Articles
Commercial scale experiments with 1-MCP and CA in ‘Red Aroma’ apple
Article number
1456_18
Pages
141 – 146
Language
English
Abstract
The positive effects of the commonly used commercial treatments of 1-MCP and CA storage on apple are well known and implemented for a range of cultivars in many countries.
However, as both technologies demand investments and require additional annual user costs, the decision of implementation must be taken based on the predicted benefit obtained in the specific conditions.
The main cultivar in volume in Norway, ‘Red Aroma’, commonly has a main sale period from about two to maximum eight weeks after harvest, in part due to market preferences.
However, without additional treatments, the cultivar is often unmarketable after eight weeks due to a combination of firmness loss regardless of storage temperature and soft scald development, with further impacts of variation in ripening at harvest and decay development during storage.
Possible improvement in shelf-life quality of fruit stored for about eight to 10 weeks either in CA, or in combination with 1-MCP, were explored through a holistic perspective in industrial scale experiments.
Differences in effects of the treatments on multiple commercial deliveries, between seasons, packinghouses, and varying fruit sizes were found.
Possible reasons for these differences as well as opportunities for improvements at the packinghouse level will be discussed.
However, as both technologies demand investments and require additional annual user costs, the decision of implementation must be taken based on the predicted benefit obtained in the specific conditions.
The main cultivar in volume in Norway, ‘Red Aroma’, commonly has a main sale period from about two to maximum eight weeks after harvest, in part due to market preferences.
However, without additional treatments, the cultivar is often unmarketable after eight weeks due to a combination of firmness loss regardless of storage temperature and soft scald development, with further impacts of variation in ripening at harvest and decay development during storage.
Possible improvement in shelf-life quality of fruit stored for about eight to 10 weeks either in CA, or in combination with 1-MCP, were explored through a holistic perspective in industrial scale experiments.
Differences in effects of the treatments on multiple commercial deliveries, between seasons, packinghouses, and varying fruit sizes were found.
Possible reasons for these differences as well as opportunities for improvements at the packinghouse level will be discussed.
Authors
J. Børve, T. Weigl, E. Follett
Keywords
SmartFresh, 1-methylcyclopropene, soft scald
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