Control of superficial scald in ‘Granny Smith’ apples by ultra-low and stress levels of oxygen as an alternative to diphenylamine

Truter, A B; Combrink, J. C.; Burger, Stefanie

doi:10.1080/14620316.1994.11516490

Cited by 18 publications

(11 citation statements)

References 4 publications

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“…Low or ultra-low O 2 also showed similar results in reducing or controlling apple scald in other studies (Chen et al, 1985;Little, 1985;Patterson and Workman, 1962;Porritt, 1966;Roberts et al, 1963;Sharples and Johnson, 1981;Truter et al, 1994;Yearsley et al, 1996). Moreover, some cultivars are susceptible to low O 2 injury, and do not achieve optimum dessert quality subsequent to longterm CA storage at O 2 levels below 1% (Gran and Beaudry, 1993;Little, 1985;Truter et al, 1994). This may have a negative effect on consumer acceptance of apples in the United States as was found in Europe following ULO storage.…”

Section: Low or Ultra-low Oxygen Casupporting

confidence: 61%

“…For other regions, the results have been less promising and some cultivars show intolerance to the low O 2 levels needed to control scald (Gran and Beaudry, 1993). Low or ultra-low O 2 also showed similar results in reducing or controlling apple scald in other studies (Chen et al, 1985;Little, 1985;Patterson and Workman, 1962;Porritt, 1966;Roberts et al, 1963;Sharples and Johnson, 1981;Truter et al, 1994;Yearsley et al, 1996). Moreover, some cultivars are susceptible to low O 2 injury, and do not achieve optimum dessert quality subsequent to longterm CA storage at O 2 levels below 1% (Gran and Beaudry, 1993;Little, 1985;Truter et al, 1994).…”

Section: Low or Ultra-low Oxygen Camentioning

confidence: 75%

“…Decreasing the O 2 level to ≈0.7% during CA storage can effectively control scald of 'Delicious' apples in some growing regions and seasons, but not in others (Lau, 1990;Yearsley et al, 1996). Storage under ultra-low O 2 CA conditions led to markedly lower scald levels on postmature fruit, but did not greatly reduce scald on premature and mature fruit (Truter et al, 1994). CA storage at 0.7% O 2 has effectively controlled scald of 'Delicious' apples in the Northwest (Lau, 1990).…”

Section: Low or Ultra-low Oxygen Camentioning

confidence: 92%

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Control of Superficial Scald of Apples by Low-oxygen Atmospheres

Wang¹,

Dilley²

1999

HortSci

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Section: Low or Ultra-low Oxygen Casupporting

confidence: 61%

Section: Low or Ultra-low Oxygen Camentioning

confidence: 75%

Section: Low or Ultra-low Oxygen Camentioning

confidence: 92%

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Control of Superficial Scald of Apples by Low-oxygen Atmospheres

Wang¹,

Dilley²

1999

HortSci

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“…Controlled atmosphere (CA) storage with ultra‐low oxygen (ULO) concentration has been widely adopted in order to reduce loss of firmness, acidity and sugars, maintain fruit quality and decrease the incidence of physiological disorders 3–5. Meheriuk6 reported that the best conditions for storage of Fuji apples in CA would be 10–25 l m −3 oxygen and 7–20 l m −3 carbon dioxide concentrations; lower oxygen concentrations can cause off‐flavours, while higher carbon dioxide concentrations can result in internal damage to the fruit.…”

Section: Introductionmentioning

confidence: 99%

Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

et al. 2003

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Aroma compounds, quality parameters and sensory characteristics of Fuji apples were analysed after 3, 5 and 7 months of storage at 1 • C in normal air (AIR; 210 l m −3 O 2 /0.3 l m −3 CO 2 ) and in controlled atmospheres with O 2 /CO 2 ratios of 10 l m −3 /10 l m −3 (ULO1), 10 l m −3 /20 l m −3 (ULO2) and 30 l m −3 /20 l m −3 (SCA). After storage the apples were kept at 20 • C for 1, 5 and 10 days. The components that contributed most to the characteristic aroma of Fuji apples were ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate. The highest aroma compound production was found in ULO1 fruits after 5 months of cold storage and 1 day of shelf-life. After 3 and 5 months of storage, ULO1 fruits showed the highest firmness after both 1 day and 10 days at 20 • C. After 7 months of storage plus 1 day at 20 • C, ULO2 fruits showed higher titratable acidity and soluble solid content; fruit firmness was also maintained throughout the shelf-life period. Generally, background and superficial colour were not influenced by storage conditions. A statistically significant correlation was found between aroma compounds, quality parameters and sensory evaluation.

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“…Some countries, including those in the European community (E.C.) and Asia, no longer permit the use of these chemicals (Truter et al, 1994). The future of DPA is uncertain in the United States and there is no satisfactory alternative.…”

Section: Resultsmentioning

confidence: 99%

Effects of Alcohol Vapors and Oxygen Stress on Superficial Scald and Red Color of Stored `Delicious' Apples

Ghahramani¹,

Scott²,

Holmes³

2000

HortSci

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`Delicious' (Malus ×domestica Borkh.) apples were kept in sealed polyethylene bags (thickness 0.05 mm) and exposed to ethanol, propan-1-ol, butan-1-ol, and pentan-1-ol during storage at 0 °C. Rates of application varied from 1.85 to 120 mmol·kg-1. Complete control of superficial scald was achieved using 30 mmol·kg-1 of fruit with butan-1-ol or propan-1-ol; ethanol required 120 mmol·kg-1 to control the disorder, but at this concentration, purpling of the red skin occurred. Butan-1-ol and propan-1-ol did not affect the color. Pentan-1-ol caused severe skin injury resembling soft or deep scald of `Jonathan' apples. Apples were also kept in high purity N at 20 °C for up to 8 days before storage at 0 °C. Complete control of scald occurred with a 6- or 8-day exposure to N. Control of scald appears to be due to the accumulation of ethanol during exposure to N. Nitrogen treatments did not affect skin color.

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Control of superficial scald in ‘Granny Smith’ apples by ultra-low and stress levels of oxygen as an alternative to diphenylamine

Cited by 18 publications

References 4 publications

Control of Superficial Scald of Apples by Low-oxygen Atmospheres

Control of Superficial Scald of Apples by Low-oxygen Atmospheres

Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis

Effects of Alcohol Vapors and Oxygen Stress on Superficial Scald and Red Color of Stored `Delicious' Apples

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