scholarly journals Pilot Test for the Commercial Use of Postharvest Pressure Infiltration of Calcium into Apples to Maintain Fruit Quality in Storage

1994 ◽  
Vol 4 (3) ◽  
pp. 239-243 ◽  
Author(s):  
William S. Conway ◽  
Carl E. Sams ◽  
George A. Brown ◽  
William B. Beavers ◽  
Rowel B. Tobias ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Calcium Concentration ◽  
Storage Conditions ◽  
First Year ◽  
Pilot Test ◽  
Skin Injury ◽  
Pressure Infiltration ◽  
Commercial Use ◽  
Golden Delicious

A pilot test was conducted over a 3-year period to determine the feasibility of using postharvest pressure infiltration of calcium into apples to maintain and/or improve the quality of fruit under commercial storage conditions. Fruits obtained from three different orchards were treated each year. `Golden Delicious' fruits were treated the first year, while `Delicious' fruits were treated the 2nd and 3rd years. In all treatments and years, there was a significant increase in calcium concentration of apples from all calcium chloride (CaCl2) treatments. In general, calcium concentration of treated fruit varied significantly among the three orchards. Firmness also varied among orchards, and was related to fruit calcium concentration. `Golden Delicious' apples were more susceptible to skin injury caused by CaCl2 treatment than were `Delicious' fruits. There was also an increase in infection as a result of some of the treatments, possibly due to injury caused to lenticels by the pressure applied or as a result of calcium injury.

Effect of urea nitrogen on fruitfulness and fruit quality of starkspur golden delicious apple trees

1986 ◽  
Vol 9 (1) ◽  
pp. 75-85 ◽  
Author(s):  
Mohamed Tami ◽  
P.B. Lombard ◽  
T.L. Righetti
Keyword(s):  
Fruit Quality ◽  
Apple Trees ◽  
Urea Nitrogen ◽  
Golden Delicious

EFFECTS OF BA AND NAA ON THINNING AND FRUIT QUALITY OF APPLE CULTIVARS 'GOLDEN DELICIOUS' AND 'RED DELICIOUS'

2013 ◽  
pp. 301-306 ◽  
Author(s):  
B. Milić ◽  
Z. Keserović ◽  
N. Magazin ◽  
M. Dorić
Keyword(s):  
Fruit Quality ◽  
Golden Delicious ◽  
Apple Cultivars

Effect of hot air disinfestation treatment in combination with simulated air freight conditions on quality of 'Kensington' mango (Mangifera indica Linn.

1996 ◽  
Vol 36 (6) ◽  
pp. 739 ◽  
Author(s):  
KK Jacobi ◽  
LS Wong ◽  
JE Giles
Keyword(s):  
Surface Temperature ◽  
Fruit Quality ◽  
Mangifera Indica ◽  
Storage Conditions ◽  
Control Treatment ◽  
High Humidity ◽  
C Storage ◽  
Hot Air ◽  
And Storage

The quality of 'Kensington' mangoes (Mangifera indica Linn.) from 2 major Queensland production regions was evaluated following a hot air [HAT, also known as vapour heat (VHT)] disinfestation treatment (46.5�C seed surface temperature held for 10 min under conditions of high humidity) combined with a disease control treatment (55�C water for 5 min) prior to HAT, and storage conditions likely to be encountered during air shipment to Japan (either 10�C for 5 days plus 22�C for 5 days, or 13�C for 5 days plus 22�C for 5 days, or 22�C for 10 days). Final quality was optimum if fruit were treated with HAT alone and stored at 22�C. Fruit injury, in the form of skin browning and lenticel spotting, was particularly severe in HAT plus disease controI fruit stored at 10/22�C. Storage at 10�C combined with heat treatments may be too stressful to fruit physiology, leading to fruit injury and reduced fruit quality at the market destination.

scholarly journals Cell Membrane Stability and the Role of Calcium Infiltration in Postharvest Quality of Apples

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 815G-815
Author(s):  
G.A. Picchioni ◽  
A.E. Watada ◽  
W.S. Conway ◽  
B.D. Whitaker ◽  
C.E. Sams
Keyword(s):  
Membrane Lipid ◽  
Cellular Level ◽  
Postharvest Quality ◽  
Storage Quality ◽  
Pressure Infiltration ◽  
Cell Membrane Stability ◽  
Golden Delicious ◽  
And Storage

Postharvest CaCl2 pressure infiltration improves firmness and storage quality of apples but is still in the experimental stages. Its effectiveness could be increased if we had a better understanding of how Ca affects the tissue at the cellular level. `Golden Delicious' fruit were harvested from a commercial orchard and were pressure-infiltrated with CaCl2 (0%, 2%, or 4% w/v), stored for 6 months at 0C, and then for 7 days at 20C. Between harvest and the end of storage at 20C, the net breakdown of galactolipids and phospholipids decreased with increasing CaCl2 in infiltration solutions. During 0C storage, CaCl2-infiltrated fruit maintained greater concentrations of conjugated sterol lipids, and these lipid classes are thought to be closely associated with the plasma membrane. As membrane lipid alterations are viewed as a central factor in the senescence of fruits, Ca (from postharvest infiltration) may serve a major role in regulating fruit quality losses through its interactions with cell membranes.

scholarly journals Additive Effects of Postharvest Calcium and Heat Treatment on Reducing Decay and Maintaining Quality in Apples

1994 ◽  
Vol 119 (1) ◽  
pp. 49-53 ◽  
Author(s):  
William S. Conway ◽  
Carl E. Sams ◽  
Chien Yi Wang ◽  
Judith A. Abbott
Keyword(s):  
Heat Treatment ◽  
Cell Wall ◽  
Calcium Chloride ◽  
Compression Test ◽  
Additive Effects ◽  
Pressure Infiltration ◽  
Chloride Solutions ◽  
Heat Treated ◽  
Golden Delicious

`Golden Delicious' apples (Malus domestics Borkh.) were treated with heat or CaCl2 solutions or a combination thereof to determine the effects of these treatments on decay and quality of fruit in storage. Heat treatment at 38C for 4 days, pressure infiltration with 2% or 4% solutions of CaCl2, or a combination of both, with heat following CaCl2 treatment affected decay and firmness during 6 months of storage at 0C. The heat treatment alone reduced decay caused by Botrytis cinerea (Pers.:Fr.) by ≈30%, while heat in combination with a 2% CaC12 solution reduced decay by ≈60 %. Calcium chloride solutions of 2% or 4% alone reduced decay by 40 % and 60 %, respectively. Heat treatments, either alone or in combination with CaC12 treatments, maintained firmness (80 N) best, followed by fruit infiltrated with 2% or 4% solutions of CaCl2 alone (70 N) and the nontreated controls (66 N). Instron Magness-Taylor and Instron compression test curves show that heat-treated fruit differed qualitatively and quantitatively from nonheated fruit. Heat treatment did not increase the amount of infiltrated Ca bound to the cell wall significantly, and a combination of heat treatment after CaCl2 infiltration increased surface injury over those fruit heated or infiltrated with CaCl2 solutions alone.

scholarly journals Comparative study of the effects of black or white hail nets on the fruit quality of ‘Golden Delicious’ apples

Fruits ◽  
2016 ◽  
Vol 71 (4) ◽  
pp. 229-238 ◽  
Author(s):  
Veronica Ordóñez ◽  
Francisco Javier Molina-Corral ◽  
Claudia Lizeth Olivas-Dorantes ◽  
Juan Luis Jacobo-Cuéllar ◽  
Gustavo González-Aguilar ◽  
...  
Keyword(s):  
Comparative Study ◽  
Fruit Quality ◽  
Golden Delicious
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