Abstract
Girdling reduced, and gibberellic acid or 4-chlorophenoxyacetic acid treatment had no effect on, the incidence of internal browning in ‘Thompson Seedless’ grape berries stored at 0°C. There was a direct relationship between the soluble solids content of the berries and the percentage of berries which developed internal browning. Fruit susceptible to internal browning had high levels of polyphenoloxidase and low levels of dihydroxy-phenolic substrate.
Abstract
Brussels sprouts (Brassica oleracea var. gemmifera, Zenker) were grown in sand culture at variable Ca levels in the greenhouse. More Ca accumulated in leaves than in sprouts. With plant growth restricted by late seeding and low greenhouse temp, typical Ca deficiency symptoms occurred on the growing points of plants cultured at low Ca levels, but internal browning did not occur. When growth was enhanced by cultural modifications, sprout internal browning occurred at low Ca levels and decreased as Ca levels were increased. The incidence of internal browning was related to low Ca concn in sprouts.
The internal browning (IB) disorder of `Pink Lady' apples is the manifestation of some undefined physiological conditions of the fruit at harvest, which predispose them to damage during CA storage. Internal browning problems generally occur intermittently and in unpredictable patterns. This type of disorder has the potential for widespread economic impacts. The optimum storage conditions and underlying physiological factors remain understood. In Fall 2002, `Pink Lady' apples were harvested in Stockton, Calif., at two maturities, then placed into CA storage. After storage, the percentage of fruit with IB increased with greater CO2 and with lower O2 concentrations. The incidence of IB injury was greater in fruit from the second harvest, but there was not a great difference in incidence between 2 and 6 months of storage. In Fall 2003, `Pink Lady' apples were harvested on the same orchard at three maturities and placed into CA storage. In all three experiments, fruit were stored in either air, 2% O2 + 1% CO2, or 2% O2 + 3% CO2 at 0.5 °C. In the first experiment, three harvest maturities were placed into storage immediately after harvest. For the second experiment, apples from harvest 2 were treated prior to fruit storage with 1ppm 1-MCP for 24 hours, 2200 ppm DPA, or were untreated. In the third experiment fruit from harvest 3 were placed into CA storage after 0, 2, or 4 weeks in air at 0.5 °C. No IB was observed for any of the three maturities after 0.5 and 1 month storage. After 2 months IB injury was present in 4.8% of the fruit stored in 1% CO2 and 4.6% stored in 3% CO2 from harvest one. A lower percentage of IB was observed in harvest two. Harvest three presented 0% and 2.6% of IB in 1% and 3%CO2 respectively. The effect of 1-MCP,DPA and delayed CA on IB will be discussed.
) flesh firmness (FF) determined after exposing fruit to 20 °C for 5 h immediately after removal from cold storage, ( C and D ) internal browning (IB), and ( E and F ) decay of ‘Starkrimson’ pears during a 16-week storage period at −1.1 °C in 2
Our study found that storage temperature, storage atmosphere and growing region interactively affect the probability of internal browning disorder in `McIntosh' apples (Malus domestica Borkh.). Higher incidence of internal browning occurred in apples stored for 6 months at 1 °C (34 °F) in controlled atmosphere (CA) with 2.5% O2 + 1.5% CO2 or in CA with 1.0% O2 + 0.5% CO2 than apples stored at 1 °C in air or stored at 3 °C (37 °F) in air or CA conditions. The magnitude of the incidence of internal browning varied among apples harvested from different growing regions. Apples from London, Ontario, Canada were less tolerant to these two storage conditions and therefore greater number of fruit developed internal browning than apples from other regions. In addition, apples from the London growing region and stored at 1 °C in CA with 1.0% O2 + 0.5% CO2 had greater probability of internal browning than apples stored at 1 °C in CA with 2.5% O2 + 1.5% CO2. However, there was no difference between these two CA storage conditions in causing internal browning among apples harvested from other three growing regions. Few apples showed internal browning when they were stored at 3 °C, no matter of what storage atmosphere was used. Therefore, internal browning disorder can be avoided or significantly reduced by storing apples at 3 instead of 1 °C, in these two CA conditions. Internal browning disorder will not be a risk if apples are stored in air at 1 or 3 °C.
Brown discoloration of the core, carpels, and flesh areas of `Ya Li' and `Seuri' Chinese pears [Pyrus bretschmeideri (Rehd.)] depended on harvest date. Fruit harvested no later than 180 days after full bloom (3000 degree days) did not develop the disorder. Browning of the core and flesh tissues increased when cooling was delayed, but was not influenced by subsequent storage temperatures of 0,10, or 20C. In both cultivars, the onset of internal browning was evident after storage in fruit that had been harvested when skin color had changed from green to light green-yellow. Thus, skin color can be used to determine harvest date to avoid internal browninincidence during storage of `Ya Li' and `Seuri' Chinese pears.
Abstract
Waxing the fruit and crown of fresh pineapple [Ananas comosus (L.) Merr.] with a 20% v/v paraffin-polyethylene: water mixture reduced the incidence and severity of internal browning caused by chilling injury to 15% and 31%, respectively, of the unwaxed control. Symptom incidence in waxed fruit was not affected by fruit maturity at harvest. Increasing wax:water emulsion concentration up to 50% v/v further decreased symptom incidence and severity with the greater suppression occurring with less than 20% v/v. Crown leaves were extremely susceptible to chilling injury; they turned grey and became desiccated following 8°C storage. Waxing did not affect these symptoms. Waxing assisted in retaining fruit shell appearance and reduced the rate of shell degreening by 60%. The major changes in internal browning and fruit external appearance occurred during holding at room temperature following 8° storage. Varying wax composition with polyethylene and pH had no significant effect on fruit characteristics.
Internal brown spot (IBS) was found consistently in the `Atlantic' cultivar at Lexington in 1967, 1968 and 1989, and at Owensboro and Quicksand, KY in 1987, Treatments of foliar and soil applied CaSO4 in 1987, soil-applied CaSO4 in 1988, and straw mulching in 1989 did not reduce IBS. Irrigation increased IBS because of larger tubers and increased Ca content of plants as compared with non-irrigated plants. Tubers showing IBS had higher Ca content in affected tissue than in non-affected tissue. Both IBS and Ca content of leaves increased as the plants aged.
`Braeburn' apple (Malus ×domestica Borkh.) fruit can be susceptible to the development of an internal disorder called “`Braeburn' browning disorder” (BBD). Factors associated with development of this disorder were investigated. Susceptibility to injury was greater in fruit exposed to 2 or 5 kPa CO2 than to 0 kPa CO2 during storage. Susceptibility also increased with decreasing O2 partial pressure in the range of 5 to 1 kPa in the storage atmosphere. However, fruit stored in 1 kPa O2 remained firmer than those stored at higher partial pressures, regardless of CO2 level. BBD appeared to develop during the first 2 weeks of storage, and delays in air at 0 °C prior to controlled-atmosphere (CA) storage decreased incidence and severity of the disorder. The incidence of BBD was also reduced when the time to establish CA conditions was prolonged. We recommend that `Braeburn' apples be stored under CA conditions of ≤1.0 kPa CO2 and 3.0 kPa O2. Delayed application of CA for 2 weeks after fruit enter the coldstorage may also reduce development of BBD.
. Under these conditions, FST of sun-exposed apples can reach 45 to 50 °C. Exposure of apples to these high FST required for sunburn browning raises questions about what effects these high temperatures have on internal fruit quality. Yet very little has