183 Stripped Corn Oil Emulsion Alters Ripening, and Reduces Scald and Coreflush in `Granny Smith' Apples, and Scald and Decay in `d'Anjou' Pears

in HortScience
Authors: Zhiguo Ju1 and Eric A. Curry
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  • 1 Tree Fruit Research Lab, USDA-ARS, 1104 N. Western Ave. Wenatchee, WA 98801

`Granny Smith' apples (Malus × domestica Borkh) and `d'Anjou' pears (Pyrus communis L.) were dipped in a 2.5%, 5%, or 10% stripped corn oil (α-tocopherol <3 mg·kg-1) emulsions, 2000 mg·L-1 diphenylamine (DPA), respectively, at harvest and stored in air at 0 °C for 8 months. Untreated fruit served as controls. In oil-treated apples and pears, ethylene and α-farnesene production rates were lower in early storage and higher in late storage than in control. Control fruit developed 34% scald in `Granny Smith' apples and 23% scald in `d'Anjou' pears after 6 months storage, whereas fruit treated with oil at 5% or 10%, or with DPA at 2000 mg·L-1 were free from scald. After 8 months storage, oil at 10% was as effective as DPA in controlling scald in pears, whereas in apples, fruit treated with 10% oil developed 18% scald and DPA-treated fruit were scald-free. DPA-treated apples developed 32% senescent scald, while 5% or 10% oil-treated fruit had none. Oil-treated fruit were greener, firmer, and contained more titratable acidity after 8 months of storage than control or DPA-treated apples and pears. In `Granny Smith', 100% of the controls and 79% of the DPA-treated fruit developed coreflush after 8 months of storage, but both 5% and 10% oil-treated fruit were free from coreflush. In `d'Anjou', 34% of the controls and 27% of the DPA-treated fruit showed decay after 8 months of storage, compared with 5% decay in 5% oiltreated fruit, and no decay in 10% oil-treated fruit.

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