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

2003 ◽  
Vol 128 (1) ◽  
pp. 120-127 ◽  
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.

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 Effects of Postharvest Calcium and Fruit Coating Treatments on Postharvest Life, Quality Maintenance, and Fruit-surface Injury in `Golden Delicious' Apples

1998 ◽  
Vol 123 (2) ◽  
pp. 294-298 ◽  
Author(s):  
Robert A. Saftner ◽  
William S. Conway ◽  
Carl E. Sams
Keyword(s):  
Ethylene Production ◽  
Life Quality ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Production Rates ◽  
Pressure Infiltration ◽  
Peel Color ◽  
Golden Delicious ◽  
Sequential Treatments ◽  
Fruit Surface

The effects of postharvest pressure infiltration of calcium chloride (CaCl2) solutions, fruit coatings and shrink-wrap film treatments of apples (Malus domestica Borkh. `Golden Delicious') on peel injury, quality attributes, respiration and internal atmospheres after storage at 0 °C for 2 to 6 months, and during subsequent ripening at 20 °C were investigated. CaCl2 treatments (0.14 to 0.34 mol·L-1) reduced internal and evolved ethylene and softening of fruits, but they also caused distinctive injury to the fruit surface. Following the CaCl2 treatments with a water rinse and a wax- or shellac-based coating or a shrink-wrap film reduced surface injury in fruits treated with 0.24 or 0.34 mol·L-1 solutions of CaCl2 and eliminated injury resulting from a 0.14 mol·L-1 CaCl2 treatment. The fruit coatings delayed ripening; as indicated by better retention of fresh mass, green peel color, titratable acidity and flesh firmness, and the reduced respiration and ethylene production rates that were observed upon transferring the fruits to 20 °C. Sequential treatments with CaCl2 and a shrink-wrap film also reduced fresh mass loss, respiration and ethylene production rates, but had no effect on other quality characteristics. Internal CO2 levels increased and O2 and ethylene levels decreased in surface coated fruits during storage at 0 °C. Coating fruits without the use of CaCl2 also delayed ripening though not as well as that for fruits sequentially treated with CaCl2 and a surface coating.

scholarly journals Postharvest Heat Treatment of Apples to Control San Jose Scale (Quadraspidiotus perniciosus Comstock) and Blue Mold (Penicillium expansum Link) and Maintain Fruit Firmness

1998 ◽  
Vol 123 (1) ◽  
pp. 110-114 ◽  
Author(s):  
Susan Lurie ◽  
Elazar Fallik ◽  
Joshua D. Klein ◽  
Frerenc Kozar ◽  
Kornel Kovacs
Keyword(s):  
Heat Treatment ◽  
Developmental Stages ◽  
Heat Treatments ◽  
Penicillium Expansum ◽  
Fruit Firmness ◽  
San Jose ◽  
Blue Mold ◽  
Golden Delicious ◽  
Quadraspidiotus Perniciosus ◽  
San Jose Scale

Postharvest heat treatments were applied to three apple (Malus domestica Borkh.) cultivars: `Anna', `Golden Delicious', and `Jonathan'. The temperatures ranged from 38 to 50 °C and from 5 to 96 hours. The temperatures of 50 °C for 5 or 10 hours and 46 °C for 10 hours controlled all developmental stages of San Jose scale on `Golden Delicious' and `Jonathan' fruit. Blue mold germination was prevented by 46, 42, and 38 °C after 28, 34, and 42 hours, respectively. The time needed to control the fungus was longer than that required to kill the insect. Apples were damaged by a 50 °C treatment but could withstand at least 12 hours at 46 °C and at least 24 hours at 42 °C. At 38 °C no damage was found on preclimacteric apples even after 96 hours, but if postclimacteric fruit were heated at 38 °C heat damage occurred. The treatments that did not cause damage maintained the fruit firmness during post storage ripening. The results are discussed in the context of developing integrated postharvest heat treatments.

scholarly journals Cultivar Variation in Response to AVG and Heat Treatments for Sustaining Apple Fruit Quality in Cold Storage

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 781D-782
Author(s):  
Valeria Sigal Escalada* ◽  
Douglas D. Archbold
Keyword(s):  
Heat Treatment ◽  
Respiration Rate ◽  
Fruit Quality ◽  
Cold Storage ◽  
Ethylene Production ◽  
Apple Fruit ◽  
Heat Treatments ◽  
Apple Cultivars ◽  
Postharvest Ripening

To determine if apple cultivars vary in their response to aminoethoxyvinylglycine (AVG) and heat treatment, alone or combined, postharvest ripening traits and storability of treated Lodi, Senshu, Red Delicious and Fuji have been studied. An aqueous solution of AVG was applied 4 weeks before harvest of each cultivar at 124 g·ha-1 a.i. Control and AVG-treated fruit were heated at 38 °C for 4 days. Fruit were ripened at ambient temperature immediately harvest and treatment, or after storage at 4 °C for 30 days. AVG reduced firmness loss in all but Fuji apples immediately after harvest, and that effect was maintained in Senshu and Red Delicious apples after 30 days in cold storage. All AVG-treated fruit showed a reduction in respiration rate and ethylene production immediately after harvest as well as after removal from cold storage. Heat treatment alone prevented firmness loss in Senshu and Red Delicious cultivars, and slightly reduced respiration rate of Lodi and Senshu apples. Ethylene production was clearly lower in heated compared to non-heated fruit in Senshu, Red Delicious and Fuji. After cold storage, AVG and heat treatments combined decreased flesh firmness loss of Lodi apples, reduced respiration in Lodi and Fuji apples, and highly repressed ethylene production of Red Delicious and Fuji fruit. Overall, AVG seemed to have a stronger effect on the measured ripening traits, and its combination with heat treatment improved fruit quality of cold-stored Lodi apples and reduced ethylene production the most for all but Lodi.

scholarly journals Ethylene and Lipoxygenase In Relation to Afterripening of Dormant NC-13 Peanut Seeds1,2

1985 ◽  
Vol 12 (1) ◽  
pp. 45-49 ◽  
Author(s):  
D. L. Ketring ◽  
H. E. Pattee
Keyword(s):  
Heat Treatment ◽  
Cold Storage ◽  
Ethylene Production ◽  
Sharp Increase ◽  
Gradual Increase ◽  
The Other ◽  
Immature Seeds ◽  
Positive Correlations ◽  
Mature Seeds

Abstract Following harvest, peanuts are usually subjected to a period of storage. During storage biochemical changes are known to occur. The objectives of this study were to determine the changes and relationship in ethylene production, germination, and lipoxygenase (LG) activity during cold storage of dormant NC-13 peanut seeds. Two seed lots (SL) were used: one grown in Oklahoma (SL80) and the other grown in N. Carolina (SL81). SL80 and SL81 were stored at 2 to 5 C for 193 and 242 days, respectively. Samples were taken at about 28-day intervals for determination of germination, ethylene production, and LG activity. Seeds of two and three maturities were tested for SL80 and SL81, respectively. As afterripening of stored seeds proceeded, ethylene production gradually increased, with the maximum at 48 hours of germination. Germination showed a concomitant gradual increase. Lipoxygenase activity of both seedlots was less for mature than for immature seeds and showed a sharp increase during storage at 2 to 5 C, particularly for immature seeds. After heat-treatment to break dormancy of sublots from SL81, there was a progessive increase in ethylene production and germination, but most notably for mature seeds. In contrast to ethylene production and germination, after heat-treatment LG activity declined. Linear correlation coefficient (r) values between ethylene production and germination were highly significant for mature seeds from SL80 at 48 and 72 hours of germination, but only at 72 hours for immature seeds. For SL81 as for SL80, significant positive correlations were found between ethylene production and germination. However, correlations between LG activity and the other variables were not significant except for mature seeds from SL81. Significant positive correlations for both ethylene production and germination with LG activity also existed for these seeds. But after heat-treatment these correlations no longer occurred. The data indicate that the metabolic processes related to ethylene production and germination are occurring simultaneously with those of LG activity. The possibility that metabolites from LG activity serve as substrates for ethylene production can not be precluded.

scholarly journals Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage

2014 ◽  
Vol 86 (1) ◽  
pp. 485-494 ◽  
Author(s):  
CRISTIANO ANDRÉ STEFFENS ◽  
CASSANDRO V.T. DO AMARANTE ◽  
ERLANI O. ALVES ◽  
AURI BRACKMANN
Keyword(s):  
Fruit Quality ◽  
Cold Storage ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Red Color ◽  
High Incidence ◽  
Atmosphere Storage

The objective of this study was to evaluate the effect of controlled atmosphere (CA) on quality preservation of ‘Laetitia’ plums, mainly on internal breakdown, in order to determine the best CA storage conditions. Two experiments were carried out one in 2010, and another in 2011. In 2010, besides cold storage (CS; 21.0 kPa O2 + 0.03 kPa CO2), the fruits were stored under the following CA conditions (kPa O2+kPa CO2): 1+3, 1+5, 2+5, 2+10, and 11+10. In 2011, the fruits were stored under CS and CA of 1+0, 1+1, 2+1, and 2+2. The fruit stored under different CA conditions had lower respiration and ethylene production, better preservation of flesh firmness, texture and titratable acidity, lower skin red color, and lower incidence of skin cracking than the fruit in CS. In 2010, the fruit under CA with 2+5, 1+5, and 1+3 had a pronounced delay in ripening, although it exhibited a high incidence of internal breakdown. In 2011, the CA conditions with 2+1 and 2+2 provided the best delay in ripening and a reduced incidence of internal breakdown. The best CA condition for cold storage (at 0.5°C) of ‘Laetitia’ plums is 2 kPa O2 + 2 kPa CO2.

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 Postharvest Quality of Early Season Grapefruit after Forced-air Vapor Heat Treatment

HortScience ◽  
1992 ◽  
Vol 27 (5) ◽  
pp. 422-424 ◽  
Author(s):  
W.R. Miller ◽  
R.E. McDonald
Keyword(s):  
Heat Treatment ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Citrus Paradisi ◽  
Peel Color ◽  
Forced Air ◽  
Subsequent Storage ◽  
Final Inspection

`Marsh' and `Ruby Red' grapefruit (Citrus paradisi Macf.) were harvested in Florida during Oct. and Nov. 1990, degreened in an ethylene chamber, exposed to vapor heat (VH) treatment (43.5 ± 0.1C for ≈240 min), and evaluated for deterioration in quality and development of injury after various storage regimes. Symptoms of aging averaged 6% and 8% of the surface on `Ruby Red' and `Marsh' fruit, respectively, and the VH treatment had reduced the incidence of aging by 45% after 5 weeks of storage (4 weeks at 16C plus 1 week at 21C). Total decay, mostly stem-end rots (Diplodia spp. and Phomopsis spp.), remained relatively low (≈5%) in both treated and nontreated fruit after 5 weeks of storage. The VH treatment had little effect on change in peel color during treatment or subsequent storage. After the final inspection, `Marsh' fruit was higher in total soluble solids and titratable acidity than `Ruby Red' fruit, but these quality indicators and pH were not affected by the VH treatment. VH treatment did not adversely affect the quality of `Marsh' or `Ruby Red' grapefruit harvested early in the season; hence, VH should be considered as a viable quarantine treatment for Florida grapefruit.

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 Biocontrol of postharvest decay using a new strain of Pseudomonas syringae CPA-5 in different cultivars of pome fruits

2008 ◽  
Vol 16 (1) ◽  
pp. 56 ◽  
Author(s):  
C. NUNES ◽  
J. USALL ◽  
N. TEIXIDÓ
Keyword(s):  
Pseudomonas Syringae ◽  
Cold Storage ◽  
High Capacity ◽  
Storage Conditions ◽  
Antagonistic Activity ◽  
Penicillium Expansum ◽  
Rhizopus Stolonifer ◽  
Pome Fruits ◽  
Golden Delicious ◽  
Micro Organisms

Epiphytic micro-organisms isolated from fruits and leaves surfaces of apples from different orchards were screened for antagonistic activity against Penicillium expansum. From all micro-organisms tested the new strain CPA-5 of Pseudomonas syringae, isolated from organic orchard, was selected. This strain was very effective against Botrytis cinerea, P. expansum and Rhizopus stolonifer at various antagonist and pathogen concentrations on ‘Golden Delicious’ apple, and ‘Blanquilla’, ‘Rocha’ and ‘Conference’ pear. Under cold storage conditions and in semi-commercial trials P. syringae (CPA-5) significantly reduced development of P. expansum and B. cinerea on ‘Golden Delicious’ apple, and ‘Blanquilla’ and ‘Rocha’ pears. Control of P. expansum equal to the fungicide imazalil was obtained with CPA-5 at 108cfu ml–1 on ‘Gold Delicious’ apple and ‘Rocha’ pear. The populations of P. syringae CPA-5 increased more than 100-fold during the first 50 days, and then remained stable on apple, and slightly decreased on pears. This indicates the high capacity of this antagonist to colonize wound surfaces of pome fruits under cold storage conditions.;

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