1-Methylcyclopropene plus high CO2 applied after storage reduces ethylene production and enhances shelf life of Gala apples

2003 ◽  
Vol 83 (4) ◽  
pp. 817-824 ◽  
Author(s):  
Changwen Lu ◽  
Peter M.A. Toivonen
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Room Temperature ◽  
Biochemical Analysis ◽  
Combined Treatment ◽  
Titratable Acidity ◽  
Acc Synthase ◽  
Ethylene Biosynthesis ◽  
Ethylene Concentration ◽  
Quality Retention

The effect of a combined treatment comprising a 35% CO2 atmosphere plus 250 nL L-1 1-methylcyclopropene (1-MCP) on shelf life of Gala apples app lied after removal from air or controlled atmosphere (CA) storage was evaluated. Fruit were removed from air storage at 10 and 18 wk and from CA storage at 18 and 22 wk, warmed to 20°C and then treated for 16 h with 1-MCP either in combination with or without 35% CO2. Treated fruit were held at 20°C in air for up to 15 d and assessed every 5 d. Onset of ethylene production was delayed and quality retention was only marginally improved with the 1-MCP treatment. In contrast, both were significantly affected when a 35% CO2 atmosphere was applied in combination with the 1-MCP treatment. Fruit that were treated with 1-MCP in a 35% CO2 atmosphere exhibited the lowest levels of internal ethylene concentration (IEC) and the smallest decline of flesh firmness and titratable acidity (TA) during holding at 20°C. No symptoms of CO2 injury were noted. In the high CO2 atmosphere, a 250 nL L-1 treatment with 1-MCP resulted in similar firmness and titratable acidity retention at room temperature as did a 1000 nL L-1 treatment with 1-MCP. Additionally, the application of the combined 1-MCP/high CO2 treatment after holding at 20°C for 24 h resulted in similar effects as seen if the treatment were applied only 2 h after removal from storage. Biochemical analysis showed that 1-MCP and high CO2 have two distinctly different effects on ACC-synthase activity, explaining the synergistic effect of the combined treatment. Key words: Post-storage ripening, 1-MCP, carbon dioxide, ethylene biosynthesis

Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

2021 ◽  
pp. 108201322110206
Author(s):  
TK Hazarika ◽  
Tangkasil Marak
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Fungal Decay ◽  
Grape Berries ◽  
Overall Acceptability ◽  
Table Grapes ◽  
Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

Shelf-life and sensory assessments reveal the effects of storage treatments with 1-methylcyclopropene on new and established apples

2014 ◽  
Vol 94 (8) ◽  
pp. 1427-1439 ◽  
Author(s):  
Kareen Stanich ◽  
Margaret A. Cliff ◽  
Cheryl R. Hampson ◽  
Peter M.A. Toivonen
Keyword(s):  
Shelf Life ◽  
Principal Component ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Ethylene Concentration ◽  
Industry Standards ◽  
Principal Component Analyses ◽  
Apple Cultivars ◽  
Cultivar Responses

Stanich, K., Cliff, M. A., Hampson, C. R. and Toivonen, P. M. A. 2014. Shelf-life and sensory assessments reveal the effects of storage treatments with 1-methylcyclopropene on new and established apples. Can. J. Plant Sci. 94: 1427–1439. This research used shelf-life and sensory assessments to explore the influence of 1-methylcyclopropene (1-MCP) on four apples (Aurora, Fuji, Nicola™, Salish™). Maturity (internal ethylene concentration, starch clearing index), quality (soluble solids, titratable acidity, firmness) and sensory determinations were conducted on fruit that had undergone air (AIR) or controlled atmosphere (CA) storage treatments with and without 1-MCP. Trained panelists evaluated apples, along with industry standards (Gala, McIntosh and either Fuji or Ambrosia), for eight attributes (crispness, hardness, juiciness, skin toughness, sweetness, tartness, sweet–tart balance and flavour). Data were analyzed using analysis of variance and principal component analyses (PCA) to compare the treatment and cultivar responses. Cultivars responded very differently to CA and 1-MCP. Fruit from AIR with 1-MCP were very similar to CA fruit without 1-MCP; further improvements were not observed when 1-MCP was applied to CA fruit. PCA bi-plots of the shelf-life and sensory assessments revealed that treated Salish™ fruits were more similar to one another than to cultivars from other treatments. This work successfully documented the unique changes associated with the use of 1-MCP on new and established apple cultivars. It will assist industry in applying appropriate storage practices for new and established apple cultivars.

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 Brassinosteroids Suppress Ethylene Biosynthesis via Transcription Factor BZR1 in Pear and Apple Fruit

2020 ◽  
Author(s):  
Yinglin Ji ◽  
Yi Qu ◽  
Zhongyu Jiang ◽  
Xin Su ◽  
Pengtao Yue ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Fruit Ripening ◽  
Ethylene Production ◽  
Plant Hormone ◽  
Expression Profiles ◽  
Acc Synthase ◽  
Ethylene Biosynthesis ◽  
Apple Fruit ◽  
Pear Fruit ◽  
Climacteric Fruit

ABSTRACTThe plant hormone ethylene is important for the ripening of climacteric fruit, such as pear (Pyrus ussuriensis), and the brassinosteroid (BR) class of phytohormones affects ethylene biosynthesis during ripening, although via an unknown molecular mechanism. Here, we observed that exogenous BR treatment suppressed ethylene production during pear fruit ripening, and that the expression of the transcription factor PuBZR1 was enhanced by epibrassinolide (EBR) treatment during pear fruit ripening. PuBZR1 was shown to interact with PuACO1, which converts 1-aminocyclopropane-1-carboxylic acid (ACC) to ethylene, and suppress its activity. We also observed that BR-activated PuBZR1 bound to the promoters of PuACO1 and of PuACS1a, which encodes ACC synthase, and directly suppressed their transcription. Moreover, PuBZR1 suppressed the expression of transcription factor PuERF2 by binding its promoter, and PuERF2 bound to the promoters of PuACO1 and PuACS1a. We concluded that PuBZR1 indirectly suppresses the transcription of PuACO1 and PuACS1a through its regulation of PuERF2. Ethylene production and the expression profiles of the corresponding apple (Malus domestica) homologs showed similar changes following EBR treatment. Together, these results suggest that BR-activated BZR1 suppresses ACO1 activity and the expression of ACO1 and ACS1a, thereby reducing ethylene production during pear and apple fruit ripening. This likely represents a conserved mechanism by which exogenous BR suppresses ethylene biosynthesis during climacteric fruit ripening.One-sentence summaryBR-activated BZR1 suppresses ACO1 activity and expression of ACO1 and ACS1a, which encode two ethylene biosynthesis enzymes, thereby reducing ethylene production during pear and apple fruit ripening.

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

scholarly journals Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

Agriculture ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 151 ◽  
Author(s):  
Giuseppe Sortino ◽  
Filippo Saletta ◽  
Stefano Puccio ◽  
Dario Scuderi ◽  
Alessio Allegra ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Combined Treatment ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Sensory Profile ◽  
Peach Fruit ◽  
Organoleptic Characteristics ◽  
Aloe Arborescens

The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work is to test the effectiveness of a single treatment of edible coating based on Aloe arborescens (EC) and a combined treatment of 1-methylcycyclopropene (1-MCP) and edible coating to prolong the shelf life of “Settembrina” white flesh peach fruit. White flesh peach fruit were harvested at the commercial ripening stage, treated with an edible coating (EC) or 1-MCP + EC or 1-MCP, and stored for 28 days at 1 °C. After 7, 14, 21, and 28 days, fruits were removed from cold storage, transferred at 20 °C and then analyzed immediately (cold out) and after 6 days (shelf life) to evaluate the combined effect of cold storage and room temperature. The fruits were tested for carotenoids content, phenolic content, reducing activity (ABTS). The physicochemical traits were measured in terms of the titratable acidity, total soluble content, weight loss, and vitamin C content. Moreover, their sensory profile was analyzed by a semi-trained panel. Fruit treated with EC and 1-MCP + EC kept their marketing values better than control after 14 days of storage and 6 days of simulated shelf life in terms of flesh firmness, total soluble solids and titratable acidity, as well as sensory parameters. After 21 days of storage, all treatments showed a deterioration of all the quality parameters. The single and combined application of Aloe-based coating (with 1-MCP) slowed down the maturation processes of the fruit, limited the weight loss, and preserved its organoleptic characteristics.

Quality and Volatile Emission Changes of `Mondial Gala' Apples during On-tree Maturation and Postharvest Storage in Air or Controlled Atmosphere

2008 ◽  
Vol 14 (3) ◽  
pp. 285-294 ◽  
Author(s):  
J. Graell ◽  
M.L. Lopez ◽  
T. Fuentes ◽  
G. Echeverría ◽  
I. Lara
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Storage Period ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Volatile Emission ◽  
Sensory Acceptability ◽  
Standard Quality ◽  
Emission Changes

Starch index (SI), color, firmness, titratable acidity (TA), soluble solids content (SSC), ethylene production, and aroma volatile emission were recorded weekly during on-tree maturation of `Mondial Gala' apples. Fruit were harvested on commercial date and held for 3.5 and 6.5 months in regular atmosphere (RA) or in three controlled atmospheres (CA) (2% O2 :2% CO2, 1% O2 : 1 % CO2 and 1% O2 :3% CO2). After each storage period plus 0 and 7 days at 20 °C, color, firmness, TA, SSC, aroma volatile emission, acetaldehyde and ethanol concentrations, and sensory acceptability were evaluated. At orchard, changes in SI, SSC, background color, and aroma volatile emission were almost concomitant or slightly previous to the increase in ethylene production. During storage, all three CA conditions, regardless of storage period, led to better preservation of standard quality. CA-stored fruit also received higher acceptability scores, although aroma volatile emission was decreased in response to these storage conditions. At the end of long storage (plus shelf life period), fruit stored in 1 :1 atmosphere showed a good retention of firmness and TA in comparison to the rest of CA-fruit. Fruit stored under all considered CA conditions showed similar aroma volatile emission after 3.5 or 6.5 months of storage. Storage period had no apparent influence on the aroma volatile emission of CA-stored apples, with the exception of fruit stored in 2:2 atmosphere immediately upon removal from storage. No significant differences in sensory acceptability were found either for fruit stored under different CA conditions during 3.5 months immediately after transfer to 20 °C. In contrast, fruit stored in either 1 : 1 or 2: 2 atmospheres during 6.5 months were better accepted by consumers than those stored in 1 : 3 atmosphere upon removal from cold storage. However, these differences disappeared after 7 days of shelf-life at 20 °C.

Improvement of Storability and Shelf-life of ‘Blackamber’ Plums Treated with 1-methylcyclopropene

2006 ◽  
Vol 12 (5) ◽  
pp. 437-443 ◽  
Author(s):  
A. P. Candan ◽  
J. Graell ◽  
C. Crisosto ◽  
C. Larrigaudière
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Changes ◽  
Soluble Solids Content ◽  
Life Changes ◽  
Flesh Colour ◽  
Solids Content

Rapid softening is one of the most important factors that limits the market life of plums. To avoid this problem, ‘Blackamber’ plums were treated with 0, 150, 300 and 600ppb of 1-methylcyclopropene (1- MCP) and their quality evaluated after 15, 30 and 50 days of storage at 0°C, immediately and after 6 days at 25°C. 1-MCP treatment effectively decreased ethylene production during storage and shelf-life in fruits kept 15 and 30 days at 0°C. In contrast, fruits kept for 50 days at 0°C showed a significant increase in ethylene production during shelf-life. Changes in ethylene production by 1-MCP were associated with a decrease of firmness loss and maintenance of titratable acidity but not with the development of red flesh colour. Soluble solids content of the fruit was not affected by the 1-MCP treatment. In this assay no significant symptoms of chilling injury (CI) or rot were observed. Overall, the results presented in this assay ascertained ethylene on quality changes in ‘Blackamber’ plums. They also showed that 1- MCP could be considered commercially to improve the storage life and resistance to mechanical bruising in ‘Blackamber’ plums without prejudicial effects on quality.

scholarly journals Kajian Penundaan Kematangan Pisang Raja (Musa paradisiaca Var. Sapientum L.) Melalui Penggunaan Media Penyerap Etilen Kalium Permanganat

2015 ◽  
Vol 8 (2) ◽  
pp. 76-89
Author(s):  
Sholihati Sholihati ◽  
Rokhani Abdullah ◽  
Suroso Suroso
Keyword(s):  
Shelf Life ◽  
Potassium Permanganate ◽  
Room Temperature ◽  
Long Distance ◽  
Ethylene Concentration ◽  
Ripening Process ◽  
Musa Paradisiaca ◽  
Perishable Commodity ◽  
Treatment Concentration

Abstrak. Indonesia adalah salah satu penghasil pisang terbesar di asia. Masa hidup pisang relatif pendek. Sehingga tidak dapat menjangkau jarak jauh dalam pemasaran. Tujuan penelitian ini adalah untuk mempelajari efek penyerap etilen kalium permanganat untuk menunda proses pematangan, untuk mengetahui efektivitas etilen kalium permanganat untuk menyerap etilen dan untuk mengembangkan model penentuan konsentrasi etilen selama penyimpanan sebelum proses pematangan. Hasil penelitian ini menunjukkan bahwa konsentrasi etilen setara dengan 0,16 ml/g.jam pada perlakuan 10 g , diikuti oleh perlakuan penyerap etilen 20 g dengan nilai setara dengan 0,06 ml/g.jam, penyerap 30 g sama dengan 0,03 ml / g.hour dan penyerap 40 g sama dengan 0,02 ml / g.hour pada suhu kamar 25 – 28 oC. Pada suhu dari 13, efektivitas penyerap etilen sama dengan 0,11 ml / g.hour pada perlakuan konsentrasi penyerap 10 g, diikuti oleh penyerap 20 g sama dengan 0,05 ml / g.hour . Penyerap 30 g sama dengan 0,03 ml / g.hour dan penyerap 40 g sama dengan 0,02 ml / g.hour. Fase klimakterik pada pisang dengan suhu 13 oC adalah di hari ke-11 , dengan produksi CO2 sama dengan 47,12 ml/kg dan produksi etilen sama dengan 1.82 ppm pada suhu ruang. Pada penggunaan etilen permanganat potasium diperoleh umur penyimpanan yang lebih panjang pada pisang, yaitu 20 hari pada suhu ruang dan 45 hari pada suhu 13 oC. Study of Lengthen Shelf Life of Pisang Raja (Musa paradisiaca Var. Sapientum L.) by Using Absorber Ethylene  Potassium Permanganate SubstanceAbstract. Indonesia is one of the biggest bananas producers in Asia. Banana is categorized as perishable  commodity,  therefore it cannot market is limited by distribution time.  Reach a long distance in marketing. This aim of this research is to study the effect of ethylene potassium permanganate to delay  the ripening of the fruit process, to know the effectiveness of ethylene potassium permanganate to absorb the ethylene and to develop ethylene concentration model during storage before ripening process. Results show that concentration of ethylene  is equal to 0.16 ml/g.hour at 10 g  of treatment, followed by 20 g  of absorber , that is equal to 0.06 ml/g.hour, 30g of absorber, that is equal to 0.03 ml/g.hour and 40g of absorber that is equal to 0.02 ml/g.hour at room temperature (25-28oC) temperature . At temperature of 13 0C, the effectivity of ethylene absorber is equal to 0.11 ml/g.hour at treatment concentration of 10 g  of absorber, followed by absorber 20 g of equal to 0.05 ml/g.hour. The absorber 30 g equal to 0.03 ml/g.hour and absorber 40 g equal to 0.02 ml/g.hour. Climacteric phase in  banana at temperature of  13 0C  is on the 11th day,  with production of CO2 equals to 14.67 ml/kg and production of ethylene equals to 0.96 ppm. Climacteric phase is in the 5th  day with production CO2 equals to 47.12 ml/kg and production of ethylene equals to 1.82 ppm at room temperature. The  ethylene potassium permanganate substance chamber is able to lengthen the shelf life of banana for 20 days at room temperature  and for 45 days at  temperature of 13 0C.

scholarly journals 184 Lovastatin Inhibits α-Farnesene Biosynthesis and Scald Development in `Delicious' and `Granny Smith' Apples and `d'Anjou' Pears

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 422C-422
Author(s):  
Zhiguo Ju ◽  
Eric A. Curry
Keyword(s):  
Ethylene Production ◽  
Titratable Acidity ◽  
Fruit Color ◽  
Dependent Manner ◽  
Concentration Dependent Manner ◽  
Ethylene Concentration ◽  
Soluble Solid ◽  
Lovastatin Treatment

Effects of Lovastatin treatment on ethylene production, α-farnesene biosynthesis, and scald development were studied using `Delicious' and `Granny Smith' apples and `d'Anjou' pears stored in air at 0 °C. During 6 months of storage, Lovastatin did not affect internal ethylene concentration, but reduced α-farnesene production in a concentration-dependent manner in both apples and pears. Lovastatin reduced scald at 0.63 mmol·L-1 and inhibited scald completely at 1.25 or 2.50 mmol·L-1 in `Delicious' and `Granny Smith' apples. In `d'Anjou' pears, Lovastatin at concentrations from 0.25 to 1.25 mmol·L-1 inhibited scald completely. After 8 months of storage, the inhibition of scald in both apples and pears by Lovastatin was concentration-dependent, but none of the concentrations eliminated scald. Compared with 11.8 mmol·L-1 diphenylamine (DPA), Lovastatin treatment reduced scald to the same level at 1.25 mmol·L-1 in `d'Anjou' pear and 2.50 mmol·L-1 in `Delicious' and `Granny Smith' apples. Compared to the controls, Lovastatin did not affect fruit color, firmness, soluble solid contents, or titratable acidity during storage in either apple or pear.

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