scholarly journals Effects of Preharvest and Postharvest Applications of 1-Methylcyclopropene on Fruit Quality and Physiological Disorders of ‘Fuji’ Apples during Storage at Warm and Cold Temperatures

HortScience ◽  
2019 ◽  
Vol 54 (8) ◽  
pp. 1375-1383 ◽  
Author(s):  
Jinwook Lee ◽  
In-Kyu Kang ◽  
Jacqueline F. Nock ◽  
Christopher B. Watkins
Keyword(s):  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ethylene Concentration ◽  
Cold Temperatures ◽  
Physiological Disorders ◽  
Solids Concentration ◽  
Flesh Browning ◽  
Soluble Solids Concentration

The effects of preharvest and postharvest treatments of 1-methylcyclopropene (1-MCP) in combination or alone on fruit quality and the incidence of physiological disorders during storage of ‘Fuji’ apples [Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf.] at 20 and 0.5 °C were investigated. Preharvest 1-MCP (Harvista) treatments were applied 4 or 10 days before harvest (DBH), and then fruit were either untreated or treated with 1-MCP (SmartFresh) postharvest. Fruit were stored at 20 °C for up to 4 weeks or at 0.5 °C for up to 36 weeks. At harvest, starch pattern indices and watercore incidence and severity were lower in fruit with preharvest 1-MCP treatment applied 10 DBH than in untreated fruit and in fruit treated 4 DBH. At 20 °C, the combination of preharvest and postharvest 1-MCP treatments reduced the internal ethylene concentration (IEC) more than preharvest 1-MCP treatment alone, but not to a greater extent than postharvest 1-MCP treatment alone. Greasiness and watercore were reduced more by the combination of preharvest and postharvest 1-MCP treatments than by either treatment alone. However, preharvest and postharvest 1-MCP treatments, in combination or alone, did not consistently affect flesh firmness, titratable acidity (TA), soluble solids concentration, color a* values, or incidences of flesh browning, core browning, and stem-end flesh browning. At 0.5 °C, the combination of preharvest and postharvest 1-MCP treatments inhibited IECs and maintained firmness and TA more than no treatment or preharvest 1-MCP treatment alone. However, there was a lesser extent of differences than there was with postharvest 1-MCP treatment alone. Incidences of physiological disorders were not consistently affected by the preharvest and postharvest 1-MCP treatments. Overall, the results suggested that the preharvest 1-MCP treatment positively affected fruit quality attributes compared with no treatment during shelf life and long-term cold storage, but not as effectively as a combination of preharvest and postharvest 1-MCP treatments.

scholarly journals QUALITY EVALUATION OF CANTALOUPES FROM AHPID-INFESTED PLANTS

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 652b-652
Author(s):  
P.M. Perkins-Veazie ◽  
J.K. Collins ◽  
N. Maness ◽  
B. Cartwright
Keyword(s):  
Fruit Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Growth And Yield ◽  
Flesh Quality ◽  
Solids Concentration ◽  
Melon Aphid ◽  
Soluble Solids Concentration ◽  
Aphid Populations

High populations of melon aphid (aphis gossypii) reduce cantaloupe plant growth and yield; effects on subsequent fruit quality are unknown. The purpose of this study was to evaluate fruit quality from plants with high and low aphid populations. Up to 50% of melons from plants having high aphid populations were unmarketable due to surface sooty mold. Melons from plants with high or low aphid populations, but not cultivars, were similar in flesh quality. The internal color of `Perlita' and `Sweet Surprise' was a more yellow hue while that of `TAM Uvalde' was more orange. `Sweet Surprise' melons were lower in percent soluble solids concentration and titratable acidity, but were higher in mg fructose/ml juice compared to the other cultivars. A trained taste panel of 30 people evaluated melons from 2 cultivars showing little damage from melon aphid infestations and from 2 cultivars exhibiting high damage. All melons had similar taste qualities with acceptable sweetness, flavor, odor and texture. These results show that high aphid populations deleteriously affect cosmetic appearance, but not flesh quality, of melons.

scholarly journals 1-Methylcyclopropene Influences ‘Empire’ and ‘Delicious’ Apple Quality during Long-term Commercial Storage

2007 ◽  
Vol 17 (1) ◽  
pp. 46-51 ◽  
Author(s):  
Jennifer R. DeEll ◽  
Jennifer T. Ayres ◽  
Dennis P. Murr
Keyword(s):  
Soluble Solids ◽  
Ethylene Concentration ◽  
Solids Concentration ◽  
Storage Rots ◽  
Fruit Samples ◽  
Internal Browning ◽  
Apple Quality ◽  
And Storage ◽  
Soluble Solids Concentration

This study evaluated the effects of 1-methylcyclopropene (1-MCP) on ‘Empire’ and ‘Delicious’ apples (Malus ×domestica) in commercial controlled atmosphere (CA) storage for 12 months and in commercial cold storage for 6 months. Apples were harvested and delivered by growers to a local commercial storage facility. Four different grower lots were chosen for each of three ‘Empire’ and two ‘Delicious’ storage rooms. Fruit were treated with 1-MCP (≈0.8–1.0 ppm) for 24 hours, while control fruit samples were held in a similar nearby storage room. After treatment, control samples were placed with matching 1-MCP-treated samples into either CA (2.5% O2 + 2.5% CO2 at 2.2 °C or 0 °C for ‘Empire’ and ‘Delicious’, respectively) or air storage at 0 to 1 °C. Initial maturity was relatively uniform among the grower lots, with internal ethylene concentration (IEC) averaging less than 1 ppm for ‘Empire’ and 2 to 3 ppm for ‘Delicious’. IEC was lower in apples treated with 1-MCP after air (3 or 6 months) or CA (6, 9, or 12 months) storage, but this effect was reduced after a 14-day ripening period at 22 °C, and was less dramatic in fruit from CA than from air storage. Apples treated with 1-MCP were also firmer than non-treated fruit upon removal from air or CA storage, and this difference became greater with increased poststorage time at 22 °C. 1-MCP-treated apples stored in air had higher soluble solids concentration (SSC), while there was no significant effect of 1-MCP on SSC in fruit held in CA. Core browning developed in ‘Empire’ held in air for 6 months or in CA for 9 or 12 months, and in ‘Delicious’ after 9 or 12 months in CA. 1-MCP decreased the incidence of core browning in ‘Empire’, but increased the incidence in ‘Delicious’. There was no significant effect of 1-MCP on the incidence of internal browning and storage rots, which developed in both cultivars.

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 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 Using Ethephon to Stimulate Synchronous Ripening of Saskatoon Fruit

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 599a-599
Author(s):  
Roisin McGarry ◽  
Jocelyn A. Ozga ◽  
Dennis M. Reinecke
Keyword(s):  
Fruit Quality ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ripe Fruit ◽  
Surface Color ◽  
Color Development ◽  
Solids Concentration ◽  
Fruit Stage ◽  
Soluble Solids Concentration

Ethephon was applied in two consecutive years to saskatoon (Amelanchier alnifolia Nutt.) shrubs (`Northline' and `Smoky') to determine its effects on synchronizing fruit ripening. Ripeness can be visually assessed by color (green = immature; red = mature, not ripe; purple = mature, fully ripe). Ethephon (applied when fruit were ≈ 70% red) at 250, 500, and 1000 ppm increased the percentage of ripe fruit obtained from `Northline' by 2%, 4%, and 6%, respectively. Due to pronounced seasonal yield differences for `Smoky', ethephon had no effect on the percentage of ripe fruit obtained in 1994. However, in 1995, ethephon (applied at 70% red fruit stage) at 500 and 1000 ppm increased the percentage of ripe fruit obtained from `Smoky' by 4% and 2%, respectively. Fruit quality, evaluated with respect to surface color development, flesh firmness, fruit size, soluble solids concentration, titratable acidity, and the soluble solids: titratable acids ratio, was not significantly affected by ethephon treatments. This work was supported in part by AARI-FFF grant no. 940442.

scholarly journals CHANGES IN BLACKBERRY FRUIT QUALITY DURING STORAGE

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 277A-277
Author(s):  
P. M. Perkins-Veazie ◽  
J. K. Collins ◽  
J. R. Clark
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Quality Changes ◽  
Solids Concentration ◽  
Acceptable Quality ◽  
Soluble Solids Concentration

Blackberry fruit are considered highly perishable, having an average shelflife of 2 to 3 days. Fruit of erect blackberry cultivars were stored at 2C for 7 days to determine shelflife and quality changes. Weight loss was 1.8 and 3.4% after 3 and 7 days storage, regardless of cultivar or color stage. Soluble solids concentration (SSC), titratable acidity (TA), anthocyanin content, and skin firmness did not change during storage, but differed between ripeness stages and cultivars. Mottled (50% black) fruit were low in SSC and high in TA compared to shiny or dull black fruit. All dull black fruit were rated softer and lower in overall appearance after storage compared to shiny black fruit. `Choctaw' fruit were less firm and rated softer and of marginal appearance after 7 days storage while `Navaho' fruit remained firm and highly acceptable. Ethylene production ranged from 0.4 (`Navaho') to 2.8 nl/g-h (`Choctaw'). Results indicate that erect blackberry fruit harvested at the shiny black stage are of acceptable quality and have excellent shelflife potential.

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.

Effect of rate and timing of indaziflam on ‘Sunbelt’ and muscadine grape

2019 ◽  
Vol 33 (2) ◽  
pp. 380-385
Author(s):  
Nicholas T. Basinger ◽  
Katherine M. Jennings ◽  
David W. Monks ◽  
Wayne E. Mitchem
Keyword(s):  
Weed Management ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Single Application ◽  
Cross Sectional ◽  
Southern Us ◽  
Solids Concentration ◽  
Herbicide Treatments ◽  
Muscadine Grape ◽  
Soluble Solids Concentration

AbstractStudies were conducted at six locations across North Carolina to determine tolerance of ‘Sunbelt’ grape (bunch grape) and muscadine grape (‘Carlos’, ‘Triumph’, ‘Summit’) to indaziflam herbicide. Treatments included indaziflam (0, 50, 73 g ai ha–1) or flumioxazin (213 g ai ha–1) applied alone in April, and sequential applications of indaziflam (36, 50, 73 g ai ha–1) or flumioxazin (213 g ai ha–1) applied in April followed by the same rate applied in June. No crop injury was observed across locations. Muscadine yield was not affected by herbicide treatments. Yield of ‘Sunbelt’ grape increased with sequential applications of indaziflam at 73 g ha–1 when compared to a single application of indaziflam at 50 g ha–1 or flumioxazin at 213 g ha–1 in 2015. Sequential applications of flumioxazin at 213 g ha–1 reduced ‘Sunbelt’ yield compared to a single application of indaziflam at 73 g ha–1 in 2016. Trunk cross-sectional area was unaffected by herbicide treatments. Fruit quality (soluble solids concentration, titratable acidity, and pH) for muscadine and bunch grape was not affected by herbicide treatments. Indaziflam was safe to use at registered rates and could be integrated into weed management programs for southern US vineyards.

Effect of Polyolefin Film on the Quality of Kiwifruit with 1-MCP Treatment in Modified Atmosphere Packages

2011 ◽  
Vol 236-238 ◽  
pp. 2769-2772 ◽  
Author(s):  
Xi Hong Li ◽  
Cheng Jun Wang ◽  
Ai Li Wang ◽  
Yao Xiao ◽  
Yao Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Solids Concentration ◽  
And Control ◽  
Soluble Solids Concentration

Kiwifruit is very perishable especially at 20 °C. The quality of kiwifruit with 1-MCP treatment stored at 20 °C in modified packages was investigated. Three different polyolefin films, including 0.03mm thickness polyethylene (PE), 0.03mm and 0.05mm thickness poly (vinyl chloride) (PVC) films, were used as packaging films. Kiwifruit were fumigated with 1-MCP to delay ripeness and then packaged with the three films and control (air). O2 and CO2 concentrations in the packages, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and ascorbic acid were measured. MAP treatments could postpone the increase of TTS, inhibit the reduction of TA, and avoid the decrease of flesh firmness. Kiwifruit packaged in 0.05mm PVC obtained 33% TA more than control fruit and approximate 25 % retention of initial firmness. However, MAP didn’t maintain more ascorbic acid content of kiwifruit. In conclusion, MAP using polyolefin films combination 1-MCP treatment, especially 0.05mm PVC, might be more effective for preserving the quality of kiwifruit.

1-Methylcyclopropene treatment modifies postharvest behavior of Fantasia nectarines

2008 ◽  
Vol 88 (4) ◽  
pp. 753-758 ◽  
Author(s):  
Jennifer R DeEll ◽  
Dennis P Murr ◽  
Behrouz Ehsani-Moghaddam
Keyword(s):  
Fruit Quality ◽  
Prunus Persica ◽  
Color Change ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Solids Concentration ◽  
Ethylene Action ◽  
Volatile Production ◽  
Soluble Solids Concentration

The effects of 1-methylcyclopropene (1-MCP), an inhibitor of ethylene action, on the ripening and quality of Fantasia nectarines were examined. Fruit were harvested from two commercial orchards and subsequently exposed to 1 μL L-1 of 1-MCP for 24 h at 0°C. Following treatment, fruit were held at 0°C for 0, 2, or 4 wk, and then assessed for quality during a ripening period at 23°C. 1-MCP treatment improved postharvest firmness retention in nectarines after 0 and 2 wk at 0°C plus 4 days at 23°C. Soluble solids concentration (SSC) was lower in nectarines treated with 1 MCP and held for 0 or 4 wk at 0°C, compared with similar non-treated fruit. The peel ground color change from green to yellow was also delayed by 1-MCP. Nectarines treated with 1-MCP exhibited less CO2 and hydrophobic volatile production during 14 days at 23°C, compared with non-treated fruit. The overall inhibition of fruit ripening by 1-MCP appears transitory in Fantasia nectarines. Chilling injury was observed after 4 wk of storage at 0°C and 1-MCP-treated fruit had less visual chilling-related injury but greater chilling-induced flesh hardening. Further research is needed to determine the effects of 1-MCP on different chilling injury symptoms in nectarines. Key words: 1-MCP, fruit quality, ripening, storage, shelf-life, Prunus persica

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