Articles
Effects of low oxygen on storage disorders in ‘Honeycrisp’ apples
Article number
1456_16
Pages
127 – 132
Language
English
Abstract
‘Honeycrisp’ apple is known for its unique cellular structure, sensitivity to chilling temperatures and carbon dioxide, and high susceptibility to several physiological disorders.
This has made it difficult to optimize postharvest management and storage regimes for ‘Honeycrisp’. The objective of this study was to evaluate the effects of low oxygen on disorders in ‘Honeycrisp’ apples during long-term storage.
Apples free of defects were harvested for three consecutive years from a commercial ‘Honeycrisp’ orchard block near Simcoe (Norfolk County) in Ontario, Canada.
All apples were held initially for 5-7 days at 10°C for temperature conditioning and then transferred to 3°C as controlled atmosphere (CA) was established, except for year 3 in which CA was delayed for 1 month.
CA storage was either constant at 3 kPa O2 + 1.5 kPa CO2, with or without 1-methylcyclopropene (1-MCP) treatment prior to CA establishment, or oxygen was gradually reduced to 0.8-1 kPa (+ 0.5 kPa CO2) in a dynamic regime.
Apple quality and disorders were evaluated after 8 months total storage, plus 1, 7 or 14 days at room temperature (~20°C). CA-related disorders, internal and core browning, soft scald, and bitter pit were all present. ‘Honeycrisp’ apples stored in the low oxygen dynamic regime had more marketable fruit free of disorders, along with less greasiness, and higher firmness and acidity, compared to those held in constant 3 kPa O2. However, not all disorders had consistently lower incidence in the dynamic low oxygen regime than in constant 3 kPa O2. 1-MCP had inconsistent effects on fruit quality and disorders.
This has made it difficult to optimize postharvest management and storage regimes for ‘Honeycrisp’. The objective of this study was to evaluate the effects of low oxygen on disorders in ‘Honeycrisp’ apples during long-term storage.
Apples free of defects were harvested for three consecutive years from a commercial ‘Honeycrisp’ orchard block near Simcoe (Norfolk County) in Ontario, Canada.
All apples were held initially for 5-7 days at 10°C for temperature conditioning and then transferred to 3°C as controlled atmosphere (CA) was established, except for year 3 in which CA was delayed for 1 month.
CA storage was either constant at 3 kPa O2 + 1.5 kPa CO2, with or without 1-methylcyclopropene (1-MCP) treatment prior to CA establishment, or oxygen was gradually reduced to 0.8-1 kPa (+ 0.5 kPa CO2) in a dynamic regime.
Apple quality and disorders were evaluated after 8 months total storage, plus 1, 7 or 14 days at room temperature (~20°C). CA-related disorders, internal and core browning, soft scald, and bitter pit were all present. ‘Honeycrisp’ apples stored in the low oxygen dynamic regime had more marketable fruit free of disorders, along with less greasiness, and higher firmness and acidity, compared to those held in constant 3 kPa O2. However, not all disorders had consistently lower incidence in the dynamic low oxygen regime than in constant 3 kPa O2. 1-MCP had inconsistent effects on fruit quality and disorders.
Authors
J.R. DeEll, G.B. Lum, Y. Mostofi
Keywords
CO2 injury, low oxygen injury, dynamic CA, ultra-low oxygen, SafePod technology, soft scald, greasiness
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