Effect of maturity, carbon dioxide and storage duration on controlled atmosphere stored Jonathan apples

Little, CR; Peggie, ID; Taylor, H. J.

doi:10.1071/ea9730593

Cited by 6 publications

(5 citation statements)

References 5 publications

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“…Minimum firmness loss and maximum titratable acids retention in storage depended on fruit maturity. This observation corresponds with the requirement of optimum maturity for storing 'Jonathan' apples in conventional CA (6) and may support the trend described by Knee (4) for 'Bramley's Seedling'.…”

Section: Discussionsupporting

confidence: 88%

Responses of ‘McIntosh’ Apples to Low Oxygen Storage1

Lidster

1981

J. Amer. Soc. Hort. Sci.

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Storage of ‘McIntosh’ apples (Malus domestica Borkh.) in low O2 atmospheres (1.5% CO2 + 1.0% O2) maintained fruit firmness by an average of 0.86 kg over 40 grower lots, compared with the same fruit stored in conventional controlled atmospheres (5% CO2 + 2.8% O2). Low O2 storage resulted in fruit which were higher in titratable acids and were significantly crisper, more acid, and juicier to sensory panelists. Fruit maturity at harvest was a significant factor in determining the losses of firmness and titratable acids in low O2 storage.

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Section: Discussionsupporting

confidence: 88%

Responses of ‘McIntosh’ Apples to Low Oxygen Storage1

Lidster

1981

J. Amer. Soc. Hort. Sci.

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“…Many factors affect scald development (Brooks et al, 1919;Little and Peggie, 1987;Little et al, 1973;Lurie and Klein, 1992). Some of these can be explained within the previously existing scald hypothesis.…”

mentioning

confidence: 99%

“…Some of these can be explained within the previously existing scald hypothesis. For example, storing fruit in low O 2 concentrations can control scald development, probably by inhibiting oxidation of α-farnesene to CT281 (Little et al, 1973;Lau, 1990;Patterson and Workman, 1962). Other aspects of scald development, however, are more difficult to rationalize within that concept, and may be influencing the way in which α-farnesene is metabolized.…”

mentioning

confidence: 99%

Roles of Ethylene in the Development of Superficial Scald in `Cortland' Apples

Du¹,

Bramlage²

1994

jashs

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Ethephon and diphenylamine (DPA) were used to examine the role of ethylene production in biochemical changes that precede development of superficial scald on `Cortland' apples (Malus domestica Borkh.) after cold storage. Treatments modified α-farnesene and conjugated triene (CT) accumulations in fruit peel, and their effects on CTs differed depending on whether CTs were measured at 258 nm (CT258) or 281 nm (CT281). Ethephon induced rapid and delayed effects on fruit, the former being stimulation of ethylene production and α-farnesene and CT accumulation in fruit peel, which could increase scald development, and the latter being a disproportionately higher accumulation of CT258 than of CT281 during prolonged cold storage, which was associated with reduced scald development. DPA treatment at harvest also produced rapid and delayed effects. It immediately reduced ethylene synthesis and α-farnesene and CT accumulation. In addition, during fruit storage at 0C, DPA reduced accumulation of CT281 more than that of CT258. The rapid and delayed effects of DPA should contribute to less scald development. These results showed that ethylene probably was involved in effects of ethephon and DPA on scald development and suggest that ethylene has a fundamental role in changes associated with superficial scald development.

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“…A dvanced m aturity increased the susceptibility of B .C .-grow n 'D elicious' apples to flesh brow ning, and this observation has been noted in low -tem perature breakdow n (18) and internal breakdown (7). Delayed harvest also predisposes 'Delicious' apples to watercore, a disorder that can lead to breakdown (9).…”

Section: Discussionmentioning

confidence: 99%

Effects of Some Postharvest and Storage Treatments on the Incidence of Flesh Browning in Controlled-atmosphere-stored ‘Delicious’ Apples

Meheriuk

Lau²,

Hall

1984

J. Amer. Soc. Hort. Sci.

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Results from a 4-year study indicate that flesh browning in CA-stored ‘Delicious’ apples (Malus domestica Borkh.) is a low-temperature disorder. Little or no flesh browning occurred at storage temperatures of 2°C or higher. Prestorage treatments which reduced flesh browning were dips in calcium and diphenylamine solutions, delays at 20° prior to storage, and exposure to 38°. Gibberellic acid dips had no effect on the disorder. Less flesh browning was found in a 1% CO2 than in a 1.7% CO2 atmosphere at −0.5°, but little effect was observed from CO2 concentration at a 2° storage temperature. The disorder was more prevalent with advanced maturity of the fruit. Regression analysis of variables evaluated at or before harvest showed that increased fruit size, and to a lesser extent the presence of watercore, were important factors in development of flesh browning.

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Effect of maturity, carbon dioxide and storage duration on controlled atmosphere stored Jonathan apples

Cited by 6 publications

References 5 publications

Responses of ‘McIntosh’ Apples to Low Oxygen Storage1

Responses of ‘McIntosh’ Apples to Low Oxygen Storage1

Roles of Ethylene in the Development of Superficial Scald in `Cortland' Apples

Effects of Some Postharvest and Storage Treatments on the Incidence of Flesh Browning in Controlled-atmosphere-stored ‘Delicious’ Apples

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