scholarly journals Ethanol Production and Chlorophyll Fluorescence Predict Breakdown of Heat-stressed Apple Fruit During Cold Storage

2005 ◽  
Vol 130 (2) ◽  
pp. 237-243 ◽  
Author(s):  
Lihua Fan ◽  
Jun Song ◽  
Charles F. Forney ◽  
Michael A. Jordan
Keyword(s):  
Heat Stress ◽  
Chlorophyll Fluorescence ◽  
Ethanol Production ◽  
Ethylene Production ◽  
Skin Color ◽  
Apple Fruit ◽  
Heat Treatments ◽  
Soluble Solids ◽  
Severity Of Injury ◽  
Flesh Browning

Ethanol concentration and chlorophyll fluorescence (CF) were measured as signs of heat stress in apple fruit [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.]. `McIntosh', `Cortland', `Jonagold', and `Northern Spy' apples were placed in trays and exposed to 46 °C for 0, 4, 8, or 12 hours. Following treatments, fruit were stored in air at 0 °C and evaluated after 0, 1, 2, or 3 months. Ethanol and ethylene production, CF, peel and flesh browning, firmness, skin color, soluble solids, and titratable acidity were measured. Increases in ethanol were apparent immediately following 12-hour heat treatments as well as after 3 months. After 3 months, ethanol concentrations were 16-, 52-, 6-, and 60-fold higher in `McIntosh', `Cortland', `Jonagold', and `Northern Spy' apples than in controls, respectively. The concentrations of ethanol accumulated reflected the degree of heat-induced fruit injury. Heat treatments reduced ethylene production relative to control values. After 3 months of storage ethylene production of fruit exposed to 46 °C for 12 h was <0.48 μmol·kg-1·h-1 compared to >4.3 μmol·kg-1·h-1 for controls. Heat treatments also reduced CF which was expressed as Fv/Fm, where Fv is the difference between the maximal and the minimal fluorescence (Fm - Fo), and Fm is the maximal fluorescence. After 3 months storage at 0 °C, Fv/Fm was ≈0.2 in fruit held at 46 °C for 12 hours compared with 0.5-0.6 for control fruit. Exposure to 46 °C for 12 hours caused severe peel and flesh browning in all cultivars. Severity of peel and flesh browning increased with increasing duration of heat treatment and subsequent storage at 0 °C. `Northern Spy' apple fruit were most susceptible to heat stress based on the degree of flesh browning. Heat treatments of 8 and 12 hours reduced firmness of `McIntosh', `Cortland', and `Northern Spy', but not `Jonagold' apples. Hue angle of the green side of fruit was also reduced in `Cortland', Jonagold' and `Northern Spy' apples receiving the 8- and 12-hour treatments. Heat treatments caused a decrease in fruit tiratable acidity, but had no effect on soluble solids content. The increase in ethanol production and decrease in CF correlated with heat-induced injury, and were apparent before browning was visually apparent. Ethanol and CF have the potential to be used to nondestructively predict the severity of injury that develops during storage.

scholarly journals 117 Ethanol Production and Chlorophyll Fluorescence Indicate Freezing and Heat Stress in Apple Fruit During Storage

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 409B-409
Author(s):  
Jun Song ◽  
Lihua Fan ◽  
Charles F. Forney ◽  
Michael A. Jordan
Keyword(s):  
Heat Stress ◽  
Chlorophyll Fluorescence ◽  
Ethanol Production ◽  
Injury Severity ◽  
Treatment Time ◽  
Apple Fruit ◽  
Heat Treatments ◽  
Severity Of Injury ◽  
Fruit Samples ◽  
Flesh Browning

Ethanol production and chlorophyll fluorescence were measured as signals of freezing and heat stress in apple fruit. `Cortland' and `Jonagold' apples were held at –8.5 °C for 0, 6, 12 or 24 h (freezing treatments), or at 46 °C for 0, 4, 8 or 12 h (heat treatments). Following treatments, fruit were stored at 0 °C and evaluated after 0, 1, 2, or 3 months. Following storage, fruit samples were kept for 12 h at 20 °C and then analyzed for ethanol production, chlorophyll fluorescence, and visible injury. Severity of flesh browning increased with increasing treatment time for both freezing and heat treatments. Freezing for 24 h and heating for 12 h caused severe flesh browning in both cultivars. Severity of heat-induced browning increased during storage. Increases in ethanol production were apparent 12 h following treatments and reflected the degree of stress-induced fruit injury. After 2 months of storage, ethanol concentrations peaked and were as much as 400-fold greater than that of controls. These stress treatments also reduced ethylene production and chlorophyll fluorescence. The degree of increase in stress-induced ethanol production and decrease in chlorophyll fluorescence correlated with stress-induced injury and could be used to predict the severity of injury that develops during storage. Other volatile production and their relationship to fruit stress will also be discussed.

scholarly journals Quality maintenance of ‘Laetitia’ plum by application of 1- methylcyclopropene, ethanol vapor and heat treatment

2018 ◽  
Vol 9 (3) ◽  
pp. 312-321
Author(s):  
Mariuccia Schlichting De Martin ◽  
Cristiano André Steffens ◽  
Diego Fernando Pavarin ◽  
Marília Farias Rodrigues ◽  
Cassandro Vidal Talamine do Amarante ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Skin Color ◽  
Storage Period ◽  
Ethanol Vapor ◽  
Soluble Solids ◽  
Flesh Firmness ◽  
Control Fruit ◽  
Flesh Browning

The aim of this study was to evaluate the effect of 1-methylcyclopropene (1-MCP), ethanol and heat treatment on ripening behavior and internal browning occurrence of ‘Laetitia’ plum stored under regular air. The treatments were: control, 1-MCP (1,0 µL L-1), ethanol (500 and 1500 µL L-1) and heat treatment (37 and 40 °C) for 24 h. Fruit were stored under regular air for 25 or 35 d at 0.5±0,1 °C and 96±1% relative humidity (RH), and assessed for respiration rate, ethylene production, skin color, flesh firmness, titratable acidity, soluble solids content, incidence of decay and incidence and severity of internal flesh browning. In both storage periods, immediately at removal from cold room, fruit from all the treatments showed lower respiration rate and ethylene production than control fruit. Ethanol vapor at 1500 µL L-1, 1-MCP at 1,0 µL L-1 and heat treatment at 40 °C allowed a less reddish skin after 35 d of storage, as well as higher flesh firmness and lower intensity of internal flesh browning than control fruit, in both evaluated storage periods. In either 25 or 35 d of storage period, heat treatment at 40 °C increased the occurrence of decay. All the treatments provided lower incidence of internal flesh browning than control fruit in both evaluations. The postharvest application of ethanol at 1500 µL L-1, 1-MCP at 1,0 µL L-1 and heat treatment at 40 °C for 24 h delay the ripening process and reduce the incidence of internal flesh browning of ‘Laetitia’ plum.

scholarly journals Using Volatile Emissions and Chlorophyll Fluorescence as Indicators of Heat Injury in Apples

2001 ◽  
Vol 126 (6) ◽  
pp. 771-777 ◽  
Author(s):  
Jun Song ◽  
Lihua Fan ◽  
Charles F. Forney ◽  
Michael A. Jordan
Keyword(s):  
Heat Stress ◽  
Chlorophyll Fluorescence ◽  
Ethyl Acetate ◽  
Correlation Coefficients ◽  
Heat Treatments ◽  
Heat Injury ◽  
Volatile Emissions ◽  
Flesh Browning ◽  
Nondestructive Measurements ◽  
Volatile Production

Volatile emissions and chlorophyll fluorescence were investigated as potential signals of heat injury for apple [Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] fruit. `McIntosh', `Cortland', `Jonagold', and `Northern Spy' apples were exposed to 46 °C for 0, 4, 8, or 12 hours (heat treatments). Following treatments, fruit were kept at 20 °C and evaluated after 1, 2, 4, or 7 days. Heat treatments induced volatile production including ethanol and ethyl acetate. The 8 and 12 hours heat treatments increased ethanol and ethyl acetate production in all four cultivars by as much as 170- and 11-fold, respectively, 1 day after treatments. Heat treatments also reduced ethylene production and chlorophyll fluorescence. Heat for 12 hours caused serious flesh browning. Among the cultivars investigated, `Northern Spy' and `McIntosh' were most susceptible to heat stress based on the degree of flesh browning. Correlation coefficients of heat stress induced ethanol emission and chlorophyll fluorescence with flesh browning were 0.82 and -0.66, respectively. The nondestructive measurements of ethanol emission and chlorophyll fluorescence have potential to identify stressed fruit with reduced quality or compromised storage life.

USE OF CHLOROPHYLL FLUORESCENCE TO ASSESS HEAT STRESS IN APPLE FRUIT

2008 ◽  
pp. 279-282
Author(s):  
Jeong Hak Seo ◽  
Jianshe Sun ◽  
L. Schrader ◽  
Jun Tian
Keyword(s):  
Heat Stress ◽  
Chlorophyll Fluorescence ◽  
Apple Fruit

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 ‘ROCHA’ PEARS STORED UNDER CONTROLLED ATMOSPHERE WITH ULTRA-LOW AND LOW O2 ASSOCIATED WITH DIFFERENT CO2 LEVELS

2017 ◽  
Vol 39 (5) ◽  
Author(s):  
MARIUCCIA SCHLICHTING DE MARTIN ◽  
CRISTIANO ANDRÉ STEFFENS ◽  
CASSANDRO VIDAL TALAMINI DO AMARANTE ◽  
AURI BRACKMANN ◽  
MARÍLIA FARIAS RODRIGUES ◽  
...  
Keyword(s):  
Skin Color ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Flesh Firmness ◽  
Co2 Levels ◽  
Randomized Experimental Design ◽  
Flesh Browning ◽  
Solids Content

ABSTRACT The storage of ‘Rocha’ pears under controlled atmosphere (CA) preserves fruit quality for long periods. However, inadequate CA conditions might impair ripening and lead to flesh browning. This research was carried out to assess the effects of CA with ultra-low (ULO), and low O2 (LO) associated with different CO2 levels on ripening and occurrence of flesh browning in ‘Rocha’ pears. Treatments evaluated were: pO2 = 0.5 kPa (ULO) and pCO2 < 0.03 kPa; pO2 = 1.0 kPa (LO) and pCO2 < 0.03 kPa; pO2 = 1.0 kPa and pCO2 = 1.0 kPa; pO2 = 1.0 kPa and pCO2 = 2.0 kPa; and pO2 = 1.0 kPa and pCO2 = 3.0 kPa. A completely randomized experimental design was used, with four replicates. Fruits were harvested in Vacaria, RS, and stored under five CA conditions during 270 days (-0.5±0.1 ºC and relative humidity of 96±2%). Fruits were assessed after CA storage for respiratory rate, ethylene production, skin color, flesh firmness, texture, titratable acidity (TA), soluble solids content (SSC), sensory attributes, flesh browning incidence and severity and flesh color. Fruits stored under LO with pCO2 < 0.03 kPa had higher flesh firmness and more yellow skin color than fruits stored under other CA conditions. Sensory attributes, SS and TA of fruits were not affected by CA conditions. Fruit stored under LO with pCO2 = 3.0 kPa had the highest incidence (48%) and severity of flesh browning. The pO2 = 0.5 kPa and pCO2 < 0.03 kPa and pO2 = 1.0 kPa and pCO2 = 1.0 kPa conditions are the most suitable for the CA storage of ‘Rocha’ pears.

scholarly journals 372 1-MCP-mediated Ripening Changes in `McIntosh' Apples

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 508A-508
Author(s):  
H.P.V. Rupasinghe ◽  
D.P. Murr ◽  
G. Paliyath
Keyword(s):  
Ethylene Production ◽  
De Novo ◽  
Apple Fruit ◽  
Threshold Concentration ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Inverse Relation ◽  
Initial Concentration ◽  
Conjugated Triene ◽  
Ethylene Antagonist

`McIntosh' apples were treated at 20 °C with 0.0, 0.01, 0.1, 1.0, 10, and 100 ppm 1-methylcyclopropene (1-MCP; EthylBloc™) a day after harvest for 18 h and stored at 0 °C in air. Apples were also continuously exposed to 0.0 and 25 ppm 1-MCP under controlled atmosphere (CA; 0 °C in 4.5 kPa CO2 and 3 kPa O2) by re-establishing the initial concentration at week 9 and 17. The threshold concentration of 1-MCP at 20 °C to inhibit de novo ethylene production in apple fruit was determined to be 1.0 ppm. Interestingly, the ethylene antagonist completely inhibited (99.67%) ethylene production in apples, which were removed from 0 °C in air and CA after 9 weeks and held at 20 °C up to 6 days. Overall, ethylene production was 10- to 100-fold less in apples treated with 1 ppm and above 1-MCP than in untreated apples. 1-MCP-treated apples showed less softening; fruit firmness was 2-4 Lb higher compared to untreated apples. Total soluble solids of apples was not affected by 1-MCP treatment. Total hydrophobic volatiles, including the sesquiterpene hydrocarbon α-farnesene, from apples measured by SPME/GC showed an inverse relation to 1-MCP concentration. Contents of α-farnesene and its putative superficial scald-causing catabolite, conjugated triene alcohol, in the skin were reduced 60% to 90% by 1-MCP. However, 1-MCP did not suppress the incidence of scald or other disorders, e.g., stem cavity, browning and brown core, in `McIntosh' apples.

scholarly journals The Temporal Relationship between Volatile Biosynthesis and Other Ripening Parameters in Banana Fruit

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 496E-496
Author(s):  
J. Song ◽  
N. Rubinstein ◽  
R.M Beaudry
Keyword(s):  
Chlorophyll Fluorescence ◽  
Ethylene Production ◽  
Skin Color ◽  
Developmental Stages ◽  
Banana Fruit ◽  
Analytical Methodology ◽  
Climacteric Fruit ◽  
Feeding Experiments ◽  
Hue Angle ◽  
Volatile Production

Banana [Musa sp.9AAA group0, Cavendish] fruit are climacteric in nature, undergoing a rapid rise in ethylene production and respiration. Ethylene production can peak within 8 h of a detectable rise in production and respiration peaks within 24 h. These rapid changes permit precise timing for events related to or dependent on ethylene presence. Using rapid analytical methodology, we investigated the dynamic changes in volatile biosynthesis and its relation to other ripening parameters. Ungassed, mature-green banana fruit were placed individually at 23°C in flow through glass chambers. Ethylene production, respiration, chlorophyll fluorescence, skin color (hue angle) and volatile production were monitored. The climacteric rise and subsequent fall in ethylene production was found to be complete within 20 h. The respiratory rise peaked 20 h after the initial rise in ethylene production. The onset of the decline in chlorophyll fluorescence, skin color (hue angle) were coincident with the rise of ethylene and respiration, which indicated that the chlorophyll fluorescence may be used to monitor the banana fruit ripening. Volatile production was found to begin ≈60 h after the onset of the ethylene climacteric, peaking 3 to 4 days later. The ester precursors butyric acid and 3-methylbutanol were used in feeding experiments at different developmental stages for pulp and peel. Full ester-forming capacity was found to exist well before the onset of volatile biosynthesis. There were also different biosynthetic capacities for pulp and peel. Low aroma production in pre-climacteric fruit is apparently limited by the supply of precursors, which may be derived from the ethylene-induced enhancement of fruit respiratory metabolism.

scholarly journals Volatile Emissions and Chlorophyll Fluorescence as Indicators of Freezing Injury in Apple Fruit

HortScience ◽  
2000 ◽  
Vol 35 (7) ◽  
pp. 1283-1287 ◽  
Author(s):  
Charles F. Forney ◽  
Michael A. Jordan ◽  
Kumudini U.K.G. Nicholas ◽  
Jennifer R. DeEll
Keyword(s):  
Chlorophyll Fluorescence ◽  
Ethyl Acetate ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Solid Content ◽  
Freezing Injury ◽  
Soluble Solid Content ◽  
Volatile Emissions ◽  
Flesh Browning ◽  
Lower Magnitude

Use of volatile emissions and chlorophyll fluorescence as indicators of freezing injury were investigated for apple fruit (Malus ×domestica Borkh.). `Northern Spy' and `Delicious' apples were kept at -8.5 °C for 0, 6, or 24 h, and then at 20 °C. After 1, 2, 5, and 7 d at 20 °C, fruit were analyzed for firmness, skin and flesh browning, soluble solid content, titratable acidity, ethanol, ethyl acetate, ethylene, respiration rate, and chlorophyll fluorescence. Freezing caused skin and flesh browning and a loss of fruit firmness, which was greater in `Northern Spy' than in `Delicious'. In `Northern Spy' fruit subjected to the freezing treatments, ethanol and ethyl acetate concentrations were as much as 37- and 300-fold greater, respectively, than in control fruit. `Delicious' fruit showed similar patterns of ethanol and ethyl acetate increase, but of lower magnitude, as a result of freezing. Higher fruit respiratory quotients were associated with increased ethanol and ethyl acetate concentrations. Ethylene production and chlorophyll fluorescence of fruit were reduced by freezing.

scholarly journals The Progression of Ethylene Production and Respiration in the Tissues of Ripening `Fuji' Apple Fruit

HortScience ◽  
2000 ◽  
Vol 35 (7) ◽  
pp. 1300-1303 ◽  
Author(s):  
D.R. Rudell ◽  
D.S. Mattinson ◽  
J.K. Fellman ◽  
J.P. Mattheis
Keyword(s):  
Ethylene Production ◽  
Starch Content ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Ethylene Evolution ◽  
Ethylene Concentration ◽  
Respiration Rates ◽  
Fuji Apple ◽  
Solids Content ◽  
The One

`Fuji' apple (Malus ×domestica Borkh.) fruits were harvested periodically prior to and during fruit ripening. Ethylene evolution and respiration rates of skin, hypanthial, and carpellary tissue was determined in each fruit. Additionally, whole fruits were used for analyses of internal ethylene concentration, volatile evolution, starch content, flesh firmness, and soluble solids content. Ethylene production was greatest in the carpellary tissue at all sampling dates except the one occurring just before the rise in whole fruit internal ethylene concentration, when production in the skin and carpellary tissue was similar. Respiration was always highest in the skin, in which the climacteric rise was most drastic. Higher ethylene production in the carpellary tissue of pre- and postclimacteric fruit and higher respiration in the skin tissue, including a noticeable climacteric rise, is indicative of a ripening initiation signal originating and/or transduced through the carpels to the rest of the fruit.

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