Controlled atmosphere-related injury in ‘Honeycrisp’ apples is associated with γ-aminobutyrate accumulation

2015 ◽  
Vol 95 (5) ◽  
pp. 879-886 ◽  
Author(s):  
Greta Z. Chiu ◽  
Barry J. Shelp ◽  
Stephen R. Bowley ◽  
Jennifer R. DeEll ◽  
Gale G. Bozzo
Keyword(s):  
Malus Domestica ◽  
Fold Increase ◽  
Controlled Atmosphere ◽  
Gaba Level ◽  
Physiological Disorder ◽  
Malus Domestica Borkh ◽  
Visual Symptoms ◽  
Ethylene Antagonist ◽  
Honeycrisp Apples

Chiu, G. Z., Shelp, B. J., Bowley, S. R., DeEll, J. R. and Bozzo, G. G. 2015. Controlled atmosphere-related injury in ‘Honeycrisp’ apples is associated with γ-aminobutyrate accumulation. Can. J. Plant Sci. 95: 879–886. ‘Honeycrisp’ apples (Malus×domestica Borkh.), including fruit treated with the ethylene antagonist 1-methylcyclopropene (1-MCP), can be susceptible to controlled atmosphere (CA)-related injury of the flesh tissue during storage. To better understand the biomarkers associated with this physiological disorder, we compared the temporal responses of the universal stress signature, γ-aminobutyrate (GABA), and visual symptoms of CA-related injury in apples subjected to elevated CO2. Fruit were treated with or without 1-MCP prior to CA [2.5 kPa O2, 5 (elevated) or 0.03 (ambient) kPa CO2] storage at either 3 or 20°C for up to 24 wk. At 20°C, 1-MCP-treated apples displayed symptoms of CA-related injury by 3 wk of elevated CO2 storage; a similar 15% disorder incidence was apparent by 6 wk in non 1-MCP-treated fruit. A maximal incidence of 30% for this disorder occurred after 24 wk at 3°C in fruit held at elevated CO2, regardless of 1-MCP treatment. At 20°C, GABA levels were 48% higher within 6 wk of the transfer of 1-MCP-treated fruit to elevated CO2. At 3°C, a 2.6-fold increase in GABA level occurred by week 6 of elevated CO2 storage, and was maintained for an additional 18 wk thereafter; a similar change in GABA level was apparent in non 1-MCP-treated fruit, albeit delayed until week 18 of storage. These findings indicate that shifts in GABA are associated with the onset of visual symptoms of CA-related injury in ‘Honeycrisp’ fruit in response to elevated CO2, regardless of 1-MCP.

scholarly journals Responses of ‘Honeycrisp’ Apples to Short-term Controlled Atmosphere Storage Established During Temperature Conditioning

HortScience ◽  
2019 ◽  
Vol 54 (9) ◽  
pp. 1532-1539 ◽  
Author(s):  
Corina Serban ◽  
Lee Kalcsits ◽  
Jennifer DeEll ◽  
James P. Mattheis
Keyword(s):  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Physiological Disorder ◽  
Ethylene Concentration ◽  
Bitter Pit ◽  
Honeycrisp Apples ◽  
Cavity Development ◽  
Postharvest Management

‘Honeycrisp’ apples are susceptible to bitter pit, a physiological disorder that impacts peel and adjacent cortex tissue. ‘Honeycrisp’ is also susceptible to chilling injury (CI) that can be prevented by holding fruit at 10 to 20 °C after harvest for up to 7 days. This temperature conditioning period reduces CI risk but can enhance bitter pit development. Previous research demonstrated a controlled atmosphere (CA) established during conditioning can reduce ‘Honeycrisp’ bitter pit development without inducing other physiological disorders. The objective of this research was to evaluate the duration of CA needed to reduce bitter pit development. Experiments were conducted in 2014, 2016, and 2017 with fruit obtained from commercial orchards in Washington State and, in 2017 only, Ontario, Canada. Half the fruit were treated with 42 µmol·L−1 1-methycyclopropene (1-MCP) for 24 hours at 10 °C immediately following harvest. The untreated fruit were held at the same temperature (10 °C) in a different cold room. Following 1-MCP treatment, all fruit were conditioned at 10 °C for an additional 6 days, then fruit was cooled to 2.8 °C. During conditioning, fruit were held in air or CA (2.5 kPa O2, 0.5 kPa CO2) established 1 day after harvest, for 1 to 8 weeks, then in air. All fruit were removed from cold storage after 4 months and then held 7 days at 20 °C. Fruit from most orchards/years stored in CA developed less bitter pit compared with fruit stored continuously in air. CA during conditioning also reduced poststorage peel greasiness but CA for 2 weeks or longer enhanced cortex cavity development in some orchard lots. Treatment with 1-MCP did not reduce bitter pit but enhanced development of peel leather blotch and core browning for some orchards/years. 1-MCP–treated fruit slowed the loss of soluble solids content, titratable acidity, and reduced internal ethylene concentration. Results suggest the potential for postharvest management of bitter pit development in ‘Honeycrisp’ apples by CA established during conditioning with minimal development of other postharvest disorders.

Pre-harvest hexanal spray reduces bitter pit and enhances post-harvest quality in ‘Honeycrisp’ apples (Malus domestica Borkh.)

2020 ◽  
Vol 273 ◽  
pp. 109610
Author(s):  
Erika J. DeBrouwer ◽  
Karthika Sriskantharajah ◽  
Walid El Kayal ◽  
J. Alan Sullivan ◽  
Gopinadhan Paliyath ◽  
...  
Keyword(s):  
Malus Domestica ◽  
Malus Domestica Borkh ◽  
Post Harvest ◽  
Bitter Pit ◽  
Honeycrisp Apples

Creston apple

1999 ◽  
Vol 79 (2) ◽  
pp. 291-294
Author(s):  
H. A. Quamme ◽  
K. O. Lapins ◽  
H. Schmidt ◽  
R. A. MacDonald ◽  
W. D. Lane ◽  
...  
Keyword(s):  
Key Words ◽  
Malus Domestica ◽  
Apple Cultivar ◽  
Controlled Atmosphere ◽  
Storage Quality ◽  
High Quality ◽  
Controlled Atmosphere Storage ◽  
Malus Domestica Borkh ◽  
Atmosphere Storage ◽  
And Storage

Creston is a new high-quality apple cultivar ripening 6 d before Red Delicious. It is large-fruited and similar to Jonagold in appearance but possesses better firmness and storage quality. It can be held for 8 wk in air storage (0 °C) and 4–5 mo in controlled-atmosphere storage. Key words: Malus domestica Borkh., dessert apple, cultivar descriptionnot available

scholarly journals Impacts of 1-Methylcyclopropene and Controlled Atmosphere Established during Conditioning on Development of Bitter Pit in ‘Honeycrisp’ Apples

HortScience ◽  
2017 ◽  
Vol 52 (1) ◽  
pp. 132-137 ◽  
Author(s):  
James P. Mattheis ◽  
David R. Rudell ◽  
Ines Hanrahan
Keyword(s):  
Storage Temperature ◽  
Color Change ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Physiological Disorder ◽  
Commercial Harvest ◽  
Bitter Pit ◽  
Honeycrisp Apples

‘Honeycrisp’ apples are susceptible to develop the physiological disorder bitter pit. This disorder typically develops during storage, but preharvest lesion can also develop. ‘Honeycrisp’ is also chilling sensitive, and fruit is typically held at 10–20 °C after harvest for up to 7 days to reduce development of chilling injury (CI) during subsequent cold storage. This temperature conditioning period followed by a lower storage temperature (2–4 °C) reduces CI risk but can exacerbate bitter pit development. Bitter pit development can be impacted in other apple cultivars by the use of controlled atmosphere (CA) storage and/or 1-methylcyclopropene (1-MCP). Studies were conducted to evaluate efficacy of CA and/or 1-MCP to manage ‘Honeycrisp’ bitter pit development. Apples from multiple lots, obtained at commercial harvest, were held at 10 °C for 7 days and then cooled to 3 °C. Half the fruit was exposed to 42 μmol·L−1 1-MCP the day of receipt while held at 10 °C. Fruit were stored in air or CA (3 kPa O2, 0.5 kPa CO2 for 2 days, then 1.5 kPa O2, 0.5 kPa CO2) established after 1 day at 10 °C or after 7 days at 10 °C plus 2 days at 3 °C. Fruit treated with 1-MCP and/or stored in CA developed less bitter pit compared with untreated fruit stored in air, and bitter pit incidence was lowest for 1-MCP-treated fruit with CA established during conditioning. Development of diffuse flesh browning (DFB) and cavities, reported to occur during ‘Honeycrisp’ CA storage, was observed in some lots. Incidence of these disorders was not enhanced by establishing CA 2 days compared with 9 days after harvest. 1-MCP and CA slowed peel color change, loss of soluble solids content (SSC) and titratable acidity (TA), and reduced ethylene production and respiration rate. The results indicate potential for the postharvest management of bitter pit development in ‘Honeycrisp’ apple through use of 1-MCP and/or CA storage.

scholarly journals Pre- and Postharvest Factors Control the Disease Incidence of Superficial Scald in the New Fire Blight Tolerant Apple Variety “Ladina”

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 464
Author(s):  
Laura Dällenbach ◽  
Thomas Eppler ◽  
Simone Bühlmann-Schütz ◽  
Markus Kellerhals ◽  
Andreas Bühlmann
Keyword(s):  
Cold Storage ◽  
Malus Domestica ◽  
Fire Blight ◽  
Disease Incidence ◽  
Controlled Atmosphere ◽  
Physiological Disorder ◽  
Apple Variety ◽  
Superficial Scald ◽  
Tolerant Variety ◽  
And Storage

Superficial scald is a physiological disorder that develops during cold storage affecting apples and causes substantial market losses. Malus × domestica cv. Ladina, a new scab resistant and fire blight tolerant variety, commercialized in 2012, shows a physiological disorder similar to superficial scald after storage. Here, we used different pre- and postharvest approaches to characterize the occurrence of these superficial scald symptoms in Malus × domestica cv. Ladina. Over a period of seven years, fruits from multiple orchards were stored for five to seven months and the occurrence of superficial scald was assessed in fruits after cold storage and controlled atmosphere (CA) storage. Apples picked at different stages of ripeness within the same year differed in superficial scald development. Additionally, superficial scald differed significantly between years and locations, strongly suggesting that maturity at harvest, weather during the growing season, and orchard management play important roles in scald occurrence. Treatment with 1-methylcyclopropene (1-MCP) after harvest, and storage in a dynamically controlled atmosphere (DCA) significantly reduced the occurrence of superficial scald, whereas storage under ultralow oxygen concentrations (ULO) showed mild but not significant effects. Low calcium concentrations in the fruit flesh and peel were associated with stronger superficial scald occurrence.

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