scholarly journals Impacts of 1-Methylcyclopropene and Controlled Atmosphere Established during Conditioning on Development of Bitter Pit in ‘Honeycrisp’ Apples

HortScience ◽  
2017 ◽  
Vol 52 (1) ◽  
pp. 132-137 ◽  
Author(s):  
James P. Mattheis ◽  
David R. Rudell ◽  
Ines Hanrahan
Keyword(s):  
Storage Temperature ◽  
Color Change ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Physiological Disorder ◽  
Commercial Harvest ◽  
Bitter Pit ◽  
Honeycrisp Apples

‘Honeycrisp’ apples are susceptible to develop the physiological disorder bitter pit. This disorder typically develops during storage, but preharvest lesion can also develop. ‘Honeycrisp’ is also chilling sensitive, and fruit is typically held at 10–20 °C after harvest for up to 7 days to reduce development of chilling injury (CI) during subsequent cold storage. This temperature conditioning period followed by a lower storage temperature (2–4 °C) reduces CI risk but can exacerbate bitter pit development. Bitter pit development can be impacted in other apple cultivars by the use of controlled atmosphere (CA) storage and/or 1-methylcyclopropene (1-MCP). Studies were conducted to evaluate efficacy of CA and/or 1-MCP to manage ‘Honeycrisp’ bitter pit development. Apples from multiple lots, obtained at commercial harvest, were held at 10 °C for 7 days and then cooled to 3 °C. Half the fruit was exposed to 42 μmol·L−1 1-MCP the day of receipt while held at 10 °C. Fruit were stored in air or CA (3 kPa O2, 0.5 kPa CO2 for 2 days, then 1.5 kPa O2, 0.5 kPa CO2) established after 1 day at 10 °C or after 7 days at 10 °C plus 2 days at 3 °C. Fruit treated with 1-MCP and/or stored in CA developed less bitter pit compared with untreated fruit stored in air, and bitter pit incidence was lowest for 1-MCP-treated fruit with CA established during conditioning. Development of diffuse flesh browning (DFB) and cavities, reported to occur during ‘Honeycrisp’ CA storage, was observed in some lots. Incidence of these disorders was not enhanced by establishing CA 2 days compared with 9 days after harvest. 1-MCP and CA slowed peel color change, loss of soluble solids content (SSC) and titratable acidity (TA), and reduced ethylene production and respiration rate. The results indicate potential for the postharvest management of bitter pit development in ‘Honeycrisp’ apple through use of 1-MCP and/or CA storage.

scholarly journals Responses of ‘Honeycrisp’ Apples to Short-term Controlled Atmosphere Storage Established During Temperature Conditioning

HortScience ◽  
2019 ◽  
Vol 54 (9) ◽  
pp. 1532-1539 ◽  
Author(s):  
Corina Serban ◽  
Lee Kalcsits ◽  
Jennifer DeEll ◽  
James P. Mattheis
Keyword(s):  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Physiological Disorder ◽  
Ethylene Concentration ◽  
Bitter Pit ◽  
Honeycrisp Apples ◽  
Cavity Development ◽  
Postharvest Management

‘Honeycrisp’ apples are susceptible to bitter pit, a physiological disorder that impacts peel and adjacent cortex tissue. ‘Honeycrisp’ is also susceptible to chilling injury (CI) that can be prevented by holding fruit at 10 to 20 °C after harvest for up to 7 days. This temperature conditioning period reduces CI risk but can enhance bitter pit development. Previous research demonstrated a controlled atmosphere (CA) established during conditioning can reduce ‘Honeycrisp’ bitter pit development without inducing other physiological disorders. The objective of this research was to evaluate the duration of CA needed to reduce bitter pit development. Experiments were conducted in 2014, 2016, and 2017 with fruit obtained from commercial orchards in Washington State and, in 2017 only, Ontario, Canada. Half the fruit were treated with 42 µmol·L−1 1-methycyclopropene (1-MCP) for 24 hours at 10 °C immediately following harvest. The untreated fruit were held at the same temperature (10 °C) in a different cold room. Following 1-MCP treatment, all fruit were conditioned at 10 °C for an additional 6 days, then fruit was cooled to 2.8 °C. During conditioning, fruit were held in air or CA (2.5 kPa O2, 0.5 kPa CO2) established 1 day after harvest, for 1 to 8 weeks, then in air. All fruit were removed from cold storage after 4 months and then held 7 days at 20 °C. Fruit from most orchards/years stored in CA developed less bitter pit compared with fruit stored continuously in air. CA during conditioning also reduced poststorage peel greasiness but CA for 2 weeks or longer enhanced cortex cavity development in some orchard lots. Treatment with 1-MCP did not reduce bitter pit but enhanced development of peel leather blotch and core browning for some orchards/years. 1-MCP–treated fruit slowed the loss of soluble solids content, titratable acidity, and reduced internal ethylene concentration. Results suggest the potential for postharvest management of bitter pit development in ‘Honeycrisp’ apples by CA established during conditioning with minimal development of other postharvest disorders.

scholarly journals Harvest Maturity and Storage Temperature Affect Postharvest Quality of ‘Wanda’ Datil Hot Pepper Grown under Protected Culture

2019 ◽  
Vol 29 (4) ◽  
pp. 402-407
Author(s):  
Elena E. Lon Kan ◽  
Steven A. Sargent ◽  
Daniel J. Cantliffe ◽  
Adrian D. Berry ◽  
Nicole L. Shaw
Keyword(s):  
Storage Temperature ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Carotenoid Content ◽  
Hot Pepper ◽  
Total Carotenoids ◽  
Handling Characteristics ◽  
Harvest Maturity

Datil hot pepper (Capsicum chinense) has potential for increased production due to its unique, spicy flavor and aroma. However, few reports have been published related to postharvest handling characteristics. The purpose of this study was to determine the effect of harvest maturity on fruit quality under simulated commercial storage conditions. ‘Wanda’ datil pepper plants were grown hydroponically under protected culture. Fruit were harvested at yellow and orange maturity stages, placed in vented clamshell containers, and stored at 2, 7, or 10 °C for 21 days. Peppers harvested at yellow stage maintained greater quality than orange peppers during storage at all temperatures. Marketable fruit after 21 days for peppers harvested at the yellow stage was 94% (2 °C), 88% (7 °C), and 91% (10 °C); that for orange-stage peppers was 68%, 74%, and 82% for the same respective temperatures. No chilling injury (CI) symptoms were observed in these tests. Initial pepper moisture content was 90%, decreasing only slightly during 21 days of storage; weight loss ranged from 2% to 8%. Soluble solids content (SSC) was greater for peppers harvested at the orange stage (9.5%) than for those at yellow stage (7.8%). Neither harvest maturity nor storage temperature affected total titratable acidity (TTA; 0.13%) or pH (5.3). Respiration rate varied with temperature but not by harvest maturity and ranged from 12 to 25 mg·kg−1 per hour after 8 days of storage. Peppers harvested orange contained double the amount of total carotenoids as yellow fruit. Carotenoid content for yellow and orange peppers was 58 and 122 µg·g−1, respectively. Capsaicinoid content ranged from 1810 to 4440 µg·g−1 and was slightly greater for orange-harvested peppers. Datil peppers harvested at the yellow stage and stored in vented clamshell containers had better quality than peppers harvested at the orange stage after 21 days at 2 °C.

scholarly journals Controlled Atmosphere Storage for Pomegranates (Punica granatum L.): Benefits over Regular Air Storage

HortScience ◽  
2019 ◽  
Vol 54 (6) ◽  
pp. 1061-1066 ◽  
Author(s):  
Harwinder Singh Sidhu ◽  
Juan Carlos Díaz-Pérez ◽  
Daniel MacLean
Keyword(s):  
Fruit Quality ◽  
Disease Incidence ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Controlled Atmosphere ◽  
Fruit Cracking ◽  
Pomegranate Fruit

Controlled atmosphere (CA) storage has been observed to prolong the shelf life of fresh produce. The objective of this study was to determine whether CA storage performed better than regular air (RA) storage in maintaining fruit quality of six pomegranate (Punica granatum L.) cultivars grown in the state of Georgia. Pomegranate fruit produced in Ty Ty, GA in 2010 and 2011 were stored in CA [5% CO2 + 3% O2, 5 °C, 90% to 95% relative humidity (RH)] or RA (5 °C, 90% to 95% RH) for 3 months. Pomegranate whole fruit and juice were evaluated for various physical and chemical attributes at the end of storage. Fruit differed by cultivar for rind smoothness, fruit cracking, disease incidence, and chilling injury (CI). Fruit stored in CA had a smoother and less shriveled rind, lower CI, fewer disease severity symptoms, and thus better quality than fruit stored in RA. Fruit rind color, total soluble solids (TSS), titratable acidity (TA), and anthocyanin content in fruit juice were unaffected by storage method. The results showed that pomegranate fruit quality was better sustained under CA compared with RA storage.

scholarly journals 107 Postharvest Storage Profile of Spondias mombim Fruit

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 407C-407
Author(s):  
L.P. Martins ◽  
S.M. Silva
Keyword(s):  
Storage Temperature ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Quality Maintenance ◽  
Brazilian Northeast

Spondias mombim L. fruit, commonly known in the Brazilian Northeast as “caj,” has increased its acceptance locally and abroad in recent years due to its exotic and delicious pulp. Spondias mombim fruit can be eaten raw or as juice, jellies, and sweet. Trade in S. mombim, however, has been limited by the highly perishable nature of the fruit. Comprehensive studies on proper postharvest technologies for its storage and enhanced shelflife are required to improve its commercial performance. The determination of proper storage temperature allows reducing the rate of metabolism without causing chilling injury. In addition, modified atmosphere packaging, by using low-density polyethylene (LDPE), may delay fruit ripening. Combination of proper temperature and film O2 and CO2 permeabilities, therefore, may enhance the postharvest shelflife of S. mombim fruits. Ripened fruits were stored with and without film, at temperatures varying from 16 °C to 5 °C, at 0.5 °C steps, in order to set proper storage temperature and shelflife. Changes in fruit weight loss, firmness, soluble solids, pH, titratable acidity, sugars, CO2 production, ascorbic acid, and carotenoids contents were measured during storage. Storage of S. mombim, wrapped with LDPE, at 8 °C allowed quality maintenance and increased the fruit postharvest shelflife by 12 days, without causing chilling injury.

scholarly journals Controlled-atmosphere Storage of ‘Honeycrisp’ Apples

HortScience ◽  
2012 ◽  
Vol 47 (7) ◽  
pp. 886-892 ◽  
Author(s):  
Christopher B. Watkins ◽  
Jacqueline F. Nock
Keyword(s):  
New York ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Prolonged Storage ◽  
Controlled Atmosphere ◽  
Ethylene Concentration ◽  
Solids Concentration ◽  
Conditioning Period ◽  
Honeycrisp Apples ◽  
Atmosphere Storage

‘Honeycrisp’ is an apple [Malus xsylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] that can be stored in air for several months, but the flavor becomes bland with prolonged storage. Controlled-atmosphere (CA) storage recommendations have not been made in some growing regions, however, because of the susceptibility of fruit to physiological disorders. In the first year of this study, we stored fruit from six orchards in O2 partial pressures (pO2) of 1.5, 3.0, and 4.5 kPa with 1.5 and 3.0 kPa pCO2. In the second year, we stored fruit from three orchards in three storage regimes (2.0/2.0, 3.0/1.5, 3.0/0.5 kPa O2/kPa CO2) with and without treatment of fruit with 1-methylcyclopropene (1-MCP) at the beginning and end of the conditioning regime (10 °C for 7 days) that is commercially used for ‘Honeycrisp’. CA storage had little effect on flesh firmness, soluble solids concentration (SSC), and titratable acidity (TA) over the range of pO2 and pCO2 tested. Greasiness was generally lower in fruit stored in lower pO2 and higher pCO2. Susceptibility of fruit to core browning and senescent breakdown varied between years, but a high incidence of internal CO2 injury in fruit from some orchards occurred in both years. 1-MCP treatment decreased internal ethylene concentration (IEC) and sometimes maintained TA but had little effect on firmness and SSC. Senescent breakdown and core browning incidence were reduced by 1-MCP treatment where orchard susceptibility to these disorders was high. However, 1-MCP treatment sometimes increased internal CO2 injury, especially if treatment occurred at the beginning of the conditioning period. CA storage cannot be recommended for storage of New York-grown ‘Honeycrisp’ apples until management of CO2 injury can be assured.

Investigating the effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage

2021 ◽  
pp. 108201322110320
Author(s):  
Mariya Batool ◽  
Omar Bashir ◽  
Tawheed Amin ◽  
Sajad Mohd Wani ◽  
FA Masoodi ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Chilling Injury ◽  
Quality Attributes ◽  
Prunus Armeniaca ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Controlled Atmosphere ◽  
Injury Index

This study aimed at investigating the influence of different postharvest treatments with oxalic acid (OA) and salicylic acid (SA) on quality attributes and postharvest shelf life of temperate grown apricot varieties stored under controlled atmosphere (CA) storage conditions. After each treatment was given, the samples were stored in CA store maintained at a temperature of 0 °C, 90 ± 5% relative humidity, 5% oxygen and 15% carbon dioxide for 30 days. Results indicated that both OA and SA treatments significantly (p ≤ 0.05) retained total soluble solids, titratable acidity, color profile, ascorbic acid content and total phenolic content of apricot varieties and had a positive effect on antioxidant activity and texture of samples compared to control. However, carotenoid content was found to be higher in control. Both the treatments reduced chilling injury index, weight loss and decay percentage of samples. Moreover, it was found that SA treatment was the most effective treatment in maintaining visual color of apricots while OA maintained fruit firmness and effectively decreased the decay percentage and chilling injury index of apricot varieties. In conclusion, it was found that both OA and SA have the potential to extend storage life of apricots and maintain quality attributes of the crop during CA storage.

Storage temperature, diphenylamine, and pre-storage delay effects on soft scald, soggy breakdown and bitter pit of ‘Honeycrisp’ apples

2004 ◽  
Vol 32 (2) ◽  
pp. 213-221 ◽  
Author(s):  
Christopher B Watkins ◽  
Jacqueline F Nock ◽  
Sarah A Weis ◽  
Sastry Jayanty ◽  
Randolph M Beaudry
Keyword(s):  
Storage Temperature ◽  
Delay Effects ◽  
Bitter Pit ◽  
Honeycrisp Apples ◽  
Soft Scald

Summer Pruning: An Ecological Alternative to Postharvest Calcium Treatment to Improve Storability of High Quality Apple cv. ‘Reinette du Canada’

2010 ◽  
Vol 16 (4) ◽  
pp. 343-350 ◽  
Author(s):  
M. Guerra ◽  
P.A. Casquero
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
High Quality ◽  
Long Term Storage ◽  
Postharvest Application ◽  
Bitter Pit ◽  
Best Parameter ◽  
Term Storage ◽  
Organic Orchards

Two strategies, summer pruning and postharvest Ca treatment, were studied in apple (Malus domestica Borkh) cv. ‘Reinette du Canada’ in order to analyze its effect on the fruit quality during storage. Summer pruning and Ca treatment reduced external and internal bitter-pits; so after 180 days of storage, both treatments decreased external bitter-pit by 10.0% and 16.7%, respectively. Summer pruning influenced color, firmness, total soluble solids and titratable acidity (TA) of fruit during storage, whereas Ca treatment only affected firmness and TA. Fruit from pruned trees had significant lower K and Mg than those from unpruned trees and Ca treatment increased Ca content. Orchard management, by means of summer pruning, combined with Ca postharvest application would be useful to prevent losses due to bitter-pit during storage in commercial orchards. However, in organic orchards, summer pruning would be the ecological alternative to decrease bitter-pit incidence during storage in high quality apple cv. ‘Reinette du Canada’. K/Ca ratio, on the peel at harvest, turned out to be the best parameter to correlate with external and internal bitter-pits during storage; so this ratio would be useful to predict bitter-pit on long-term storage.

scholarly journals Vegetative, productive and qualitative performance of grapevine "Cabernet Sauvignon" according to the use of winter cover crops

Revista CERES ◽  
2016 ◽  
Vol 63 (4) ◽  
pp. 538-544
Author(s):  
Jean Carlos Bettoni ◽  
Nelson Pires Feldberg ◽  
Gilberto Nava ◽  
Milton da Veiga ◽  
Leandro do Prado Wildner
Keyword(s):  
Cover Crops ◽  
Skin Color ◽  
Color Change ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Cabernet Sauvignon ◽  
Qualitative Behavior ◽  
Average Mass ◽  
Winter Cover ◽  
Winter Cover Crops

ABSTRACT To study the effect of winter cover crops on the vegetative, productive and qualitative behavior of "Cabernet Sauvignon" grapevines, an experiment was conducted in two wine harvests by sowing different species of winter cover crops and additional treatments with manual weeding and mechanical mowing in an experimental vineyard located at the Experimental Station of Epagri in Videira, state of Santa Catarina, Brazil. Plant attributes of the grapevine, such as number of rods and weight of pruned material and number of branches per plant. At the time of skin color change, petioles of recently matured leaves were collected for analysis of the levels of N, P, K, Ca, Mg, Fe, Mn, Zn and B. Moments before harvest, 100 grape berries were collected randomly to determine the total soluble solids, titratable acidity and pH. At harvest, the number of bunches per branch, the number and mass of clusters per plant and the average mass of clusters per plot were determined. Fresh and dry matter yields of the cover crop and weed plants were also determined when coverage reached full bloom. The winter cover crops did not alter the yield and quality of "Cabernet Sauvignon" grapes and showed no differences from each other for the management of spontaneous vegetation by hand weeding or mechanical mowing. Rye and ryegrass are effective alternatives for weed control alternatives. The species of white and red clover present difficulty in initial establishment, producing a small amount of biomass.

scholarly journals Post-harvest quality of Campomanesia adamantium (Cambess.) O. Berg. in function of storage temperature

2020 ◽  
Vol 43 ◽  
pp. e48979
Author(s):  
Marília Assis do Santos ◽  
Alan Carlos Costa ◽  
Clarice Aparecida Megguer ◽  
Júlien da Silva Lima ◽  
Yasmin Giovanna Santos Carvalho ◽  
...  
Keyword(s):  
Visual Analysis ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Post Harvest ◽  
Fruit Species ◽  
Randomized Design ◽  
Soluble Solid

Brazil has a large variety of native and exotic fruit species, including the gabiroba, which can be sources of income for the population. The objective of this study was to evaluate the post-harvest behavior of gabiroba fruit by maturity stage and storage temperature. The fruits were divided into two lots and stored at temperatures of 6, 12, 24 and 30°C. The first batch was used for the physical and chemical analysis of acidity, soluble solids, firmness, percentage of green color, and visual analysis; this batch was composed of green and yellow-green fruit. The second lot was intended for breath analysis, composed of green, yellow-green, and yellow fruits. The experiment was conducted in a completely randomized design with five replications. Data were analyzed using descriptive statistics. Considering the evaluated characteristics, the gabiroba soluble solid/titratable acidity ratio values should be approximately 4.0 for the fruits to be considered acceptable for consumption. For the preservation of the post-harvest quality of gabiroba, it is indicated that the harvest is carried out at the green stage of maturation and that they are stored at a temperature of 6°C. The highest respiratory rates were observed in fruits harvested at the yellow stage, not being recommended its storage.

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