggy breakdown, but CA storage increased it to 65%. Bitter pit was very rare and not affected by any of the treatments. These results demonstrate that in severe cases, shorter prestorage delay is not effective in preventing soft scald or soggy breakdown.

Storage temperature, diphenylamine, and pre-storage delay effects on soft scald, soggy breakdown and bitter pit of ‘Honeycrisp’ apples

2004 ◽  
Vol 32 (2) ◽  
pp. 213-221 ◽  
Author(s):  
Christopher B Watkins ◽  
Jacqueline F Nock ◽  
Sarah A Weis ◽  
Sastry Jayanty ◽  
Randolph M Beaudry
Keyword(s):  
Storage Temperature ◽  
Delay Effects ◽  
Bitter Pit ◽  
Honeycrisp Apples ◽  
Soft Scald

Bitter pit and soft scald development during storage of unconditioned and conditioned ‘Honeycrisp’ apples in relation to mineral contents and harvest indices

2020 ◽  
Vol 160 ◽  
pp. 111044 ◽  
Author(s):  
Yosef Al Shoffe ◽  
Jacqueline F. Nock ◽  
Tara Auxt Baugher ◽  
Richard P. Marini ◽  
Christopher B. Watkins
Keyword(s):  
Mineral Contents ◽  
Bitter Pit ◽  
Honeycrisp Apples ◽  
Soft Scald

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 Effects of Preconditioning and Fruit Maturity on the Occurrence of Soft Scald and Soggy Breakdown in ‘Honeycrisp’ Apples

HortScience ◽  
2010 ◽  
Vol 45 (11) ◽  
pp. 1719-1722 ◽  
Author(s):  
Renae E. Moran ◽  
Jennifer R. DeEll ◽  
Dennis P. Murr
Keyword(s):  
Cold Storage ◽  
Early Maturity ◽  
Fruit Maturity ◽  
Honeycrisp Apples ◽  
Soft Scald ◽  
Early Harvest ◽  
Storage Temperatures

Preconditioning, holding fruit at 10, 17.5, or 21 °C temperatures for up to 7 days before placement in cold storage, was inconsistent in its effect on soft scald and soggy breakdown in ‘Honeycrisp’ apples in Maine and Ontario. In Ontario, 4 days of preconditioning at 21 °C increased soft scald in 1 year but had no effect in the next year. Five d of preconditioning at 10 °C reduced soft scald and had no effect on soggy breakdown in 1 year but reduced it the next year. In Maine, 5 days preconditioning at 17.5 °C was effective in reducing soft scald and/or soggy breakdown in 2002 to 2007 when starch index at harvest was 5.9 to 7.2. Seven days of preconditioning at 17.5 °C increased soggy breakdown with an early harvest in two orchards but only in one of two orchards with a later harvest. This same preconditioning had no effect on soft scald with the first harvest but reduced it with the second. In the next year, the same preconditioning treatment increased soft scald and soggy breakdown with an early maturity but had no effect with a later maturity in one orchard but not in fruit from another. Conditions during preconditioning and subsequent cold storage temperatures varied from previous recommendations, and this may be why preconditioning was not consistent in our studies and in some cases increased chilling disorders.

Fruit canopy positioning affects fruit calcium and potassium concentrations, disorder incidence, and fruit quality for ‘Honeycrisp’ apple

2019 ◽  
Vol 99 (5) ◽  
pp. 761-771 ◽  
Author(s):  
Lee Kalcsits ◽  
James Mattheis ◽  
Luca Giordani ◽  
Michelle Reid ◽  
Katie Mullin
Keyword(s):  
Fruit Quality ◽  
Apple Orchard ◽  
High Density ◽  
Nutrient Distribution ◽  
Long Term Storage ◽  
Fruit Maturity ◽  
Canopy Position ◽  
Bitter Pit ◽  
Colour Development ◽  
Soft Scald

One advantage of high-density apple orchard systems is homogeneity in fruit maturity and quality. However, even in modern orchard systems, variation in fruit quality occurs. ‘Honeycrisp’ apple is susceptible to numerous disorders including bitter pit, soft scald, and poor colour development. Heterogeneity in fruit quality and nutrient distribution can lead to variation in fruit storability. Here, we tested the effect of within-canopy position on fruit calcium and potassium concentrations, quality, and disorder development for fruit across nine representative high-density orchards. Calcium concentrations were greater in the upper part of the canopy compared with the lower part. Potassium was more evenly distributed within the canopy. Calcium concentrations and potassium-to-calcium ratios were significantly correlated with mean bitter pit incidence, which was between 20% and 30% in the lower half of the tree and <15% in the upper half. Fruit quality was significantly affected by the position in the canopy and was not constrained to only colour, but also other quality metrics such as dry matter, size, and firmness. Additionally, the internal ethylene concentrations (IECs) of fruit in the upper canopy were approximately 50% of the IECs for fruit from the lower canopy. With an increased emphasis on uniformity and predictability of fruit for long-term storage, these results underscore the importance of understanding variation within the canopy. Even for high-density systems, significant variation in fruit quality can occur and fruit from the upper canopy has lower disorder incidence and higher fruit quality than fruit from the lower canopy.

scholarly journals Control of Gray Mold on Clamshell-Packaged ‘Benitaka’ Table Grapes Using Sulphur Dioxide Pads and Perforated Liners

Pathogens ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 271 ◽  
Author(s):  
Osmar Jose Chaves Junior ◽  
Khamis Youssef ◽  
Renata Koyama ◽  
Saeed Ahmed ◽  
Allan Ricardo Dominguez ◽  
...  
Keyword(s):  
Mass Loss ◽  
Cold Storage ◽  
Storage Period ◽  
Storage Conditions ◽  
International Markets ◽  
Gray Mold ◽  
Additional Treatment ◽  
Table Grapes ◽  
Randomized Design ◽  
Dual Release

The use of vented clamshells has become popular in the packaging of grapes for local and international markets. The aim of this study is to evaluate the postharvest preservation of ‘Benitaka’ table grapes individually packaged in vented clamshells using different types of SO2-generating pads and perforated plastic liners during cold storage. A completely randomized design with four replications in a two-factor arrangement with an additional treatment [(4 × 3) + 1] was used. The trials were carried out under two situations: Artificial or natural infections with Botrytis cinerea, which is the causal agent of gray mold on table grapes. The incidence of gray mold, shattered berries, and stem browning were evaluated at 30 and 45 days of cold storage at 1 ± 1 °C and 3 days of shelf-life at 22 ± 1 °C after the period of cold storage. Mass loss and berry firmness were also examined at the end of the cold storage period. The use of dual-release SO2-generating pads containing 5 or 8 g of a.i. and slow-release pads with 7 g of a.i. was effective in controlling the incidence of gray mold in grapes packaged in vented clamshells and kept under cold storage for up to 45 days. Under these storage conditions, perforated plastic liners with 0.3% ventilation area or micro-perforated liners with 1.0% ventilation area reduced the percentage of mass loss and shattered berries.

Short anaerobiosis period prior to cold storage alleviates bitter pit and superficial scald in Granny Smith apples

2010 ◽  
pp. n/a-n/a ◽  
Author(s):  
Edna Pesis ◽  
Susan E Ebeler ◽  
Sergio Tonetto de Freitas ◽  
Malkeet Padda ◽  
Elizabeth J Mitcham
Keyword(s):  
Cold Storage ◽  
Superficial Scald ◽  
Bitter Pit

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.

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