Articles
Fruit quality of ‘NY1’ apples stored in air, controlled, or dynamic controlled atmosphere storage and interactions with postharvest 1-methylcyclopropene (1-MCP)
Article number
1456_3
Pages
15 – 20
Language
English
Abstract
‘NY1’ (SnapDragon®), is a newly released apple cultivar that is popular because of its unique flavor and texture.
However, the cultivar is susceptible to internal browning, posing a challenge to long-term storage potential.
In this trial, ‘NY1’ apples were either untreated or treated with 1 µL L‑1 1-methylcyclopropene (1-MCP) after overnight cooling at 3°C. The fruit were stored in air for 4 months, controlled atmosphere (CA) storage at 2 kPa O2 and 1 kPa CO2, or dynamic controlled atmosphere (DCA) storage at approximately 0.4-0.6 kPa O2 and 1 kPa CO2 for 8 months, followed by 7 days at 20°C. Fruit quality and the development of physiological disorders was assessed monthly for 4 months for air-stored fruit and two-monthly for CA- or DCA-stored fruit.
Fruit firmness, titratable acidity, and the IAD value decreased during storage, the extent of change depending on the storage regime and duration. 1-MCP treatment exacerbated stem-end flesh browning under all storage systems and with increasing storage length.
As a result, 1-MCP treatment is not recommended for this cultivar.
While CA and DCA can mitigate certain quality losses, managing physiological disorders remains a critical challenge for the long-term storage of ‘NY1’.
However, the cultivar is susceptible to internal browning, posing a challenge to long-term storage potential.
In this trial, ‘NY1’ apples were either untreated or treated with 1 µL L‑1 1-methylcyclopropene (1-MCP) after overnight cooling at 3°C. The fruit were stored in air for 4 months, controlled atmosphere (CA) storage at 2 kPa O2 and 1 kPa CO2, or dynamic controlled atmosphere (DCA) storage at approximately 0.4-0.6 kPa O2 and 1 kPa CO2 for 8 months, followed by 7 days at 20°C. Fruit quality and the development of physiological disorders was assessed monthly for 4 months for air-stored fruit and two-monthly for CA- or DCA-stored fruit.
Fruit firmness, titratable acidity, and the IAD value decreased during storage, the extent of change depending on the storage regime and duration. 1-MCP treatment exacerbated stem-end flesh browning under all storage systems and with increasing storage length.
As a result, 1-MCP treatment is not recommended for this cultivar.
While CA and DCA can mitigate certain quality losses, managing physiological disorders remains a critical challenge for the long-term storage of ‘NY1’.
Authors
Y. Al Shoffe, C.B. Watkins
Keywords
Malus domestica Borkh., flesh browning, CA, DCA
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