scholarly journals Preharvest Aminoethoxyvinylglycine Plus Postharvest Heat Treatments Influence Apple Fruit Ripening after Cold Storage

HortScience ◽  
2009 ◽  
Vol 44 (6) ◽  
pp. 1637-1640 ◽  
Author(s):  
Valeria Sigal Escalada ◽  
Douglas D. Archbold
Keyword(s):  
Cold Storage ◽  
Ethylene Production ◽  
Combined Treatment ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Limiting Factor ◽  
Acyltransferase Activity ◽  
Solids Concentration ◽  
The Impact

The impact of heat plus aminoethoxyvinylglycine (AVG) treatments alone or in combination on ripening of four apple cultivars has been studied. A solution of AVG was applied to ‘Lodi’, ‘Senshu’, ‘Redchief Delicious’, and ‘Red Fuji’ apple trees ≈4 weeks before normal harvest at 124 g·ha−1 a.i. After harvest, half of each group of control and AVG-treated fruit was heated at 38 °C for 4 days and then stored at 4 °C for 30 days. After cold storage, AVG and heat individually suppressed ethylene production of ‘Senshu’ and ‘Redchief Delicious’ but not of ‘Lodi’ or ‘Red Fuji’. The combination of AVG with heat treatment reduced ethylene production the most consistently in each cultivar except ‘Lodi’, suggesting some additive effect of the treatments. The respiration rate after cold storage was not consistently affected by any treatment. AVG alone and with heat maintained firmness of ‘Lodi’, AVG plus heat maintained it in ‘Senshu’, but neither ‘Redchief Delicious’ nor ‘Red Fuji’ firmness responded to the treatments. AVG-treated ‘Lodi’ and ’Redchief Delicious’ fruit, heated fruit of all cultivars, and AVG plus heat in all had lower titratable acidity than controls after cold storage. Although there were no effects of any treatment on fruit soluble solids concentration, the combined treatment increased the soluble solids:titratable acidity ratio of all cultivars, although heat or AVG alone had no consistent effects. Total ester production by ‘Redchief Delicious’ peel tissue after cold storage was reduced 44% by AVG and 70% or more by heat and AVG plus heat. There were no differences in peel alcohol acyltransferase activity among the treatments, supporting the hypothesis that substrate availability was the limiting factor for ester synthesis in treated fruit. Overall, heat plus AVG treatment did not provide any advantage over each alone for maintaining apple fruit quality during short-term cold storage.

scholarly journals Prestorage Heat Treatment as a Means of Improving Poststorage Quality of Apples

1990 ◽  
Vol 115 (2) ◽  
pp. 265-269 ◽  
Author(s):  
Joshua D. Klein ◽  
Susan Lurie
Keyword(s):  
Heat Treatment ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Optimum Temperature ◽  
Major Benefit ◽  
Solids Concentration ◽  
And Storage ◽  
Soluble Solids Concentration

The benefits conferred by a prestorage heat treatment on poststorage quality of apples (Malus domestics Borkh.) were measured on `Anna', a non-storing early cultivar, and `Granny Smith', a long-storing late cultivar. The major benefit was a decrease in rate of apple softening, both during OC storage and during simulated shelf life at 20C. Soluble solids concentration was not affected by heat treatment, but titratable acidity was reduced. Ethylene production after heat treatment and storage was similar to or higher than that of control apples, but respiration was lower. The optimum temperature and time combination for prestorage treatment of both cultivars was 4 days at 38C.

scholarly journals A comparison of apple cultivars regarding ethylene production and physico-chemical changes during cold storage

2008 ◽  
Vol 35 (No. 4) ◽  
pp. 137-144 ◽  
Author(s):  
J. Goliáš ◽  
P. Mýlová ◽  
A. Němcová
Keyword(s):  
Cold Storage ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Light Hydrocarbons ◽  
Titratable Acid ◽  
Physico Chemical ◽  
Golden Delicious ◽  
Apple Cultivars ◽  
Sugar Levels

Measurements of titratable acidity, soluble solids, firmness, ethylene production and weight loss were made for five apple cultivars held in cold storage for 100 days. Carbosieve G in the traps of the enrichment column, which has only a moderate affinity for light hydrocarbons, was found to meet the requirements for the optimal thermal desorption of ethylene (130°C for 2 minutes) from the enrichment column to the analytical column. ANOVA showed significant differences in all these five parameters between the five cultivars Golden Delicious Reinders, Resista, Topaz, Meteor and Rubinstep, and also in the course of storage. In all cases, the changes in titratable acids measured during storage were especially significant, but the observed changes in sugar levels, as measured by refractometry, were too variable to be useful in this context. High rates of ethylene production impacted probably only indirectly on the loss of firmness and the other parameters which were measured. Discriminant analysis of the measurements of firmness, ethylene production and titratable acid provided the best means of differentiating the cultivars, although Golden Delicious Reinders and Resista still could not be completely separated. Other parameters (soluble solids and loss in weight) did not contribute to the discriminant resolution.

scholarly journals Enhanced Degreening of Apple Fruit by Jasmonates

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 457D-457
Author(s):  
Xuetong Fan ◽  
James P. Mattheis
Keyword(s):  
Aqueous Solution ◽  
Jasmonic Acid ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Minimum Concentration ◽  
Golden Delicious ◽  
Solids Content

Airborne methyl jasmonate (MJ) can modulate apple fruit ripening, including the degreening process. Degreening of `Fuji' and `Golden Delicious' apples by jasmonates [jasmonic acid (JA) and MJ] in aqueous solution was investigated. JA and MJ applied by dipping apples in solutions of jasmonates for 2 min enhanced degreening during ripening at 20C. MJ was more effective at promoting degreening compared to JA. The minimum concentration of jasmonates required to promote significant degreening during the 2-week ripening period was 1 mM. Degreening of jasmonate-treated apples ripened at 4C progressed slower compared to apples ripened at 20°C. JA stimulated apple fruit ethylene production at concentrations as low as 10 μM. Jasmonates at 1 or 10 mM were more effective at accelerating the degreening process compared to 0.35 or 3.5 mM ethephon. Firmness, soluble solids content, and titratable acidity of `Fuji' apples were not significantly affected by jasmonate treatments. Peel injury occurred on apples treated with 10 mM JA or 3.5 mM ethephon.

scholarly journals Assessing Preharvest Field Temperature and At-harvest Fruit Quality for Prediction of Soft Scald Risk of ‘Honeycrisp’ Apple Fruit during Cold Storage

HortScience ◽  
2019 ◽  
Vol 54 (5) ◽  
pp. 910-915 ◽  
Author(s):  
Rachel Leisso ◽  
Ines Hanrahan ◽  
Jim Mattheis
Keyword(s):  
Fruit Quality ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Ethylene Concentration ◽  
Quality Control Laboratory ◽  
Fruit Maturity ◽  
Postharvest Management ◽  
Soft Scald

‘Honeycrisp’ apple is susceptible to the postharvest chilling disorder soft scald that renders fruit unmarketable. Reducing or preventing this disorder is an important component of ‘Honeycrisp’ postharvest management. In commercial settings, advanced fruit maturity and orchard history contribute to an estimation of soft scald susceptibility, but additional at-harvest information indicative of soft scald risk would enable better management decisions. In this study, we obtained fruit from commercial orchards for 3 successive years, and assessed field growing degree days (GDD), field chilling hours (CH), and fruit quality metrics at harvest, followed by soft scald incidence assessment at 12 weeks of cold storage. The analyses indicated starch index, soluble solids content (SSC), internal ethylene concentration, titratable acidity (TA), peel background color, firmness, GDD, or CH do not reliably indicate fruit susceptibility to soft scald. However, SSC and TA were elevated in fruit that later developed soft scald, and a higher number of GDD also sometimes preceded soft scald, which is consistent with advanced fruit maturity that can enhance soft scald risk. Overall, results suggest that other tools may be required to accurately predict postharvest soft scald on a quality control laboratory scale. The statistical analyses applied to the present study would have utility for assessing other soft scald prediction tools or markers.

scholarly journals Sprayable 1-MCP Effects on Maturity and Quality of Apple Fruit at Harvest and After Storage: The New York Experience

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 978A-978 ◽  
Author(s):  
Chris B. Watkins ◽  
Jacqueline F. Nock ◽  
Tarek Wardeh
Keyword(s):  
New York ◽  
Ethylene Production ◽  
Storage Period ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Quality Factors ◽  
Solids Concentration ◽  
Harvest Dates ◽  
Spray Timing

A sprayable formulation of 1-MCP (250 μL·L-1) and 1% oil adjuvant was applied to `McIntosh' and `Empire' apple trees 24, 14, and 7 days prior to anticipated optimum harvest dates (early, mid-, and late-spray timings, respectively), and fruit harvested sequentially over 2 to 3 weeks from this date. At harvest, internal ethylene concentrations (IEC), percentage of blush, starch indices, firmness, and soluble solids concentration (SSC) were measured, as well as ethylene production of fruit maintained for 7 days at 20 °C. Additional fruit were stored in air (0.5 °C) with or without postharvest 1-MCP treatment. Preharvest drop of `McIntosh' apples was also measured. Quality of these fruit was assessed at intervals for up to 4.5 months (`McIntosh') or 6 months (`Empire'). All spray timing resulted in marked delays of preharvest drop. For both cultivars, increases of IEC were inhibited or delayed by sprayable 1-MCP treatment, but effects on other maturity and quality factors were small. Ethylene production of treated fruit was lower than that of untreated fruit. The effects of sprayable 1-MCP on IEC and firmness were maintained during storage, but the longetivity of these effects was affected by cultivar, spray timing, and storage period. Postharvest application of 1-MCP further inhibited IEC and maintained firmness of the fruit during storage. These experiments show that sprayable 1-MCP may be a valuable tool to manipulate both pre- and postharvest responses of apple fruit. However, with the formulation used in these experiments, phytotoxicity, primarily as damage around lenticel areas, was observed at harvest indicating that further development of the formulation is necessary for industry use.

scholarly journals 237 RETENTION OF RASPBERRY RECEPTACLES DOES NOT IMPROVE QUALITY

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 463d-463
Author(s):  
P. Perkins-Veazie ◽  
J.K. Collins ◽  
B. Strik
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Improve Quality ◽  
Total Anthocyanin ◽  
Immature Fruit ◽  
Solids Concentration ◽  
Storage Containers ◽  
Soluble Solids Concentration

Harvesting raspberry fruit with an attached receptacle prevents compression of the fruit in storage containers and permits harvesting of immature fruit. This study was done to determine the effects of receptacle retention on fruit quality during storage. `Heritage' raspberry fruit from Oregon and Arkansas were harvested at light red (red ripe) and dark red stages of maturity, and stored at 2C, 95% RH for 7 days. Dark red fruit with receptacles were firmer than those without receptacles, but there were no differences in light red fruit. Ethylene production was higher from raspberries stored with receptacles. Total anthocyanin increased in all fruit after storage and was slightly higher in fruit without receptacles. Soluble solids concentration did not change but titratable acidity decreased during storage for all treatments. When fruit were harvested after several days of rain, decay incidence in fruit held with receptacles increased. Harvesting raspberries with attached receptacles did not increase postharvest fruit quality.

scholarly journals Preharvest Applications of Sprayable 1-methylcyclopropene in the Orchard for Management of Apple Harvest and Postharvest Condition

HortScience ◽  
2007 ◽  
Vol 42 (5) ◽  
pp. 1192-1199 ◽  
Author(s):  
Don C. Elfving ◽  
Stephen R. Drake ◽  
A. Nathan Reed ◽  
Dwayne B. Visser
Keyword(s):  
Room Temperature ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Ethylene Concentration ◽  
Flesh Firmness ◽  
Solids Concentration ◽  
Commercial Harvest ◽  
Temperature Application ◽  
Atmosphere Storage

A sprayable formulation of 1-methylcyclopropene (1-MCP; AgroFresh, Spring House, PA) was applied to ‘Scarletspur Delicious’ and ‘Cameo’ apples in the orchard 1 to 3 weeks before harvest and compared in different postharvest studies with the commercial postharvest 1-MCP fruit treatment (SmartFresh; AgroFresh) and with aminoethoxyvinylglycine (AVG; ReTain; Valent BioSciences, Walnut Creek, CA). Treated apples were held in air storage for 50 to 60 d or in controlled-atmosphere storage for 120 to 125 or 215 to 225 d. With increased concentration, sprayable 1-MCP treatments were effective at controlling flesh firmness loss and internal ethylene concentration (IEC) up to 225 d of storage as well as during a 7-d poststorage shelf life simulation at room temperature. Application closer to harvest improved the effect of sprayable 1-MCP on control of flesh firmness loss and IEC. Concentrations of sprayable 1-MCP above 90 mg a.i./L produced similar fruit effects to 1-MCP. Treatment with 1-MCP showed little effect on soluble solids concentration (SSC), titratable acidity (TA), or skin or flesh color in ‘Delicious’ but slightly increased SSC and TA in ‘Cameo’ apples. AVG applied 4 weeks before commercial harvest controlled IEC nearly as well as either sprayable 1-MCP or 1-MCP during storage, but AVG-treated fruit allowed to ripen for 7 d at room temperature after storage lost much more flesh firmness regardless of storage regime. Sprayable 1-MCP also reduced starch hydrolysis, IEC and fruit drop at harvest. Sprayable 1-MCP may offer new opportunities for effective preharvest management of apple fruit condition, storability, and poststorage fruit quality.

scholarly journals Postharvest Changes in Internal Fruit Quality in Apples with Sunburn Browning

2009 ◽  
Vol 134 (1) ◽  
pp. 148-155 ◽  
Author(s):  
Larry E. Schrader ◽  
Jianguang Zhang ◽  
Jianshe Sun ◽  
Jizhong Xu ◽  
Don C. Elfving ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Cold Storage ◽  
Water Concentration ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Flesh Firmness ◽  
Solids Concentration ◽  
Relative Water ◽  
Over Time ◽  
Soluble Solids Concentration

Postharvest changes in flesh firmness, soluble solids concentration (SSC), and titratable acidity (TA) associated with increasing severity of sunburn browning of apples (Malus ×domestica Borkh.) were investigated over time in regular atmosphere cold storage. In 2005, ‘Gala’ apples were harvested at maturity and sorted into five classes ranging from no sunburn (Sb-0) to severe sunburn browning (Sb-4). Flesh firmness, SSC, and TA were measured on flesh tissue beneath the sunburned area of the apples at harvest and at monthly intervals for 6 months. In 2006, a similar protocol was used for ‘Gala’, ‘Golden Delicious’, ‘Jonagold’, ‘Granny Smith’, and ‘Fuji’ apples, except that these fruit quality traits were determined at harvest and after 3 and 6 months in regular atmosphere cold storage. Flesh firmness and SSC increased, but TA decreased both years in all cultivars as sunburn severity increased from Sb-1 to Sb-4. The patterns of higher firmness with more severe sunburn browning persisted during cold storage even though firmness in all classes of fruit decreased gradually with time in cold storage. The patterns of lower TA as severity of sunburn increased also persisted during cold storage, but TA declined more markedly in apples with more severe sunburn. The ratio of SSC to TA (SAR) increased as the severity of sunburn increased in all five cultivars. The SAR also increased dramatically from harvest to 3 and 6 months after harvest with ratios exceeding 200 in Sb-4 of some cultivars after 6 months storage. This occurred because TA declined very markedly as time in cold storage increased. Relative water concentration of tissue in sunburned areas of apples declined as the severity of sunburn increased, and helps to account for the higher SSC and firmness observed in sunburned apples.

scholarly journals Effect of AVG and MCP on Volatile Production of `Gala' Apple

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 977D-977
Author(s):  
Valeria Sigal-Escalada ◽  
Douglas D. Archbold
Keyword(s):  
Ambient Temperature ◽  
Cold Storage ◽  
Combined Treatment ◽  
Apple Fruit ◽  
Tissue Type ◽  
Limiting Factor ◽  
Ethylene Concentration ◽  
Control Fruit ◽  
Harvest Dates ◽  
Volatile Production

Our goal was to determine how aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (MCP) interact to influence postharvest storability and volatile production of `Gala' apple. In 2004 and 2005, AVG was applied to `Gala' apple trees 4 weeks before harvest. After harvest, control and AVG-treated fruit were treated for 20 h at 30 °C with MCP, and fruit were ripened at ambient temperature immediately after harvest, after MCP treatment, or after storage at 4 °C for 6 and 12 weeks. For both seasons, control fruit reached the highest internal ethylene concentration (IEC) during ripening at ambient temperature immediately after harvest. After storage, control fruit had very low IEC in 2004, but the highest in 2005. In general, the combined treatment repressed ethylene production the most for all harvest dates and lengths of storage. AVG plus MCP-treated fruit consistently had the highest flesh firmness (FF) but also had the lowest total volatile production (TVP) by flesh or peel after 6 and 12 weeks in cold storage following both harvest dates. The activity of alcohol acyltransferase was affected by the treatments, but could not explain all the variation found in TVP. TVP was lower for flesh than peel of control and treated fruit, but feeding alcohol substrates to the fruit resulted in a significant increase in TVP, regardless of tissue type or treatment. The results indicate that the combination of AVG plus MCP maintained apple fruit FF in cold storage better than the treatments used alone, but also substantially reduced TVP. Substrate availability seemed to be the most limiting factor affecting TVP by flesh and peel of `Gala' apples treated with AVG plus MCP.

scholarly journals Volatile Compounds Emitted by `Gala' Apples following Dynamic Atmosphere Storage

1998 ◽  
Vol 123 (3) ◽  
pp. 426-432 ◽  
Author(s):  
J.P. Mattheis ◽  
D.A. Buchanan ◽  
J.K. Fellman
Keyword(s):  
Volatile Compounds ◽  
Ethylene Production ◽  
Butyl Acetate ◽  
Titratable Acidity ◽  
Ambient Air ◽  
Fruit Production ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Solids Content ◽  
Atmosphere Storage

Fruit quality and volatile compounds produced by apple fruit (Malus ×domestica Borkh. `Gala') were characterized following regular atmosphere (RA) or controlled atmosphere (CA) storage at 1°C. Static CA conditions were 1, 1.9, 2.8, or 3.7 kPa O2. Fruit stored under dynamic CA conditions were exposed to ambient air 1, 2, or 3 days per week for 8 hours then returned to 1 kPa O2. All CA treatments included 2 kPa CO2. Ethylene production was reduced following CA storage plus 1 day at 20°C compared with apples stored in RA. Apples stored in static 1 kPa O2 and the dynamic treatments had lower ethylene production compared with apples stored in 1.9 to 3.7 kPa O2 after 90 and 120 days. Ethylene production by apples from all CA treatments recovered during a 7-day poststorage ripening period at 20°C. Ester production was reduced following CA at 1 kPa O2 after 60 days compared with RA-stored fruit. Production of butyl acetate by apples stored in 1 kPa O2 static CA was 29%, 30%, and 7% of that produced by RA-stored fruit after 60, 90, and 120 days storage plus 7 days at 20°C. Amounts of 2-methylbutyl acetate were not affected by CA storage, however, production of other 2-methylbutyrate esters was reduced following 1 kPa O2 storage. Ester production increased with O2 concentration after 90 days in storage. The dynamic treatments resulted in greater ester emission after 120 days storage plus 7 days at 20°C compared with apples stored in static 1 kPa O2. Production of 1-methoxy-(2-propenyl) benzene by apples subjected to dynamic treatments was also higher after 120 days storage plus 7 days at 20°C compared with apples stored in RA or static CA. No differences in firmness, titratable acidity or soluble solids content were observed between apples stored in 1 kPa O2 and the dynamic treatments. Firmness and titratable acidity were maintained better by dynamic treatments compared with static atmospheres containing > 1 kPa O2.

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