Tomato fruit were given a short-term (24 h) high CO2 (80%) or N2 (100%) treatment and then transferred to air storage at 20 °C. The CO2 treatment stimulated ACC oxidase activity and ethylene production, whereas the N2 treatment increased ACC content but did not increase ethylene production. Both CO2, and N2 treatments delayed ripening for one day, but fruit ripened normally. Although short-term 80% CO2, had a stimulating effect, and 100 % N2 had no effect on ethylene production, ripening was delayed slightly by both treatments. Chemical name used: 1-aminocyclopropane-1-carboxylic acid (ACC).
Hirofumi Terai, Hironobu Tsuchida, Masashi Mizuno, and Noriyoshi Matsui
C. Chervin, J. Raynal, N. André, A. Bonneau, and P. Westercamp
The effects of ethanol vapors, controlled atmosphere (CA) storage, and a combination of both on superficial scald development on `Granny Smith' apples (Malus ×domestica Borkh.) are reported. The major result was that ethanol vapors, applied in cold storage, prevented scald development over a week at 20 °C in apples that had been CA-stored for 4 months, then left for 1 month in cold air storage. Interrupting CA storage aimed to reproduce industry practices when fruit in part of storage rooms has to be sold and the remaining fruit is held in air for later sale. The estimated cost and further development of this method are discussed.
Renae E. Moran and Patricia McManus
1-Methylcyclopropene (1-MCP) maintained firmness of `Macoun' apple (Malus ×domestica Borkh.) above 50 N after 90 to 100 days regular air storage when harvested at a starch index of 2.7 to 3.5, and after 50 days when harvested at a starch index past 4.0. Softening of `Macoun' was slowed by 1-MCP in both preclimacteric and climacteric fruit, but for a shorter duration in climacteric fruit. 1-MCP reduced but did not eliminate the occurrence of senescent breakdown. The effect of 1-MCP on coreline browning was inconsistent, reducing its occurrence in 2002 and 2003, but increasing its occurrence in 2001 when fruit were harvested at an advanced maturity.
Frank J. Peryesa and Stephen R Drake
Fruit growers and shippers have suggested that excessive rates of boron (B) in foliar nutrient sprays may reduce quality of stored apples. Foliar B sprays were applied by handgun in mid-July to bearing apple trees (Malus domestica Borkh. cv. Starking) at rates of 0, 11.3,22.6 g B/tree. Fruits of uniform size (220 g) were analyzed for B content at harvest and for quality indices at harvest, after 10 days ripening postharvest, after 3 months refrigerated air storage, and after 8 days ripening poststorage. Whole fruit B concentration was directly proportional to B application rate. At all sampling times fruit firmness, soluble solids, titratable acidity, and internal and external color parameters were independent of whole fruit B concentration. Fruit disorders were unrelated to treatment except for internal breakdown after 8 months refrigerated air storage, which was positively related to whole fruit B concentration. Increases in fruit B were relatively greater in the core tissue, suggesting that some of the applied B entered the fruit through the tree vascular system.
O.L. Lau and R. Yastremski
`Golden Delicious' apples (Malus domestics Borkh.) were subjected to either 0C controlled-atmosphere (CA) storage or to a postharvest coating of 1.0% to 2.5% Nutri-Save (NS; a polysaccharide derived from shellfish) plus air storage. NS-coated apples were greener and firmer and had higher titratable acidity (TA) and more shrivelled and injured fruit than the control after storage in air at 0C for 5 to 6 months and ripening in air at 20C for 7 days. Poststorage washing increased skin injury, and low relative humidity during ripening increased shriveling of NS fruit. NS applications led to an accumulation of CO2 and C2H4 and a small reduction of O2 in the fruit core cavities. The use of 1.5% O2 + 1.5% CO2 in the storage atmosphere was more effective than NS plus air storage in maintaining flesh firmness (FF) and TA without increasing fruit shrivel or skin injury. NS treatments maintained FF and a green skin in fruit ripened in air at 20C for 2 or 4 weeks following harvest, but some shrivel was evident by 4 weeks. Better retention of skin greenness was the only benefit derived from a poststorage NS treatment of CA-stored fruit during the shelf-life test.
Mette Larsen and Christopher B. Watkins
Firmness and aroma composition of strawberry fruit (Fragaria ×ananassa Duch. cv. Pajaro) stored in air or treated with 20% CO2 for up to 12 days at 0C were analyzed upon removal from storage. Fruit firmness increased after 2 days in CO2, while the composition of aroma compounds in the fruit was unaffected at this time. Ethanol and ethyl hexanoate accumulated after 3 days during high CO2 treatment, but these compounds usually decreased during subsequent cold storage in air. Ethyl butanoate and ethyl acetate also accumulated but continued to increase after 6 and 9 days of CO2 storage, respectively. This study suggests that treatment of strawberry fruit with CO2 after harvest, followed by air storage at 0C, can maintain firmness while minimizing off-flavor development.
Duane W. Greene and Wesley R. Autio
BA, NAA, and carbaryl at 75, 6, and 600 mg·liter-1, respectively, were applied alone or in combination to `Starkrimson Delicious' in 1989 and `Redspur Delicious' apples (Malus domestica Borkh.) in 1990. BA was effective alone, but when combined with carbaryl it thinned excessively. Thinning failed when BA was combined with NAA because many seedless pygmy fruit were formed and they persisted until harvest. BA and carbaryl were more effective than NAA at increasing return bloom. Return bloom was more closely related to total seed count than to final set. BA improved flesh firmness at harvest and after cold storage. None of the treatments influenced the development of calcium-related storage disorders following air storage. Chemical names used: benzyladenine (BA); naphthaleneacetic acid (NAA).
M. Meheriuk, D.-L. McKenzie, G.H. Neilsen, and J.W. Hall
Four green apple (Malus domestica Borkh.) cultivars, `Granny Smith', `Mutsu', `Newtown', and `Shamrock', were subjected to a factorial experiment of two rates of nitrogen fertilization and three concentrations of foliar urea sprays for 4 years. The higher rate of N (160 kg N/ha) had no effect on ground color or fruit quality relative to the lower rate of 80 kg N/ha. Urea sprays enhanced green pigmentation in `Granny Smith' and `Newtown' at harvest and retarded yellowing of fruit in all cultivars during air storage at 0C. Response was similar for urea at 0.5% and 1%, and urea sprays did not adversely affect quality. Urea sprays increased fruit N by 23% and 47% for the 0.5% and 1% concentrations, respectively.
Susan Lurie, Joshua D. Klein, and Ruth Ben Arie
A prestorage heat treatment of 38C for 4 days applied to `Granny Smith' apples (Malus domestics Borkh.) before regular air storage at 0C inhibited the development of superficial scald. Heat-treated apples stored for 3 months had superficial scald levels similar to diphenylamine (DPA)-dipped apples, while all nontreated control apples had scald. After 5 or 6 months of storage, this inhibition of scald development by prestorage heat treatment declined. The prestorage heat treatment inhibited the accumulation of α-farnesene and conjugated trienes in apple cuticle during storage, while DPA inhibited only α-farnesene oxidation. This treatment may be a substitute for chemical treatments against scald not only for short-term storage of `Granny Smith' but possibly also for other scald-susceptible apple cultivars.
C.B. Watkins and J.F. Nock
The inhibitor of ethylene binding, 1-methylcyclopropene (1-MCP) has been applied to `Gala', `Cortland', `McIntosh', `Empire', `Delicious', `Jonagold', and `Law Rome' apples under air and/or controlled atmosphere (CA) storage conditions. 1-MCP gas concentrations ranged from 0 to 2 mL·L–1. Effects of 1-MCP were greater in CA than air storage. A dose response of internal ethylene concentrations and flesh firmness to 1-MCP was found in cultivars such as `McIntosh' and `Law Rome', whereas in others, such as `Delicious' and `Empire', ripening was generally prevented by all 1-MCP concentrations. We have further investigated the effects of 1-MCP on `McIntosh' by increasing rates of the chemical to 50 mL·L–1, and confirming that fruit of this cultivar respond poorly if fruit have entered the climacteric prior to 1-MCP application. Efficacy of 1-MCP is affected by cultivar and storage conditions, and that successful commercial utilization of the chemical will require understanding of these relationships.