Effects of Waxing on Respiration, Ethylene Production, and Other Physical and Chemical Changes in Selected Apple Cultivars

Meheriuk, M.; Porritt, S. W.

doi:10.4141/cjps72-041

Cited by 15 publications

(13 citation statements)

References 1 publication

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“…As previously reported (Fellman %leans in a column within treatment followed by a different letter are significantly al. 1991;Meheriuk and Porritt 1972) the internal concentrations of both carbon dioxide and ethylene in 'Delicious' were much higher in the waxed than nonwaxed apples (data not shown). As would be expected, internal color, acids, soluble solids and gas exchange did change over time in both RA and ambient storage.…”

Section: Study Imentioning

confidence: 86%

“…'Delicious' apples that were stored for 60 days in RA before waxing were not significantly firmer than non-waxed fruit. Meheriuk and Porritt (1972) found no difference between waxed and nonwaxed 'Delicious' apples in firmness retention. 'Delicious' apple firmness was not influenced by temperature of the wax dryer operating at either 0" or 60".…”

Section: Study Imentioning

confidence: 94%

“…Changes in the ripening pattern of apples, particularly in regard to color, have been noted due to waxing (Trout et al 1952). Meheriuk and Porritt (1972) found not only changes in fruit respiration due to application of wax, but also a reduction in loss of firmness and weight, but differences due to waxing varied depending upon the cultivar in question.…”

Section: Introductionmentioning

confidence: 99%

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Storage Quality of Waxed and Nonwaxed ‘Delicious’ and ‘Golden Delicious’ Apples

Drake

Nelson

1990

Journal of Food Quality

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Wax coatings on 'Delicious' apples reduced weight loss and improved the firmness, color and appearance, Waxed 'Golden Delicious' apples displayed improved color and reduced weight loss, but firmness was not injluenced by waxing. Internal carbon dioxide and ethylene content were higher in waxed fruit regardless of wax type or cultivar. A 60" wax-drying temperature on 'Golden Delicious' apples resulted in increased firmness and more uniform color but increased weight loss. Wax-drying temperature did not affect quality of 'Delicious' apples. No quality differences were evident among the apples waxed with shellac, carnauba or resin-based waxes.

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Section: Study Imentioning

confidence: 86%

Section: Study Imentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

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Storage Quality of Waxed and Nonwaxed ‘Delicious’ and ‘Golden Delicious’ Apples

Drake

Nelson

1990

Journal of Food Quality

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“…Use of wax on fruit has been shown to reduce water loss (Espelie et al 1982) and respiration (Trout et al 1952;Bramlage 1986;Drake and Nelson 1990). Meheriuk and Porritt (1972) and Drake and Nelson (1990) found changes in apple respiration rate, and a retention of firmness and weight due to wax application. However, differences were strongly dependent on the cultivar (cv).…”

Section: Introductionmentioning

confidence: 99%

Quality Attributes of d'ANJOU Pears After Different Wax Drying Temperatures and Refrigerated Storage

Drake

Cavalieri

Kupferman

1991

Journal of Food Quality

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Half-cooling times for hot (60°C) and cold (OOC) dried waxed pears in boxes, were identical and equal to I7 h. Waxed hot dried pears required an additional 21 h to equilibrate to holding room temperature. Waxing of pears modified the ripening pattern dependent upon whether the waxed pears were hot or cold dried. Waxed hot and cold dried pears exhibited lower external, but higher internal concentrations of COz than nonwaxed fruit. After proloiiged storage waxed cold dried pears required more time to develop the characteristic ripe yellow color and retained firmness longer than either waxed hot dried or non-waxed pears. Waxed hot dried pears were slower to develop yellow color and retained,firmness longer than nonwaxed pears. Pears waxed immediately after harvest or after 90 days of cold storage demonstrated increased ripening time compared to nonwaxed fruit.

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“…As a result of respiration and limited skin permeance to respiratory gases, the atmosphere inside the fruit is modified, with a lowering of internal O2 partial pressure (p' O2 , Pa) and elevation of internal CO 2 partial pressure (p' co2> ^a) -Thus, surface coatings provide potential for reducing respiration (Meheriuk & Porritt 1972;Smith & Stow 1984;Hagenmaier & Shaw 1992) as well as water loss (Durand et al 1984;Hagenmaier & Shaw 1992;Joyce et al 1995). In addition, surface coatings provide some visual benefits by increasing sheen or perceived depth of colour (Hagenmaier & Baker 1995;Banks et al 1997).…”

Section: Introductionmentioning

confidence: 99%

Selection of a surface coating and optimisation of its concentration for use on ‘Hass’ avocado (Persea americanaMill.) fruit

Johnston

Banks

1998

New Zealand Journal of Crop and Horticultural Science

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Effects of surface coatings on gas exchange characteristics of 'Hass' avocados (Persea americana Mill.) were used to select a suitable coating and to optimise its concentration for use on avocado fruit at 20°C, 60% relative humidity. Of six different surface coatings used, "Avocado wax" provided the greatest level of benefit (reduction in mass loss and enhanced sheen) for a given level of risk (modification of internal oxygen and carbon dioxide partial pressures). At the other extreme, 2% carboxymethylcellulose provided no benefit but substantially increased risk of fermentation. "Apple clear" treated fruit had lowest rates of mass loss, but had poor visual quality. Of the Avocado wax concentrations assessed, 11% was the optimum. Concentrations greater than this provided marginal further gains in the reduction of mass loss, but imposed unacceptable levels of risk of anaerobiosis in the fruit. A packhouse trial confirmed this concentration as optimum, but achieved somewhat lower levels of benefit.

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Effects of Waxing on Respiration, Ethylene Production, and Other Physical and Chemical Changes in Selected Apple Cultivars

Cited by 15 publications

References 1 publication

Storage Quality of Waxed and Nonwaxed ‘Delicious’ and ‘Golden Delicious’ Apples

Storage Quality of Waxed and Nonwaxed ‘Delicious’ and ‘Golden Delicious’ Apples

Quality Attributes of d'ANJOU Pears After Different Wax Drying Temperatures and Refrigerated Storage

Selection of a surface coating and optimisation of its concentration for use on ‘Hass’ avocado (Persea americanaMill.) fruit

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