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Storage of `McIntosh' apples (Malus domestica Borkh.) in high humidity (94% to 100% RH) or in 0.5% CO2 plus 1.0% O2 at 3C (LO) atmospheres decreased resistance to ethane diffusion relative to fruit stored in low humidity (75% RH) or in 5.0% CO2 plus 3.0% O2 at 3C (SCA), respectively. Loss of fruit firmness of SCA- or LO-stored `McIntosh' apples, determined immediately after storage or after 7 days at 20C, decreased with increased storage humidity in each of three crop years. Storage humidity did not significantly affect (P = 0.05) fruit titratable acids or soluble solids contents. High storage humidity (96% to 100% RH) generally increased the incidence of senescent disorders (consisting of senescent breakdown and senile brown core) in SCA-stored fruit, while humidities of 92% to 100% RH decreased the incidence of low-O2 injuries (epidermal bluing and cortical browning) in LO-stored fruit. Senescent disorders were found in SCA-stored fruit, but not in LO-stored fruit. The incidence of decay was not significantly affected by either storage humidity or atmosphere.
Abstract
Preharvest antitranspirant sprays were most effective in decreasing the incidence of surface pitting in ‘Van’ sweet cherries (Prunus avium L.) when applied immediately prior to harvest. Antitranspirant or wax coatings applied to ‘Van’ cherries as a postharvest dip decreased weight loss in storage, the incidence of discolored stems and surface pitting in storage. Antitranspirant concentration in the postharvest dipping solution was negatively correlated to the incidence of surface pitting.
Abstract
Applications of an antitranspirant (8% v/v Vapor Gard) to leaves decreased concentrations of N, P, Mg, and Ca in leaves, decreased apple dry-matter content, mass, and the amount of Ca per apple, but increased fruit firmness at harvest and after 120 days of 0°C air storage. Surfactant applications (8% v/v Tween 20) to fruit decreased fruit mass and N and Mg concentrations in leaves, but increased fruit dry-matter content and firmness after storage. Since selective application of either an antitranspirant or a surfactant to leaves or fruit, respectively, to modify the water loss balance between the fruit and leaves did not increase Ca concentrations in fruit, increased fruit firmness was probably due to reduced fruit mass and increased dry-matter contents.
Abstract
A delay period of 2 to 6 days at 21°C prior to cold storage of ‘Spartan’ apples (Malus domestica Borkh.) was effective in reducing incidence of breakdown in fruit harvested at 3 maturities. The incidence of decay was higher in immature and overmature fruit than in fruit harvested at optimum maturity. The incidence of core browning was highest in immature fruit and was reduced by a 2 to 6 day delay. Delay in storing fruit was associated with slightly softer fruit at harvest or after 4 months storage, but had no effect on fruit firmness after 7 months storage.
Abstract
Exposing ‘Spartan’ or ‘Golden Delicious’ apples (Malus domestica Borkh.) to 38°C for 4 to 6 days immediately after harvest suppressed softening during subsequent storage at −1°C 90 to 94% relative humidity. The rate of acid loss during the period of heating was rapid, but returned to normal during cold storage. Breakdown, core browning, and decay of ‘Spartan’ apple were almost eliminated by the heat treatment. There were no physiological disorders in the ‘Golden Delicious’.
Abstract
An ethyl acetate extract of ground apples (Malus domestica Borkh.) was concentrated and purified for a specific (β-galactosidase inhibitory function. Vacuum infusion of either H2O or the extract restricted initial C2H4 evolution from apples but had no effect on fruit soluble solids and titratable acid levels in apples held at 20°C. Infusion of the extract did not affect the mean CO2 evolution from ‘McIntosh’ apples over a 5-day period but reduced the rate of CO2 evolution over time. Vacuum infusion of the extract containing the (β-galactosidase inhibitor resulted in retention of fruit firmness in ‘McIntosh’ and ‘Gravenstein’ apples held at 20°.
Abstract
The mortality of European red mite [Panonychus ulmi (Koch)] eggs on fruit of ‘McIntosh’ apple (Malus domestica Borkh.) in storage increased with continuing exposure to low O2 (1.5% CO2 + 1.0% O2) or conventional controlled atmospheres (5.0% CO2 + 3.0% O2) and with elevated storage temperatures to 7.5°C. Lethality was sufficient to provide commercial control for overwintering populations. Susceptibility of red mite eggs differed among years and orchards within years.
Abstract
Storage of ‘McIntosh’ apples (Malus domestica Borkh.) in low O2 atmospheres (1.5% CO2 + 1.0% O2) maintained fruit firmness by an average of 0.86 kg over 40 grower lots, compared with the same fruit stored in conventional controlled atmospheres (5% CO2 + 2.8% O2). Low O2 storage resulted in fruit which were higher in titratable acids and were significantly crisper, more acid, and juicier to sensory panelists. Fruit maturity at harvest was a significant factor in determining the losses of firmness and titratable acids in low O2 storage.
Abstract
In the paper, Texture Modification of ‘Van’ Sweet Cherries by Postharvest Calcium Treatments by P. D. Lidster, S. W. Porritt, and M. A. Tung (J. Amer. Soc. Hort. Sci. 103(4):527-530. 1978), the caption for Fig. 1 should read: Fig. 1. Ca penetration into ‘Van’ cherry. Log ppm Ca = 2.920-0.003430 Day + 0.1536 Log Day (P 1%, R2=0.94). Flesh Ca of undipped control = 545 ppm.
Abstract
The incidence of surface pitting and bruises in sweet charries (Prunus avium L. cv. Van) increased with distance of free fall. Mature fruit developed less surface pitting but developed more flattened bruises than less mature fruit in response to impact forces. Increased impact force applied to fruit resulted in a decrease in titratable acidity after storage. Fruit firmness and bioyield determined after storage increased to a maximum with the height of free fall of 45 cm for the intermediate fruit maturity only. Fruit contact with rough surfaces resulted in a significantly higher incidence of surface pitting than in fruit damaged by smooth surfaces.