Biochemical factors associated with a CO2-induced flesh browning disorder of Pink Lady apples

Castro, Elena de Marco; Barrett, Diane M.; Jobling, J.; Mitcham, Elizabeth

doi:10.1016/j.postharvbio.2007.09.027

Cited by 69 publications

(36 citation statements)

References 24 publications

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“…Internal browning are mainly associated with too high carbon dioxide (CO2) and/ too low oxygen (O2) levels around a storage area or in the headspace of the bags (Veltman, 2002;De Castro et al, 2008;Pedreschi et al, 2009;Wang and Sugar, 2013) as well as storage duration (Lammertyn et al, 2002). Our results support their reports reinforced by some findings.…”

Section: Resultssupporting

confidence: 87%

Influence of CO2 and C2H4 Adsorbents to the Symptoms of Internal Browning on the Packaged ‘Silver Bell’ Pear (Pyrus communis L.)

Nugraha

Bintoro

Murayama

2015

Agriculture and Agricultural Science Procedia

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After harvesting, pears undergo numerous biochemical processes and frequently fail to reach acceptable quality. The uses of packaging and ethylene (C2H4) absorber are regarded as well-known ways to solve that problem. However, accumulated CO2 in the package can promote the symptoms of internal browning on pear flesh also exacerbated by too low O2 concentrations. To inhibit the symptoms in 'Silver Bell' pear for a long period, we utilized CO2 adsorbent, CO2 adsorbent plus C2H4 adsorbent, and without both adsorbents in a bag to investigate their effects on internal browning development for 7 months in cold-storage. We found both adsorbents successfully reduced CO2 and C2H4 levels even though the incidences were visually found at 3 months of storage. Most severe internal browning was observed on CO2 adsorbent-untreated pears under high CO2 levels (7-9 %) increasing since the beginning of storage. Therefore, there were no significant differences on the color and flesh firmness among the treatments, except controls, during cold-storage. Internal browning-affected pears showed harder flesh, greener and darker color compared with unaffected pears. Interestingly, control samples also suffered internal browning under low CO2 ( ̴ 0.1 %) and high O2 ( ̴ 20.5 %) concentrations after 5 months in storage with medium damage levels. We conclude that the uses of CO2 and C2H4 adsorbents successfully lowered CO2 and C2H4 levels in the bags during cold storage, but the both failed to prevent an internal browning development because too long storage period eventually caused internal browning.

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Section: Resultssupporting

confidence: 87%

Influence of CO2 and C2H4 Adsorbents to the Symptoms of Internal Browning on the Packaged ‘Silver Bell’ Pear (Pyrus communis L.)

Nugraha

Bintoro

Murayama

2015

Agriculture and Agricultural Science Procedia

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“…High internal dioxide carbon concentration (ICO 2 ) may lead to physiological disorders, especially for CO 2 susceptible apples (Castro et al, 2008). Fruit submitted to AVG + NAA, AVG + 1-MCP and AVG + ABS applications exhibited the lowest ICO 2 ( Figure 2C).…”

Section: Quality Analysis After 8 Months Of Storagementioning

confidence: 99%

“…The low ICO 2 is related possibly to the absence of flesh breakdown under these treatments, as well as to the internal CO 2 concentration, which can influence the occurrence of physiological disorders (Castro et al, 2008).…”

Section: Quality Analysis After 8 Months Of Storagementioning

confidence: 99%

Aminoethoxyvinylglycine: isolated and combined with other growth regulators on quality of ‘Brookfield’ apples after storage

Brackmann

Thewes

Anese

et al. 2015

Sci. agric. (Piracicaba, Braz.)

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Growth regulators are used in the production of apples worldwide, especially to extend the harvest period and maintain postharvest quality. This study aimed to investigate the effects of applying aminoethoxyvinylglycine (AVG) in isolation as well as in combination with other growth regulators and postharvest techniques on the harvest quality and storage potential of 'Brookfield' apples (Malus domestica), a 'Gala' strain. Fruit receiving AVG only had the highest starch content and the highest titratable acidity at harvest. After 8 months of storage, the AVG + 1-MCP (1-methylcyclopropene) and AVG + ABS (ethylene absorption) conserved higher flesh firmness than to all the other treatments. Naphthaleneacetic acid (NAA) application induced ACC oxidase enzyme activity at harvest, but not after storage. AVG application, with or without the aid of another technique, did not decrease the red skin color of 'Brookfield' apples. Low mealiness and a high healthy fruit percentage was obtained when the fruits were submitted to pre-harvest AVG application combined with NAA, 1-MCP and ABS. Internal carbon dioxide had an inverse correlation with the quantity of healthy fruit and was directly correlated with mealiness.Keywords: Malus domestica, postharvest quality, skin color, ethephon, naphthaleneacetic acid IntroductionThe application of growth regulators is necessary either to advance or to delay the fruit harvest in the field, due to the short period that fruit remains naturally at the correct maturation stage. Besides the short harvest period, another problem is that the harvest is carried out manually and requires a lot of time and manual labor. Thus, growth regulators are frequently used in the orchards.The main growth regulator applied in the field is aminoethoxyvinylglycine (AVG) which is used to delay the harvest in order to avoid pre-harvest fruit drop (McFadyen et al., 2012;Yildiz et al., 2012). AVG blinds the active site of ACC (1-aminocyclopropane-1-carboxylate) synthase enzyme and inhibits ethylene production and maturation events initiated by this plant hormone (Yu and Yang, 1979;Huai et al., 2001). Despite the benefits promoted by AVG application, it decreases the red skin color of 'Gala' apples (Malus domestica) (Steffens et al., 2006). However, this reduction of red skin color has not yet been proven in 'Gala' mutants.Another growth regulator used extensively is ethephon, mainly to advance the fruit harvest. Its application allows for an early harvest of the fruit, and also increases the red color of fruit skin Steffens et al., 2006;Ban et al., 2007). However, ethephon application may decrease organoleptic quality and decrease the storage potential of fruit after harvest, especially in terms of declines in flesh firmness (Steffens et al., 2006;Ban et al., 2007). As well as the application of ethephon, naphthaleneacetic acid (NAA) is also used during apple production. Its application reduces pre-harvest fruit drop in apples (Yuan and Carbaugh, 2007; Unrath et al., 2009), oranges (Zur and Goren, 1977) ...

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“…The 'Brookfield' apples stored under HRH showed higher incidence of flesh breakdown, regardless of the storage temperature (Table 1). This is probably related to the difficulty of gas diffusion in the fruits stored under HRH causing physiological disorders, such as flesh breakdown during long periods of storage (PEREIRA et al, 2009) essentially, due to the difficulty of CO2 diffusion to the fruit outside (CASTRO et al, 2008). At the temperature of 0.5ºC and under a HRH, this disorder occurrence was significantly lower in the 'Royal Gala' cultivar, meanwhile, the opposite effect occurred to the 'Gala' cultivar (Table 1).…”

Section: Resultsmentioning

confidence: 97%

Umidade relativa e sua interação com temperatura de armazenamento de maçãs 'Gala' e mutantes

et al. 2012

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Biochemical factors associated with a CO2-induced flesh browning disorder of Pink Lady apples

Cited by 69 publications

References 24 publications

Influence of CO2 and C2H4 Adsorbents to the Symptoms of Internal Browning on the Packaged ‘Silver Bell’ Pear (Pyrus communis L.)

Influence of CO2 and C2H4 Adsorbents to the Symptoms of Internal Browning on the Packaged ‘Silver Bell’ Pear (Pyrus communis L.)

Aminoethoxyvinylglycine: isolated and combined with other growth regulators on quality of ‘Brookfield’ apples after storage

Umidade relativa e sua interação com temperatura de armazenamento de maçãs 'Gala' e mutantes

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