Articles
EFFECT OF STAGE OF MATURITY, POSTHARVEST TREATMENTS AND STORAGE CONDITIONS ON SUPERFICIAL SCALD AND QUALITY OF APPLES.
Article number
326_22
Pages
213 – 224
Language
Abstract
Air-stored "G.Smith" apples treated with 2000ppm diphenylamine (DPA) and held for 6 months developed a small percentage (7.91) of superficial scald symptoms compared to 32.84% of the control after exposure to 20 C for one day.
The same apple variety treated with vitamin C 4000ppm applied as prestorage dip developed only 26.50% superficial scald.
Air-stored "I.D.R.Delicious" apples treated with 1500ppm DPA and held for 7 months developed 35.25% superficial scald compared to 56.87% on the control.
Treatment with vitamin C 4000 ppm + CaCl2 0.125M slightly reduced the incidence of superficial scald (49.90%). Different postharvest treatments were statistically less effective on ascorbic acid content of both "I.D.R. Delicious" and "G.Smith" apples.
Fruit colour and soluble solid content at harvest in both cultivars varied considerably with the stage of maturity but much of this variation disappeared during storage.
No superficial scald symptoms developed on late-harvested "G.Smith" apples; little were observed on "I.D.R.Delicious" apples.
ULO-stored "G.Smith" apples did not develop superficial scald during subsequent shelf life compared to 33.51% scald on MA-stored fruits however, "I.D.R.Delicious" apples stored under similar conditions developed 26.21% superficial scald during subsequent shelf life.
ULO-stored fruits in both cultivars generally had better flesh firmness, colour and higher titratable acidity.
Fruit stored in modified atmosphere were softer and developed more superficial scald, but had higher soluble solid content.
The same apple variety treated with vitamin C 4000ppm applied as prestorage dip developed only 26.50% superficial scald.
Air-stored "I.D.R.Delicious" apples treated with 1500ppm DPA and held for 7 months developed 35.25% superficial scald compared to 56.87% on the control.
Treatment with vitamin C 4000 ppm + CaCl2 0.125M slightly reduced the incidence of superficial scald (49.90%). Different postharvest treatments were statistically less effective on ascorbic acid content of both "I.D.R. Delicious" and "G.Smith" apples.
Fruit colour and soluble solid content at harvest in both cultivars varied considerably with the stage of maturity but much of this variation disappeared during storage.
No superficial scald symptoms developed on late-harvested "G.Smith" apples; little were observed on "I.D.R.Delicious" apples.
ULO-stored "G.Smith" apples did not develop superficial scald during subsequent shelf life compared to 33.51% scald on MA-stored fruits however, "I.D.R.Delicious" apples stored under similar conditions developed 26.21% superficial scald during subsequent shelf life.
ULO-stored fruits in both cultivars generally had better flesh firmness, colour and higher titratable acidity.
Fruit stored in modified atmosphere were softer and developed more superficial scald, but had higher soluble solid content.
The sensitivity to scald incidence appeared to be related to variety, maturity at harvest, and storage conditions.
More effective control over superficial scald was achieved with ULO storage and slightly with DPA used as prestorage chemical treatment.
Authors
V.S. Manseka, M. Vasilakakis
Keywords
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