Development of Apple Superficial Scald, Soft Scald, Core Flush, and Greasiness Is Reduced by MCP

Fan, Xuetong; Mattheis, James P.; Blankenship, Sylvia M.

doi:10.1021/jf981176b

Cited by 204 publications

(143 citation statements)

References 32 publications

Supporting

Mentioning

110

Contrasting

Unclassified

Order By: Relevance

“…Slight superficial scald was determined in untreated apples from harvest 3, but only 1-MCP-treated apples, regardless of harvest time, showed no or very slight symptoms. Similarly, 1-MCP treatment was able to prevent scald development on Granny Smith apples stored in air for 3 months and 6 months [16]. Harvest delay can reduce superficial scald [17] but it cannot completely control it, especially during a long storage period [18].…”

Section: Scald Scorementioning

confidence: 99%

Fruit quality of Granny Smith apples picked at different harvest times and treated with 1-MCP

Magazin¹,

Gvozdenovic²,

Keserović³

et al. 2010

Fruits

View full text Add to dashboard Cite

-Introduction. Superficial scald is one of the most economically serious postharvest disorders of apples. The optimal harvest window and 1-MCP treatment significantly diminish the risk of storage scald and retain quality of apples stored in a normal atmosphere. Materials and methods. Fruits from three different harvest dates (23rd and 30th September, and 7th October 2008) were treated with 1-MCP (SmartFresh TM ) immediately after harvest, and stored in a normal atmosphere (1 ± 0.5)°C for 180 days followed by a shelf-life period of 7 days at (21 ± 1)°C. Assessments of superficial scald severity, firmness, total soluble solids and titratable acidity were recorded at days 1 and 7 after storage. Organoleptic quality assessments were made after the shelf-life period. Results. 1-MCP treatment was able to control superficial scald before and after shelf life in fruits from the last two harvest times. The highest scald values during shelf life were observed in untreated and 1-MCP-treated fruits from the earliest harvest (3.6 and 2.3, respectively). 1-MCP and early harvest time were determined to have a positive effect on retention of firmness and titratable acidity during storage. Total soluble solids was not affected by 1-MCP treatment. Combination of 1-MCP treatment and mid-or late harvest time gave the best evaluation scores for organoleptic quality. Conclusion. Our results show that 1-MCP treatments of late-harvested "Granny Smith" apples could offer satisfactory results for long-term air storage considering both the absence of superficial scald and retention of fruit quality. (SmartFresh TM ) immédiatement après récolte, stockés en atmosphère normale à (1 ± 0,5)°C pendant 180 jours puis laissés pendant 7 jours à (21 ± 1)°C. Des évaluations de la gravité de l'échaudure superficielle, de la fermeté des fruits, de leur teneur totale en solides solubles et de leur acidité titrable ont été effectuées aux jours 1 et 7 après stockage. Des évaluations de leur qualité organoleptique ont été faites en fin de période de conservation. Résultats. Le traitement au 1-MCP a permis de contrôler l'échaudure superficielle avant et après la période de 7 jours à (21 ± 1)°C pour les fruits récoltés aux deux dernières dates. Pendant cette période, l'échaudure a été la plus marquée pour les fruits de la première récolte, qu'ils aient été ou non traités au 1-MCP (scores de 3,6 et 2,3, respectivement). L'application de 1-MCP et une récolte précoce ont eu un effet positif sur le maintien de la fermeté et de la teneur en acidité titrable pendant le stockage. La teneur totale en solides solubles n'a pas été affectée par le traitement au 1-MCP. La combinaison d'un traitement au 1-MCP et d'une récolte à mi-ou en fin de saison ont donné les meilleurs scores d'évaluation de la qualité organoleptique des pommes stockées. Conclusion. Nos résultats montrent que les traitements au 1-MCP appliqués aux dernières dates de récolte pourraient donner des résultats satisfaisants pour le stockage à l'air, à long terme, des pommes "Granny Smith" du f...

show abstract

Section: Scald Scorementioning

confidence: 99%

Fruit quality of Granny Smith apples picked at different harvest times and treated with 1-MCP

Magazin¹,

Gvozdenovic²,

Keserović³

et al. 2010

Fruits

View full text Add to dashboard Cite

show abstract

“…The role of ethylene in the development of physiological disorders, including chilling-related injuries, has been investigated in various apple cultivars [5][6][7]. Inhibition of ethylene production, either due to storage at 0.5°C or postharvest treatment with 1-methylcyclopropene (1-MCP), can cause stress and damage to cells and result in higher polyphenol oxidase activity that leads to progressive flesh browning development in 'Empire' apples during storage [8].…”

Section: Introductionmentioning

confidence: 99%

Relationships among postharvest ripening attributes and storage disorders in ‘Honeycrisp’ apple

Ehsani-Moghaddam¹,

DeEll²

2013

Fruits

View full text Add to dashboard Cite

-Introduction. The objective of this study was to examine the relationships among the ripening attributes of 'Honeycrisp' apples at harvest and after storage, and the direct and indirect contributions of these attributes to peel greasiness and the incidence of soft scald and soggy breakdown during storage using correlation and path-coefficient analyses. Materials and methods. Fruit were harvested from a commercial orchard at least five times throughout the commercial harvest period during four subsequent years (2008 to 2011). In two of the years, fruit were stored in air for 3 months at 3°C and/or in a controlled atmosphere (1-2 kPa O 2 + 1-2 kPa CO 2 ) for 6 months at 3°C. Fruit were analyzed at harvest and after storage. Results and discussion. Negative correlations were detected between internal ethylene concentration (IEC) and soluble solids concentration (SSC) or titratable acidity (TA) (the higher the IEC, the lower the SSC and TA) and a positive correlation between firmness and TA (the higher the firmness, the higher the TA). More peel greasiness and higher incidence of soggy breakdown during storage were associated with lower firmness, SSC and TA. Negative correlations were also detected between the incidence of soft scald and IEC or peel greasiness. The results of the path-coefficient analyses suggest that, in 'Honeycrisp', interrelationships among postharvest ripening indices and each individual disorder differ. Three possible path models for the interrelationships among ripening attributes (independent variables) and the incidence of peel greasiness, soft scald and soggy breakdown (dependent variables) are presented.Canada / Malus / apples / postharvest ripening / postharvest decay / quality

show abstract

“…Os efeitos do 1-MCP em manter a firmeza de polpa são observados para diversos frutos, como abacate (FENG et al, 2000;JEONG et al, 2002), abricó , ameixa (ARGENTA et al, 2002a) quivi e c aqui ( ARGENTA et al, 2002b), morango (JIANG et al, 2001) e especialmente maçã (FAN et al, 1999b;FAN e MATTHEIS, 1999;ARGENTA et al, 2000;RUPASINGHE et al, 2000;ARGENTA et al, 2001;FAN e MATTHEIS, 2001;DEELL et al, 2002;PRE-AYMARD et al, 2002). Na literatura, poucos trabalhos puderam ser encontrados sobre o efeito do 1-MCP em pêssegos, porém, Argenta et al (2002a) observaram, após 10 dias de prateleira, que os frutos tratados com 1-MCP apresentaram firmeza de polpa semelhante ou superior aos frutos não tratados, dependendo do estádio de maturação na colheita.…”

Section: Resultsunclassified

“…O 1-MCP reduz a incidência de podridões (MIR e BEAUDRY, 2000) e distúrbios fisiológi-cos, como a escaldadura e o escurecimento interno da polpa (FAN et al, 1999b), reduz a taxa de respiração, produção de etileno, perda de firmeza de polpa e acidez titulável (FAN et al, 1999a).…”

Section: Introductionunclassified

Suculência e solubilização de pectinas de maçãs 'Gala' submetidas a diferentes tempos de resfriamento e aplicação de 1-MCP

Lunardi¹,

Brackmann

Mello

et al. 2004

Ciênc. agrotec.

View full text Add to dashboard Cite

RESUMOObjetivou-se com este trabalho avaliar o efeito da aplicação pós-colheita de 1-metilciclopropeno (1-MCP, 625nL.L -1 ) e tempo de resfriamento (Resfriamento Lento (RL) = oito dias; Resfriamento Rápido (RR) = três dias) em maçãs `Gala´ armazenadas por seis meses em armazenamento refrigerado (AR) sobre a perda de suculência, a firmeza de polpa, o conteúdo de pectina solúvel (PS) e a atividade das enzimas pectinametilesterase (PME) e poligalacturonase (PG). A temperatura de armazenamento foi de 0,5°C. Ao final do período em AR e mais sete dias a 20°C, foram avaliados a suculência, a firmeza de polpa, o conteúdo de PS e as atividades da PME e PG. A aplicação de 1-MCP manteve a firmeza mais elevada e não afetou a suculência das maçãs após seis meses em AR; o resfriamento rápido manteve as maçãs mais suculentas e firmes que o resfriamento lento após 7 dias a 20°C. Termos para indexação: Suculência, Malus domestica, qualidade. ABSTRACTThe objective of this study was to evaluate the effect of postharvest application of 1-methylcyclopropene (1-MCP, 625 nL.L -1 ) and cooling time of 'Gala' apples (slow cooling (SC) for eight days or fast cooling (FC) for three days) on the juiciness loss, flesh firmness, soluble pectin content (SPC) and pectinmethylesterase (PME) and polygalacturonase (PG) activities after 6 months under refrigerated storage (RS). The storage temperature was 0.5°C. At the end of the RS period, and more 7 days at 20°C, the juiciness, flesh firmness, SPC, PME and PG were evaluated. Application of 1-MCP resulted in the highest firmness and it did not affect the juiciness of the apples after 6 months in RS; the fast cooling compared to slow cooling maintained apples juicier and firmer after 7 days at 20°C. INTRODUÇÃOA `Gala´ é uma cultivar de maçã que foi rapidamente aceita na maior parte do mundo, por apresentar frutos com boa coloração e aparência, e polpa crocante e suculenta (DENARDI e CAMILO, 1992). Porém, essas características de crocância e suculência são rapidamente perdidas durante o armazenamento dos frutos.Várias pesquisas têm sido conduzidas visando ao desenvolvimento de técnicas e tratamentos que possam manter a qualidade dos frutos, ampliando a vida pós-colheita desses frutos. Entre essas técnicas, o 1-metilciclopropeno (1-MCP), que é um composto volátil, vem sendo pesquisado para aplicação em pós-colheita de frutos, hortaliças e flores. Segundo Porat et al. (1999), o 1-MCP prende-se aos receptores celulares do etileno e inibe a ação do etileno endógeno e exógeno. Essa interação entre o 1-MCP e o sítio de ligação do etileno é irreversível, e os frutos tratados com 1-MCP eventualmente recuperam a capacidade de amadurecer,

show abstract

Development of Apple Superficial Scald, Soft Scald, Core Flush, and Greasiness Is Reduced by MCP

Cited by 204 publications

References 32 publications

Fruit quality of Granny Smith apples picked at different harvest times and treated with 1-MCP

Fruit quality of Granny Smith apples picked at different harvest times and treated with 1-MCP

Relationships among postharvest ripening attributes and storage disorders in ‘Honeycrisp’ apple

Suculência e solubilização de pectinas de maçãs 'Gala' submetidas a diferentes tempos de resfriamento e aplicação de 1-MCP

Contact Info

Product

Resources

About