Effect of high temperature and 1-MCP application or dynamic controlled atmosphere on energy savings during apple storage

Kittemann, D.; McCormick, Roy; Neuwald, Daniel Alexandre

doi:10.17660/ejhs.2015/80.1.5

Cited by 39 publications

(16 citation statements)

References 26 publications

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“…The results are consistent with findings reported by Jeziorek et al (2010) showing that treatment with 1-MCP usually reduces losses caused by fungi, mainly Botrytis cinerea, Neofabrea perennans and Penicillium expansum. On the other hand, according to Kittemann et al (2015), the incidence of fungal rots was slightly higher under ULO conditions on 1-MCP-treated cv. 'Jonagold' fruits at 5°C, but it was strongly reduced on cv.…”

Section: Discussionmentioning

confidence: 88%

Effects of 1-MCP and dynamic controlled atmosphere on apple fruit rot caused by Fusarium avenaceum

Tarlanović

Petreš

Grahovac

et al. 2018

Pesticidi i fitomedicina

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Fusarium species are increasingly detected as the causal agents of decay of stored apple fruits. Fusarium avenaceum is particularly significant due to its predominant occurrence among Fusarium species in stored apple fruits and its ability to produce mycotoxins. Treatments with 1-methylcyclopropene (1-MCP) and different storage conditions affect the aggressiveness of F. avenaceum and development of fungal-caused decay in stored apple fruits. In this study, apple fruits (cv. 'Granny Smith') were treated with 1-MCP, and artificially inoculated with F. avenaceum. The isolate used for inoculation, originating from apple fruit, was identified based on morphological characteristics and by polymerase chain reaction (PCR) using a species-specific primer pair (FA-ITSF and FA-ITSR) for F. avenaceum. After inoculation, treated and untreated fruits were stored at room temperature and cold-stored under dynamic controlled atmosphere (DCA). Diameters of necrotic lesions were measured after 7, 14 and 21 days of incubation on fruits stored at room temperature, while necrosis diameters on DCA-stored fruits were measured immediately at the end of storage period (143 days), and after 7, 14 and 21 days of additional incubation at room temperature. The results show that treatment with 1-MCP inhibits the development of F. avenaceum on apple fruits during storage under DCA. However, after storage, i.e. during incubation at room temperature, no significant difference between 1-MCP-treated and untreated fruits was observed. On fruits stored at room temperature only, no difference between 1-MCP-treated and untreated fruits was observed. However, 1-MCP-treated fruits stored at room temperature only developed significantly smaller necrosis lesions compared to 1-MCP-treated and DCA stored fruits. It infers that both 1-MCP treatment and DCA storage inhibit fungal decay caused by F. avenaceum on apple fruits. However, the effects do not persist after storage.

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Section: Discussionmentioning

confidence: 88%

Effects of 1-MCP and dynamic controlled atmosphere on apple fruit rot caused by Fusarium avenaceum

Tarlanović

Petreš

Grahovac

et al. 2018

Pesticidi i fitomedicina

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“…The combinations of 1°C + 1-MCP + CA with 1.5 kPa O 2 , therefore, may be an alternative to Etq for controlling scald while allowing the 1-MCP-treated fruit to ripen during the shelf life period after long-term storage. In addition, increasing storage temperature from -1 to 1°C will provide other potential benefits such as energy and cost savings since maintaining low temperature during fruit storage is an important aspect regarding energy consumption (Kittemann et al, 2015). Future investigations are warranted to, for examples, optimize storage temperature and 1-MCP application rate at commercial CA storage scales/conditions.…”

Section: Resultsmentioning

confidence: 99%

Storage Temperature, Controlled Atmosphere, and 1-Methylcyclopropene Effects on α-Farnesene, Conjugated Trienols, and Peroxidation in Relation with Superficial Scald, Pithy Brown Core, and Fruit Quality of ‘d’Anjou’ Pears during Long-term Storage

Yan¹

2016

J. Amer. Soc. Hort. Sci.

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Alternatives to ethoxyquin (Etq) are needed for controlling superficial scald of ‘Anjou’ european pears (Pyrus communis) during long-term storage. The current commercial standard storage conditions [Etq + −1 °C + controlled atmosphere (CA) with 1.5 kPa O2] reduced scald occurrence compared with control fruit (−1 °C + CA) during 6–8 months storage. At 1 °C in air, 1-methylcyclopropene (1-MCP) fumigation at 0.15 µL·L−1 at harvest was more efficient on reducing scald than Etq but did not prevent scald during 6–8 months storage. The 1-MCP-treated fruit at 1 °C in air developed their ripening capacity at 20 °C following 6–8 months storage but had deceased shipping ability (softening and yellowing of fruit). Although Etq inhibition of scald was associated with the inhibition of α-farnesene oxidation to conjugated trienols (CTols); 1-MCP reduced α-farnesene synthesis and thereby the availability of substrate to oxidize to CTols. CA storage at 1.5 kPa O2 totally prevented scald and retarded the loss of shipping ability without affecting the ripening capacity of 1-MCP-treated fruit at 1 °C through further decreases in the syntheses of ethylene, α-farnesene and CTols during 6–8 months storage. In addition, 1-MCP prevented a CA-induced disorder, pithy brown core (PBC), in ‘Anjou’ pears possibly through enhancing an oxidative/reductive metabolic balance during extended storage. In conclusion, the combinations of 1 °C + 1-MCP + CA is a potential commercial alternative to Etq for scald control while allowing the 1-MCP-treated ‘Anjou’ pears to recover ripening capacity during the shelf life period after 6–8 months storage.

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“…Kittemann et al [46] examined the potential for apples treated with 1-MCP to be stored in CA at a higher temperature than untreated fruit. The aim was to evaluate the energy saving benefits against any potential loss in fruit quality at the higher temperature.…”

Section: Controlled Atmosphere Storage Of Applesmentioning

confidence: 99%

Potential for More Sustainable Energy Usage in the Postharvest Handling of Horticultural Produce through Management of Ethylene

Wills

2021

Climate

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The perishable nature of fruit and vegetables requires some technological intervention to maintain quality during handling and marketing. The technology of choice for many years has been use of low temperatures as it is effective in reducing metabolism and hence extend postharvest life. However, refrigerated storage is energy intensive and the growing urgency to reduce international greenhouse gas emissions has created a need for technologies that are more environmentally sustainable but still acceptable to consumers. Ethylene is well known to promote ripening and senescence of fruit and vegetables. This presentation will review the existing data that support the potential for managing the concentration of ethylene in the atmosphere around produce in postharvest situations to allow a reduced reliance on refrigeration and thus reduce energy consumption. Methods for managing ethylene levels around produce, and barriers that need to be overcome in order to move from a temperature-based mindset are discussed.

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Effect of high temperature and 1-MCP application or dynamic controlled atmosphere on energy savings during apple storage

Cited by 39 publications

References 26 publications

Effects of 1-MCP and dynamic controlled atmosphere on apple fruit rot caused by Fusarium avenaceum

Effects of 1-MCP and dynamic controlled atmosphere on apple fruit rot caused by Fusarium avenaceum

Storage Temperature, Controlled Atmosphere, and 1-Methylcyclopropene Effects on α-Farnesene, Conjugated Trienols, and Peroxidation in Relation with Superficial Scald, Pithy Brown Core, and Fruit Quality of ‘d’Anjou’ Pears during Long-term Storage

Potential for More Sustainable Energy Usage in the Postharvest Handling of Horticultural Produce through Management of Ethylene

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