Articles
INTERACTIVE EFFECTS OF CA STORAGE, 1-METHYLCYCLOPROPENE AND METHYL JASMONATE ON QUALITY OF APPLE FRUIT
Article number
857_30
Pages
259 – 266
Language
English
Abstract
The present study evaluated how post-harvest treatments with 1-methylcyclopropene (1-MCP) or methyl jasmonate (MJ) impact Fuji and Braeburn apple fruit tolerance to controlled atmosphere (CA) storage conditions.
Fruit harvested from a commercial orchard in north central Washington were cooled to 0.5°C within 36 h of harvest and then stored in air or CA with 2 kPa O2 0.05 kPa CO2; 0.25 kPa O2 0.05 kPa CO2 or 2 kPa O2 3 kPa CO2 for up to 6 months.
Fruit were treated with 2 mM MJ or 1 μlL-1 1-MCP at harvest.
Both CA conditions and 1-MCP treatment reduced ethylene production, improved maintenance of firmness and titratable acidity and reduced incidence of core flush during long-term storage compared with untreated fruit stored in air.
Treatment with 1-MCP was as or more effective than low CO2-CA storage for reducing ethylene production and preservation of firmness and acidity for both cultivars. Fuji apples stored in 3 kPa CO2 developed internal browning (CO2-injury) while fruit stored in 0.25 kPa O2 with 0.05 kPa CO2 or air did not, regardless of 1-MCP treatment. Braeburn apples also developed internal browning during air- or CA-storage, regardless of CO2 concentration.
Severity of browning in Fuji and Braeburn apples stored in 3 kPa CO2 was not altered by previous 1-MCP treatment.
However, browning severity increased by the 1-MCP treatment when Braeburn fruit were stored in air or low CO2 CA. Treatment with MJ reduced severity of CO2-injury in fruit of both cultivars stored in high CO2 CA. The treatment with 1-MCP and storage in air or CA with 2 kPa O2 and low (≤0.05 kPa) CO2 may be a practical strategy for maximum retention of firmness and acidity with minimum development of CO2-injury in susceptible cultivars.
Fruit harvested from a commercial orchard in north central Washington were cooled to 0.5°C within 36 h of harvest and then stored in air or CA with 2 kPa O2 0.05 kPa CO2; 0.25 kPa O2 0.05 kPa CO2 or 2 kPa O2 3 kPa CO2 for up to 6 months.
Fruit were treated with 2 mM MJ or 1 μlL-1 1-MCP at harvest.
Both CA conditions and 1-MCP treatment reduced ethylene production, improved maintenance of firmness and titratable acidity and reduced incidence of core flush during long-term storage compared with untreated fruit stored in air.
Treatment with 1-MCP was as or more effective than low CO2-CA storage for reducing ethylene production and preservation of firmness and acidity for both cultivars. Fuji apples stored in 3 kPa CO2 developed internal browning (CO2-injury) while fruit stored in 0.25 kPa O2 with 0.05 kPa CO2 or air did not, regardless of 1-MCP treatment. Braeburn apples also developed internal browning during air- or CA-storage, regardless of CO2 concentration.
Severity of browning in Fuji and Braeburn apples stored in 3 kPa CO2 was not altered by previous 1-MCP treatment.
However, browning severity increased by the 1-MCP treatment when Braeburn fruit were stored in air or low CO2 CA. Treatment with MJ reduced severity of CO2-injury in fruit of both cultivars stored in high CO2 CA. The treatment with 1-MCP and storage in air or CA with 2 kPa O2 and low (≤0.05 kPa) CO2 may be a practical strategy for maximum retention of firmness and acidity with minimum development of CO2-injury in susceptible cultivars.
Authors
L.C. Argenta, J.P. Mattheis, X. Fan
Keywords
Malus ×domestica, fruit quality, storage, CO2-injury
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