Articles
Effects of dynamic controlled atmosphere-chlorophyll fluorescence and initial low oxygen stress on superficial scald on South African ‘Packham’s Triumph’ pears
Article number
1403_15
Pages
125 – 132
Language
English
Abstract
‘Packham’s Triumph’ pears are highly susceptible to superficial scald development during storage.
The aim was to determine the efficacy of non-chemical storage technologies to reduce the incidence of superficial scald on optimum harvested ‘Packham’s Triumph’ pears over two consecutive growing seasons in South Africa. ‘Packham’s Triumph’ pears were subjected to the following treatments: initial low oxygen stress followed by regular atmosphere (ILOS+RA), ILOS followed by controlled atmosphere (ILOS+CA), dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF), controlled atmosphere (CA) and regular atmosphere (RA). Fruit were stored for 2, 3, 5 and 7 months (at -0.5°C) which included a simulated shipment and handling period (6 weeks in RA at -0.5°C) followed by 3 and 7 days at 20°C. Superficial scald incidence and physicochemical properties were measured.
Evolution of metabolites such as
-farnesene and 6-methyl-5-hepten-2-one (MHO) was also monitored via GC-MS. Dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF) suppressed superficial scald on ‘Packham’s Triumph’ up to 7 months.
The ILOS+CA treatment was effective in inhibiting superficial scald up to 5 months.
Both treatments controlled superficial scald by suppressing the MHO production in the pears.
Fruit firmness was still high after 3-day shelf life at the ILOS+CA, DCA-CF and CA treatments.
However, after 7-day shelf life no differences were found between all the treatments.
These results provide the South African pear industry with other alternatives to diphenylamine (DPA) to control superficial scald.
The aim was to determine the efficacy of non-chemical storage technologies to reduce the incidence of superficial scald on optimum harvested ‘Packham’s Triumph’ pears over two consecutive growing seasons in South Africa. ‘Packham’s Triumph’ pears were subjected to the following treatments: initial low oxygen stress followed by regular atmosphere (ILOS+RA), ILOS followed by controlled atmosphere (ILOS+CA), dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF), controlled atmosphere (CA) and regular atmosphere (RA). Fruit were stored for 2, 3, 5 and 7 months (at -0.5°C) which included a simulated shipment and handling period (6 weeks in RA at -0.5°C) followed by 3 and 7 days at 20°C. Superficial scald incidence and physicochemical properties were measured.
Evolution of metabolites such as
-farnesene and 6-methyl-5-hepten-2-one (MHO) was also monitored via GC-MS. Dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF) suppressed superficial scald on ‘Packham’s Triumph’ up to 7 months.The ILOS+CA treatment was effective in inhibiting superficial scald up to 5 months.
Both treatments controlled superficial scald by suppressing the MHO production in the pears.
Fruit firmness was still high after 3-day shelf life at the ILOS+CA, DCA-CF and CA treatments.
However, after 7-day shelf life no differences were found between all the treatments.
These results provide the South African pear industry with other alternatives to diphenylamine (DPA) to control superficial scald.
Publication
Authors
W.J. Botes, T.M. Ramokonyane, E.M. Crouch, K. van der Merwe, U.L. Opara, F. Vries
Keywords
superficial scald, dynamic controlled atmosphere-chlorophyll fluorescence, controlled atmosphere, MHO, α-farnesene
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