Search Results

You are looking at 1 - 10 of 16 items for

  • Author or Editor: Chris B. Watkins x
  • Refine by Access: All x
Clear All Modify Search
Free access

Chris Watkins* and William B. Miller

The discovery and subsequent commercialization of 1-MCP has resulted in intense research interest around the world. A web site (http://www.hort.cornell.edu/mcp/) has been developed which provides a summary of the effects of 1-MCP on climacteric (18 species) and non-climacteric (6) fruits, vegetables (13), fresh cut produce (5), cut flowers and pot plants (more than 50 species has been created. The site is updated on a regular basis. For edible crops, most citations are available for apple (32 citations) and banana (21 citations). The ornamental literature is much less concentrated, and most crops are represented by a single citation. For all commodities, the majority of research has been focused on quality responses of the various products to 1-MCP, although increasingly 1-MCP is being used to investigate physiological and biochemical events associated with development, ripening and/or senescence.

Free access

Chris B. Watkins* and Jacqueline F. Nock

Most information about the effects of 1-methylcyclopropene (1-MCP) on apple fruit that is available in the literature involves its application immediately after harvest. However, depending on the storage facility, fruit may be treated within a few days of harvest, especially if destined for rapid CA storage, or after longer time periods. We have investigated the effects of: 1) 1, 2, 3, 4, 6, and 8 d delays before 1-MCP treatment on `McIntosh', `Cortland', `Jonagold', `Empire' and `Delicious' apple quality stored in air for 2 and 4 months, and in CA for 4 and 8 months; and 2) 1, 7, 14, and 21 d delays on `Cortland', `Jonagold', `Empire' and `Delicious' apple quality stored in CA for 5 months. `McIntosh' and `Empire' apples were harvested at two maturities. Our data show that responses of apple cultivars to 1-MCP can be affected by delay treatments, but that within each cultivar, these effects vary according to harvest maturity, storage type, and length of storage.

Full access

James M. Wargo and Chris B. Watkins

`Honeycrisp' apples (Malus × domestica) were harvested over 3-week periods in 2001 and 2002. Maturity and quality indices were determined at harvest. Fruit quality was evaluated after air storage [0.0 to 2.2 °C (32 to 36 °F), 95% relative humidity] for 10-13 weeks and 15-18 weeks for the 2001 and 2002 harvests, respectively. Internal ethylene concentrations (IEC), starch indices (1-8 scale), firmness and soluble solids content (SSC) did not show consistent patterns of change over time. Starch hydrolysis was advanced on all harvest dates, but it is suggested that a starch index of 7 is a useful guide for timing harvest of fruit in western New York. After storage, firmness closely followed that observed immediately after harvest, and softening during storage was slow. No change in SSC was observed during storage in either year. Incidence of bitter pit and soft scald was generally low and was not affected consistently by harvest date. The incidence of stem punctures averaged 18.5% over both years, but was not affected by harvest date. Development of stem end cracking in both years, and rot development in one year, increased with later harvest dates. A panel of storage operators, packers, growers, and fruit extension specialists evaluated the samples for appearance and eating quality after storage, and results suggested that a 2-week harvest window is optimal for `Honeycrisp' apples that are spot picked to select the most mature fruit at each harvest.

Free access

Rao V. Mulpuri and Chris B. Watkins

Apple fruits are highly susceptible to superficial scald, which is currently controlled by both chemical- and non-chemical-based technologies. The possible threat of withdrawal of diphenylamine (DPA) for the control of superficial scald has prompted us to investigate the biochemical and molecular aspects of scald resistance. We have selected genetic populations of a cross between `White Angel' and `Rome Beauty' that are resistant and susceptible to scald, and investigated whether the resistance of scald in these populations is due to the higher antioxidant-based defense systems. Cortical tissue of fruits (0–3 cm) was peeled and analyzed for conjugated trienes, H2O2, carbonyl groups, and antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), and peroxidases (POX). Scald-resistant fruits at harvest had higher antioxidant enzymes and low levels of conjugated trienes, carbonyl compounds, and H2O2 levels compared to fruits that are susceptible to scald. Further, H2O2 levels rose in scald-susceptible fruits stored under low temperature with a concomitant increase in the production of conjugated trienes and carbonyl compounds, while no major changes were observed in scald-resistant fruits. Enhanced levels of H2O2 in scald-susceptible populations could be related to enhanced SOD activities and decreased activities of H2O2 degrading enzymes, suggesting that an imbalance between \batchmode \documentclass[fleqn,10pt,legalpaper]{article} \usepackage{amssymb} \usepackage{amsfonts} \usepackage{amsmath} \pagestyle{empty} \begin{document} \(\mathrm{O}_{2}^{-}{/}\mathrm{H}_{2}\mathrm{O}_{2}\) \end{document} may have occurred. These results indicate that a coordination between SOD and H2O2 degrading enzymes in scald resistant populations may have minimized the influence of AOS on the oxidation of α-farnesene, protein, and, thereby, on scald. Hence, we have hypothesized that enhancing the potential of apple fruit to metabolize AOS develops resistance to superficial scald. [Supported in part by USDA Specific Cooperative Agreement 58-1931-5-017.]

Free access

Robert E. Paull and Chris B. Watkins

Production of heat shock proteins (HSP) in response to high temperatures are a highly recognizable feature of plant and animal systems. It is thought that such proteins play a critical role in survival under supraoptimal temperature conditions. The use of heat treatments has been examined extensively, especially for disinfestation of fruit and disease control. Heat treatments can affect physiological responses, such as ethylene production, softening, and other ripening factors, as well as reducing physiological disorders, including chilling injury. HSPs have been implicated in a number of stress responses, but the extent that they are involved, especially in amelioration of chilling injury, is a subject of debate. In a number of cases, heat shock proteins do not appear to be involved, and HSPs do not explain long-term adaptation to heat; other systems for which we do not have models may be at work. Resolution of these issues may require the use of transgenic plants with modified heat shock responses.

Free access

Susan S. Liou, Chris B. Watkins, and William B. Miller

During transport and the subsequent storage of tulip bulbs, inadvertent failure in ventilation and/or high contamination of Fusarium-infected bulbs may expose healthy bulbs to high concentrations of ethylene. Ethylene is known to cause many detrimental effects on forcing quality, including gummosis, increased respiration, flower bud abortion, bulb splitting and poor rooting. In this work, exposure duration and timing as well as the post-stress storage temperatures were evaluated for their potential effects on ethylene sensitivity in bulbs of four tulip cultivars. Degree of damage in sensitive cultivars `Apeldoorn' and `World's Favourite' increased with days at about 10 ppm ethylene starting at 9 and 16 days respectively. This effect strongly depended on timing of ethylene stress, as late treated bulbs showed more severe responses to ethylene treatment than early treated bulbs. Additionally, bulbs that were cooled immediately after ethylene stress, compared with those stored at 17 °C after stress, have significantly higher flowering quality in all attributes measured. This response was also strongly dependent on timing of ethylene stress and cultivar. Implications of the potential cold reversal of ethylene damage as well as effects of ethylene exposure duration and timing of stress on shipping and storage recommendations will be discussed.

Free access

Chris B. Watkins, Juan-Pablo Fernández-Trujillo, and Jacqueline F. Nock

Susceptibility of apple fruit to CO2 can be affected by cultivar and postharvest treatment with diphenylamine (DPA). To study possible metabolic reasons for CO2 injury development, `Cortland' and `Law Rome' apple fruit were either untreated or treated with DPA at harvest, and then exposed to air or 45 kPa CO2 for up to 12 days. Fruit were sampled at 3-day intervals during treatment, and peel and flesh samples were taken for organic acid and fermentation product analysis. Additional fruit were removed to air and stored for 25 weeks for evaluation of injury. `Cortland' apple fruit had more external CO2 injury, but less internal CO2 injury than `Law Rome'. DPA treatment markedly reduced incidence of both external and internal injury. Fermentation products increased in peel and flesh of both cultivars with increasing exposure to CO2. However, acetaldehyde concentrations were ≈10 times higher in peel and flesh of `Law Rome' than `Cortland' apples. Ethanol concentrations in the flesh were similar in both cultivars, but were about twice as high in `Cortland' than `Law Rome' peel. Neither acetaldehyde nor ethanol concentrations were affected consistently by DPA treatment. Cultivar or DPA treatment did not affect accumulation of succinate, often regarded as the compound responsible for CO2 injury. These results do not indicate that acetaldehyde, ethanol, or succinate accumulation is responsible for CO2 injury in apple fruit.

Free access

Seok-Kyu Jung, Jacqueline F. Nock, and Chris B. Watkins

Late-harvested apple fruit generally are less responsive to 1-MCP than early harvested fruit, but the effect of harvest date on these responses can vary greatly by cultivar. Little is known about the relationships between internal ethylene concentration (IEC) and responses of fruit to 1-MCP. We have investigated the effects of 1-MCP on `McIntosh', `Cortland', and `Empire' apples in two experiments. In the first, fruit of each cultivar were picked three to five times during the normal harvest season, untreated or treated with 1 μL·L-1 1-MCP, and stored in air. Fruit IEC and firmness were then measured at monthly intervals for 4 months. In the second experiment, fruit were harvested several times during maturation, and, at each harvest, fruit were categorized into groups based on their IEC (<0.5, 0.5–1.0, 1–10, 10–50, 50–100; and >100 μL·L-1), treated with 1 μL·L-1 1-MCP for 24 hours at room temperature, and stored in air. The IEC and firmness of each fruit was then measured at set intervals during storage. Increasing IECs were associated with declining effectiveness of 1-MCP, but the individual fruit study showed that, even in high-IEC fruit, there was an initial inhibition of IEC values during storage before the IECs increased. A Lower IEC at harvest indicated a longer delay before the IEC ultimately increased. Collectively, the data show that it should be possible to determine the response of fruit to 1-MCP based on their IEC.

Free access

Fanjaniaina Razafimbelo, Jacqueline F. Nock, and Chris B. Watkins

The ethylene inhibitor, 1 methylcyclopropene (1-MCP), is used extensively in New York to maintain quality of the `Empire' apple cultivar through the marketing chain. However, the cultivar is susceptible to external CO2 injury, a physiological disorder that develops predominantly on the unblushed area of the apple skin. Injury is expressed as tan colored, smooth, water-soaked areas that become irregularly shaped, rough, depressed and wrinkled. The disorder usually occurs during controlled atmosphere (CA) storage. 1-MCP may increase susceptibility of fruit to external CO2 injury. Three experiments have been carried out to investigate postharvest manipulations that may attenuate the effects of 1-MCP on external CO2 injury of `Empire' apple. 1) The effect of CO2 concentration (1%, 2.5%, and 5%) and time of exposure to 2.5% and 5% CO2 during CA storage. 2) Delaying exposure of fruit to 5% CO2 after harvest to up to 14 d. 3) Using lower concentrations of diphenylamine (DPA), an antioxidant that is known to eliminate susceptibility at normal rates. The results show that higher external CO2 injury levels are associated with higher CO2 concentrations, but that 1-MCP does not increase the exposure period of susceptibility to injury during CA storage. Susceptibility to CO2injury is decreased markedly by delaying application of CA storage in untreated fruit. In contrast, high susceptibility to injury is maintained in 1-MCP-treated fruit as long as 14 days after harvest. DPA eliminated injury in 1-MCP-treated fruit, even at 250 ppm, 25% of commercial rates used for superficial scald control. Our data show that 1-MCP increases susceptibility of `Empire' apples to external CO2 injury and special care is therefore required to avoid fruit losses. Nonchemical means may reduce losses, but the only technology that has been shown to eliminate risk of injury is DPA treatment.