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  • Author or Editor: B A Cregoe x
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To examine the hypothesis that superficial scald of apple (Malus domestics Borkh.) is a chilling injury, `Granny Smith' apples were stored at temperatures ranging from 0 to 20C, temperature-conditioned before storage, and warmed during storage. Fruit stored at 0 or 4C developed supeficial scald. At 10C, surface defects occurred but they were not typical symptoms of scald, and at 15 or 20C no symptoms developed. Accumulation of α-1 faroesene and conjugated trienes in fruit peel correlated with increasing ethylene production, which was greater at higher temperatures. However, concentrations of conjugated trienes were highest at 0 and 4C. When fruit were kept at 10C for 5 or 10 days before storage, scald development after storage was not reduced. An interruption of 0C storage with a single warming period at 10 or 20C reduced scald development after 25 weeks of storage, maximum reduction occurring when fruit were warmed for 3 to 5 days at 20C after 1 to 4 weeks at 0C. Amelioration of scald declined as time at 0C before warming increased. Diphenylamine application after the same intervals at 0C, instead of warming, also was less beneficial as time before treatment increased. α-Farnesene and conjugated trienes increased during warming, but at the end of storage (when scald was developing) the conjugated triene concentrations in peel were reduced in fruit that had been warmed. Warming slightly increased yellowing, softening, and greasiness of fruit after storage, We conclude that chilling induced superficial scald on `Granny Smith' apples.

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The apple growing districts of New Zealand are spread across a wide range of latitudes. Differences in growing conditions associated with these various districts may influence the way fruit mature on the tree. In this study, the relationships between background colour and physiological maturity of Royal Gala apples have been compared in four major production areas. Royal Gala apples were strip picked from trees in three orchards during the commercial harvest period Hawkes Bay, Canterbury, Nelson and Otago. The maturity of these fruit was assessed, and fruit stored at 0°C for 12 weeks. Following removal from “storage, the quality of the fruit was assessed paying particular attention to -greasiness. Results from this trial indicate that the relationship between background colour and fruit maturity is not consistent. Indeed, the maturity of apples of a particular background colour may differ according to district and harvest date. Greasiness of fruit was related to harvest maturity in Hawkes Bay. However, fruit from Canterbury and Otago became severely greasy even when harvested at early maturities.

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