A simple pretreatment with low O<sub>2</sub> to alleviate superficial scald in Granny Smith apples

Pesis, Edna; Ben-Arie, Rosa; Feygenberg, Oleg; Lichter, Amnon; Gadiyeva, Oxana; Antilofyev, Ivan; Uryupina, Tamara

doi:10.1002/jsfa.2873

Cited by 19 publications

(3 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With this in mind, we further investigated the putative role that the accumulation of certain antioxidants and especially the weak antioxidant ethanol, which is known to accumulate during storage under low O 2 concentration (Nichols and Patterson, 1987;Patterson and Nichols, 1988), may have on the control of superficial scald. Similar relationship between scald control and ethanol levels were previously found in apples submitted to various initial low oxygen stress (Wang and Dilley, 2000), but also in 'Granny Smith' apples (Pesis et al 2007) for which the same relationship with time was found. Our results are also in accordance with Scott et al (1995) that treated Granny smith' apples with ethanol vapours and with the work of Chervin et al (2001) where ethanol vapours were applied to apples in combination to controlled atmosphere (CA) storage.…”

Section: Specific Effects On α-Farnesene Metabolismsupporting

confidence: 82%

1-Methylcyclopropene and extreme ULO inhibit superficial scald in a different way highlighting the physiological basis of this disorder in pear

Larrigaudière

Lindo-García

Ubach

et al. 2019

Scientia Horticulturae

View full text Add to dashboard Cite

Despite years of research on the biochemical basis of superficial scald in apples, relatively little is known about the specific regulatory processes involved in pears. To gain further knowledge on these processes, different storage scenarios, controlled atmosphere (CA), 1methylcyclopropene treatment (1-MCP) and storage under very low O 2 concentration (xULO) were used in the scald susceptible 'Blanquilla' pears. Ethylene production, α-farnesene (AF), conjugated trienols (CTols) content and changes in ethanol levels were evaluated during storage and further related to superficial scald development and changes in fruit quality upon removal. While 1-MCP completely inhibited ethylene production and fruit softening, only a partial and transient inhibition of these parameters was found for xULO-treated fruit. Both 1-MCP and xULO treatments completely controlled scald disorder, yet in different ways. The reduction in disorder incidence in 1-MCP treated fruit was the result of ethylene inhibition and reduced levels of α-farnesene and CTols. In contrast, xULO treatment only partially inhibited ethylene production and the levels of α-farnesene metabolites but led to increased ethanol levels that were directly related to the scald incidence inhibition. Collectively, these results highlight that superficial scald in pear is not strictly related to ethylene and α-farnesene metabolism and that other compounds, such as the weak antioxidant ethanol, play a determining role in 'Blanquilla' pear.

show abstract

Section: Specific Effects On α-Farnesene Metabolismsupporting

confidence: 82%

1-Methylcyclopropene and extreme ULO inhibit superficial scald in a different way highlighting the physiological basis of this disorder in pear

Larrigaudière

Lindo-García

Ubach

et al. 2019

Scientia Horticulturae

View full text Add to dashboard Cite

show abstract

“…Some authors have successfully applied low impact techniques to reduce these losses. Pesis et al (2007) reported that applying a low oxygen pre-treatment at 20 ºC in 'Granny Smith' apples achieved a considerable reduction of apple scald and pointed to a possible effect on bitter pit in this variety. It was hypothesized that low oxygen treatments may delay metabolic activity of fruits and also delay ripening, softening and withering.…”

Section: Introductionmentioning

confidence: 99%

Low oxygen treatment prior to cold storage to maintain the quality of apples at industrial scale

Simón¹,

Pérez²,

Taberner³

et al. 2019

Acta Hortic.

View full text Add to dashboard Cite

A great proportion of losses in apple production can be attributed to fruit physiological diroders, usually revealed during cold storage. These losses are commonly associated with metabolic processes in which calcium is involved. After years of study and experimentation in an attempt for reducing the incidence of Ca-related disorders by exogenous calcium treatments, a study published by Edna Pesis in 2007 opened another research route in this regard. This study, in Granny Smith, revealed that applying a treatment of low oxygen at room temperature, a considerable reduction of scald was achieved and pointed to a possible effect on alleviating bitter pit. It was hypothesized that low oxygen treatments may delay the metabolic activity of fruits and also delay ripening, softening and withering. Since 2008, we have continued to deepen into the development of alternative methods of low environmental impact which avoid the use of chemicals. Strategies have been developed for the application of LOT (Low Oxygen Treatment) treatments at room temperature in various apple varieties, obtaining promising results at the lab and at the semi-industrial scale. In this paper, LOT technology has been validated, this time, on an industrial scale. An Ilerfred system, with monitoring and control of CO2 and O2, was used. The LOT followed by conventional cold storage has proved too be very effective for the control of rots in all varieties, and was able to effectively control 'lenticel blotch pit' in Reinette. The results of the 2016 campaign compared to those of the two previous seasons allow us to conclude that improvement in shelf life of apples is achieved by combining different LOT conditions with the Dynamic Controlled Atmosphere (DCA) storage technology.

show abstract

“…On the other hand, postharvest treatments with low oxygen at room temperature (LOT) have been successfully applied in apples. Apple storage at low O2 hampers the production of ethylene (Gorney et al, 1997, Stow et al, 2000, controls biotic disorders as an alternative to the use of agrochemicals (Chervie et al, 1997, Ke et al 1992, Liu et al, 2008, decreases apple scald (Lurie et al, 1992, Wang et al, 2000, Zanella et al, 2003, Pesis et al, 2007, and reduces bitter pit incidence during cold storage thereby extending the storage life of this fruits. However, evaluation of these kind of treatments have not been reported in late season peaches.…”

Section: Introductionmentioning

confidence: 99%

Low oxygen treatment prior to cold storage to maintain the quality of peaches

Taberner¹,

Simón²,

Falcón³

2019

Acta Hortic.

View full text Add to dashboard Cite

High value late season peach cultivars from the region of Aragón (NE, Spain) are appreciated for their delicate flavor, external uniform golden appearance, yellow pulp and chiefly to be free of chemicals as they are bagged from their last three months of growth until harvest. However, their shelf life under storage is very short due to several problems such as loss of firmness, appearance of chilling injuries, incidence of physiological alterations called vitrescent dark spot (VDS) or corky spot (CS) and fungal rots. The research team from Zaragoza has worked for years in the fight against calcium-related physiological disorders in apples by preharvest strategies of foliar calcium treatments. More recently, postharvest treatments with low oxygen at room temperature (LOT) have been successfully applied. However, no reports of these kinds of treatments have been previously reported in late season peaches. Therefore, immediately after harvest, 'Chato' peaches were stored for 2 days at 20 °C under low O2 (1-2 %) in Palliflex bags. Thereafter, fruits were cold-stored (0-2 °C) without bag for 40 days and changes were monitored in terms of fruit quality, chilling injuries, incidence of physiological alterations and respiration rates. After 40 days of cold storage, the firmness of treated fruits was the same as at the harvest day, about 41.9 N, meanwhile fruits untreated, decreased to 35.0 N. On the other hand, LOT treatment decrease both the incidence of VDS from 37.9 to 4.0% and chilling injury severity from 59.3 to 20.0%. Respiration rates were similar between treatments. Only statistical differences on ethanol production were found: higher in the treated fruits, probably due to the storage temperature the very first 2 days, although no odd flavors were found. In conclusion, the application of LOT treatments prior to cold storage may be a promising strategy to preserve fruit quality of late season peach cultivars and deserves further investigation.

show abstract

A simple pretreatment with low O₂ to alleviate superficial scald in Granny Smith apples

Cited by 19 publications

References 30 publications

1-Methylcyclopropene and extreme ULO inhibit superficial scald in a different way highlighting the physiological basis of this disorder in pear

1-Methylcyclopropene and extreme ULO inhibit superficial scald in a different way highlighting the physiological basis of this disorder in pear

Low oxygen treatment prior to cold storage to maintain the quality of apples at industrial scale

Low oxygen treatment prior to cold storage to maintain the quality of peaches

Contact Info

Product

Resources

About

A simple pretreatment with low O2 to alleviate superficial scald in Granny Smith apples

Cited by 19 publications

References 30 publications

1-Methylcyclopropene and extreme ULO inhibit superficial scald in a different way highlighting the physiological basis of this disorder in pear

1-Methylcyclopropene and extreme ULO inhibit superficial scald in a different way highlighting the physiological basis of this disorder in pear

Low oxygen treatment prior to cold storage to maintain the quality of apples at industrial scale

Low oxygen treatment prior to cold storage to maintain the quality of peaches

Contact Info

Product

Resources

About

A simple pretreatment with low O₂ to alleviate superficial scald in Granny Smith apples