Articles
Impact of postharvest ethylene treatment on apricots
Article number
1450_18
Pages
133 – 140
Language
English
Abstract
Apricot is a fragile fruit known for its rapid ripening after harvest, which vary considerably depending on the cultivar.
Tree-ripened fruits, generally highly appreciated by consumers for their taste, flavour and sweetness, are particularly concerned by postharvest losses.
Due to their high susceptibility to mechanical damages and the development of rot that can occur throughout the whole supply chain, these fruits are generally distributed to local markets shortly after picking.
Apricots destined to longer market distances are commonly harvested at an early stage of maturity and stored at low temperature.
However, the higher firmness, lower sweetness, and greener colour of such fruit, compared with tree-ripened ones, do often not meet consumers’ expectations.
As ethylene is a key hormone involved in apricot ripening, we evaluated the possibility of treating fruits with ethylene after cold storage, in order to improve their texture and taste at the point of sale.
The influence of maturity stage was also investigated.
The study was conducted on 10 different cultivars, all sorted into two maturity groups based on their DA-index, and stored at 1°C for 7 days.
Ethylene was applied at 1000 μL L‑1 during the 2 days of shelf life at 20°C. This postharvest itinerary was compared with a storage at 1 and 8°C followed by 2 days of shelf life without ethylene.
The results showed that ethylene increased apricots softening in both maturity groups.
This effect was, however, cultivar-dependent.
Total soluble solids, colour, acidity and weight loss were not strongly impacted by ethylene treatment nor by temperature of storage.
Apricots kept at 8°C showed nevertheless a higher percentage of decay compared to those stored at 1°C and treated with ethylene.
These findings showed that ethylene treatment is effective in enhancing apricots softening.
However, the treatment had no impact on acidity and total soluble solids, crucial factors for the sensory quality and overall acceptance of the fruit, mainly influenced by the stage of ripeness at harvest.
Tree-ripened fruits, generally highly appreciated by consumers for their taste, flavour and sweetness, are particularly concerned by postharvest losses.
Due to their high susceptibility to mechanical damages and the development of rot that can occur throughout the whole supply chain, these fruits are generally distributed to local markets shortly after picking.
Apricots destined to longer market distances are commonly harvested at an early stage of maturity and stored at low temperature.
However, the higher firmness, lower sweetness, and greener colour of such fruit, compared with tree-ripened ones, do often not meet consumers’ expectations.
As ethylene is a key hormone involved in apricot ripening, we evaluated the possibility of treating fruits with ethylene after cold storage, in order to improve their texture and taste at the point of sale.
The influence of maturity stage was also investigated.
The study was conducted on 10 different cultivars, all sorted into two maturity groups based on their DA-index, and stored at 1°C for 7 days.
Ethylene was applied at 1000 μL L‑1 during the 2 days of shelf life at 20°C. This postharvest itinerary was compared with a storage at 1 and 8°C followed by 2 days of shelf life without ethylene.
The results showed that ethylene increased apricots softening in both maturity groups.
This effect was, however, cultivar-dependent.
Total soluble solids, colour, acidity and weight loss were not strongly impacted by ethylene treatment nor by temperature of storage.
Apricots kept at 8°C showed nevertheless a higher percentage of decay compared to those stored at 1°C and treated with ethylene.
These findings showed that ethylene treatment is effective in enhancing apricots softening.
However, the treatment had no impact on acidity and total soluble solids, crucial factors for the sensory quality and overall acceptance of the fruit, mainly influenced by the stage of ripeness at harvest.
Publication
Authors
S. Gabioud Rebeaud, C. Dayer, P.Y. Cotter, D. Christen
Keywords
apricot, storage, quality, ethylene treatment
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