Articles
Oxidative metabolism associated with superficial scald development in ‘Granny Smith’ apples
Article number
1456_25
Pages
193 – 200
Language
English
Abstract
Prolonged cold storage induces stress in apple tissue, potentially leading to oxidative stress disorders such as superficial scald.
To investigate the antioxidant responses during induction and symptom expression of superficial scald, the phytochemical profile of ‘Granny Smith’ apples subjected to seven different storage treatments with diverse modes of action were compared during short-term storage (4, 8 and 16 weeks). Treatments included DPA (only in combination with regular atmosphere (RA) storage), and 1-MCP-treated and untreated fruit stored in RA
(-0.5°C) or low-oxygen storage (0°C), specifically controlled atmosphere (CA) and dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF). Fruit were evaluated after each short-term storage duration, after a 6-weeks simulated RA shipment at -0.5°C, and after a 10 days simulated shelf-life at 20°C following each short-term storage duration.
This study found that the RA treatment, which posed a high risk of superficial scald development after shipment and shelf-life following short-term storage was closely associated with non-extractable condensed tannins (CTs) prior to symptom expression.
The polymerisation of flavan-3-ols into CTs and their interaction with membrane lipids may stabilize membranes and prevent lipid oxidation.
However, an increase in non-extractable CTs could be indictive of oxidative stress and the scald induction period.
The findings suggest antioxidant compounds may play a role in preventing scald development under specific low-oxygen storage conditions and may serve as early markers of scald induction.
To investigate the antioxidant responses during induction and symptom expression of superficial scald, the phytochemical profile of ‘Granny Smith’ apples subjected to seven different storage treatments with diverse modes of action were compared during short-term storage (4, 8 and 16 weeks). Treatments included DPA (only in combination with regular atmosphere (RA) storage), and 1-MCP-treated and untreated fruit stored in RA
(-0.5°C) or low-oxygen storage (0°C), specifically controlled atmosphere (CA) and dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF). Fruit were evaluated after each short-term storage duration, after a 6-weeks simulated RA shipment at -0.5°C, and after a 10 days simulated shelf-life at 20°C following each short-term storage duration.
This study found that the RA treatment, which posed a high risk of superficial scald development after shipment and shelf-life following short-term storage was closely associated with non-extractable condensed tannins (CTs) prior to symptom expression.
The polymerisation of flavan-3-ols into CTs and their interaction with membrane lipids may stabilize membranes and prevent lipid oxidation.
However, an increase in non-extractable CTs could be indictive of oxidative stress and the scald induction period.
The findings suggest antioxidant compounds may play a role in preventing scald development under specific low-oxygen storage conditions and may serve as early markers of scald induction.
Authors
M. Gerber, M. Jooste, W.J. Botes, D.W. Viljoen, I.J. Crouch, E.M. Crouch
Keywords
antioxidant capacity, extractable condensed tannins, non-extractable condensed tannins, phytochemical compounds, total flavanols, total phenolic compounds
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