POSTHARVEST TEMPERATURE AFFECTS COLOUR DEVELOPMENT IN ‘ROME’ APPLES

Peel colour is an important component of consumer acceptance of apples (Malus x domestica). We examined the effects of postharvest temperature on the postharvest development of peel colour. ‘Rome’ apples were bagged in the orchard during the growing season to obtain physiological mature but anthocyanin-free fruit. Postclimacteric bagged fruit were harvested, and exposed to a range of postharvest temperatures (-2, 0, 5, 10, 15, 20, 25, 30 and 35 °C). All fruit received the same continuous quantity and quality of cool-white fluorescent light (15 μmol∙m^-2∙s^-1) to simulate anthocyanin production.
Colour development was recorded every 2 days and ethylene production measured periodically during storage.
Colour was correlated to anthocyanin production.
The results showed that temperature is a very important component of colour development in apples.
Optimal colour development occurred at 20-25 °C, whilst at lower temperatures, colour development was significantly slowed.
At higher storage temperatures (30 °C) anthocyanin accumulation was retarded, whilst at 35 °C, anthocyanin accumulation was completed prevented.

XXVI International Horticultural Congress: Issues and Advances in Postharvest Horticulture

B.M. Kevany, R. Van Agtmael, D.R. Dilley, J.B. Golding

Malus x domestica, colour, temperature, anthocyanin, storage

https://doi.org/10.17660/ActaHortic.2003.628.79