breakdown ( A ), radial, stem-end flesh breakdown ( B ), cracking ( C ), and peeling ( D ) in cold-stored ‘Royal Gala’ apples. Table 3. Incidence and severity of diffuse flesh breakdown, radial stem-end flesh breakdown, shriveling, cracking, and peeling
Jinwook Lee, James P. Mattheis, and David R. Rudell
James P. Mattheis, David R. Rudell, and Ines Hanrahan
‘Honeycrisp’ apples are susceptible to develop the physiological disorder bitter pit. This disorder typically develops during storage, but preharvest lesion can also develop. ‘Honeycrisp’ is also chilling sensitive, and fruit is typically held at 10–20 °C after harvest for up to 7 days to reduce development of chilling injury (CI) during subsequent cold storage. This temperature conditioning period followed by a lower storage temperature (2–4 °C) reduces CI risk but can exacerbate bitter pit development. Bitter pit development can be impacted in other apple cultivars by the use of controlled atmosphere (CA) storage and/or 1-methylcyclopropene (1-MCP). Studies were conducted to evaluate efficacy of CA and/or 1-MCP to manage ‘Honeycrisp’ bitter pit development. Apples from multiple lots, obtained at commercial harvest, were held at 10 °C for 7 days and then cooled to 3 °C. Half the fruit was exposed to 42 μmol·L−1 1-MCP the day of receipt while held at 10 °C. Fruit were stored in air or CA (3 kPa O2, 0.5 kPa CO2 for 2 days, then 1.5 kPa O2, 0.5 kPa CO2) established after 1 day at 10 °C or after 7 days at 10 °C plus 2 days at 3 °C. Fruit treated with 1-MCP and/or stored in CA developed less bitter pit compared with untreated fruit stored in air, and bitter pit incidence was lowest for 1-MCP-treated fruit with CA established during conditioning. Development of diffuse flesh browning (DFB) and cavities, reported to occur during ‘Honeycrisp’ CA storage, was observed in some lots. Incidence of these disorders was not enhanced by establishing CA 2 days compared with 9 days after harvest. 1-MCP and CA slowed peel color change, loss of soluble solids content (SSC) and titratable acidity (TA), and reduced ethylene production and respiration rate. The results indicate potential for the postharvest management of bitter pit development in ‘Honeycrisp’ apple through use of 1-MCP and/or CA storage.
Jinwook Lee, In-Kyu Kang, Jacqueline F. Nock, and Christopher B. Watkins
Watkins, 2008 ), diffuse flesh breakdown ( Lee et al., 2016 ), core browning ( DeEll and Ehsani-Moghaddam, 2013 ), fruit cracking ( Lee et al., 2016 ), flesh breakdown ( Lee et al., 2013 ), peel greasiness ( Dong et al., 2012 ), and superficial scald