Articles
INCREASED MATURITY ENHANCES 1-MCP EFFICACY IN MAINTAINING QUALITY OF SUMMER APPLES ‘SUNRISE’ AND ‘SILKEN’ STORED AT 0°C
Article number
857_27
Pages
235 – 242
Language
English
Abstract
Sunrise and Silken are summer apples with excellent crispiness, juiciness and sweet-acid balance but unfortunately have inherently poor storage potential and a very narrow picking window.
Apples for this test were picked up to 5 times at weekly intervals spanning across different stages of the fruit ripening period.
To correspond with the common commercial handling at low temperature, fruit were treated with 250 nl L-1 of 1-MCP for 16 hours at 0°C and were subsequently held for three weeks (Sunrise) or four weeks (Silken) in air at 0°C and then were held an additional seven days at 22°C to simulate shelf handling. 1-MCP treated apples with an increased maturity (starch index >3 on a 0–9 scale) maintained significantly better firmness than those left untreated.
Fruit which was harvested two weeks after commercial harvest maturity and treated with 1-MCP were 32.6 N and 21.6 N firmer than controls harvested at commercial maturity in Sunrise and Silken apples, respectively.
In regards to maturity, there was no significant effect of 1-MCP on early picked apples (at the commercial harvest maturity or 1 week before commercial maturity). Internal ethylene concentration (IEC) dramatically increased after removal from low temperature storage regardless of 1-MCP treatment.
A one week delay of harvest (in relation to current commercial recommendations) and short term storage for these two cultivars was feasible at low temperature storage.
Apples for this test were picked up to 5 times at weekly intervals spanning across different stages of the fruit ripening period.
To correspond with the common commercial handling at low temperature, fruit were treated with 250 nl L-1 of 1-MCP for 16 hours at 0°C and were subsequently held for three weeks (Sunrise) or four weeks (Silken) in air at 0°C and then were held an additional seven days at 22°C to simulate shelf handling. 1-MCP treated apples with an increased maturity (starch index >3 on a 0–9 scale) maintained significantly better firmness than those left untreated.
Fruit which was harvested two weeks after commercial harvest maturity and treated with 1-MCP were 32.6 N and 21.6 N firmer than controls harvested at commercial maturity in Sunrise and Silken apples, respectively.
In regards to maturity, there was no significant effect of 1-MCP on early picked apples (at the commercial harvest maturity or 1 week before commercial maturity). Internal ethylene concentration (IEC) dramatically increased after removal from low temperature storage regardless of 1-MCP treatment.
A one week delay of harvest (in relation to current commercial recommendations) and short term storage for these two cultivars was feasible at low temperature storage.
Authors
C. Lu, P.M.A. Toivonen
Keywords
1-MCP, maturity, summer apple, chilling injury
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