Impacts of 1-Methylcyclopropene and Controlled Atmosphere Established during Conditioning on Development of Bitter Pit in ‘Honeycrisp’ Apples

Mattheis, James P.; Rudell, David R.; Hanrahan, Ines

doi:10.21273/hortsci11368-16

Cited by 25 publications

(30 citation statements)

References 28 publications

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“…Bitter pit occurred in all lots, and incidence in fruit continuously stored in air and not treated with 1-MCP ranged from 6% (lot D 2016) to 61% (Lot C 2016) ( Table 2). Incidence was mostly expressed within 1 month of harvest (data not presented) similar to a previous report (Mattheis et al, 2017). Bitter pit incidence was highest in fruit with average weight at harvest exceeding 270 g, consistent with previous literature (Robinson and Watkins, 2009;Serra et al, 2016;Telias et al, 2006) linking 'Honeycrisp' fruit size and bitter pit susceptibility.…”

Section: Resultssupporting

confidence: 91%

“…WA fruit were stored in 0.14-m 3 CA chambers for up to 8 (2014) or 2 weeks (2016, 2017). The CA system was operated as described previously (Mattheis et al, 2017). ON fruit were stored in boxes in air or CA as described in DeEll and Lum (2017).…”

Section: Methodsmentioning

confidence: 99%

“…Fruit maturity and quality were evaluated from a random sample of 10 (ON) or 16 (WA) fruit on the day of harvest. Nondestructive (weight, fruit size, peel background color) and destructive (firmness, starch score, SSC, TA, internal disorders) assessments were as previously described (DeEll and Lum, 2017;Mattheis et al, 2017). Internal ethylene concentration (IEC) of ON fruit was determined by withdrawing a 3-mL gas sample from the core of each fruit using a syringe and injecting the gas sample into a Agilent 7820A gas chromatograph (Agilent Technologies Canada Inc., Mississauga, Ontario, Canada) equipped with a 0.25-mL sample loop, flame ionization detector, and 25 m • 0.53 mm CarboBOND capillary column (Agilent Technologies Canada Inc.).…”

Section: Methodsmentioning

confidence: 99%

“…After harvest, bitter pit development can be reduced by calcium dips (Reid and Padfield, 1975) as well as CA storage (Hewett, 1984;Sharples, 1982;Webster and Forsyth, 1979). A short period of CA that creates low oxygen stress established during temperature conditioning also can reduce bitter pit development (Pesis et al, 2010) as can a nonstress CA that is continued throughout cold storage (Mattheis et al, 2017).…”

mentioning

confidence: 99%

“…This treatment also impacts development of fruit physiological disorders including senescent breakdown, CO 2 injury, CI, and superficial scald (Blankenship and Dole, 2003;Contreras et al, 2014;DeEll, 2010;DeEll et al, 2015;Fan et al, 1999b;Watkins, 2008;Watkins and Nock 2012). Reduction in bitter pit following 1-MCP treatment and/or CA established during 'Honeycrisp' conditioning has been reported (Mattheis et al, 2017;Mirzaee et al, 2014). However, other studies reported inconsistent effects of postharvest 1-MCP treatments on apple bitter pit development (Gago et al, 2015;Mirzaee et al, 2015).…”

mentioning

confidence: 99%

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Responses of ‘Honeycrisp’ Apples to Short-term Controlled Atmosphere Storage Established During Temperature Conditioning

Serban¹,

Kalcsits²,

DeEll³

et al. 2019

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‘Honeycrisp’ apples are susceptible to bitter pit, a physiological disorder that impacts peel and adjacent cortex tissue. ‘Honeycrisp’ is also susceptible to chilling injury (CI) that can be prevented by holding fruit at 10 to 20 °C after harvest for up to 7 days. This temperature conditioning period reduces CI risk but can enhance bitter pit development. Previous research demonstrated a controlled atmosphere (CA) established during conditioning can reduce ‘Honeycrisp’ bitter pit development without inducing other physiological disorders. The objective of this research was to evaluate the duration of CA needed to reduce bitter pit development. Experiments were conducted in 2014, 2016, and 2017 with fruit obtained from commercial orchards in Washington State and, in 2017 only, Ontario, Canada. Half the fruit were treated with 42 µmol·L−1 1-methycyclopropene (1-MCP) for 24 hours at 10 °C immediately following harvest. The untreated fruit were held at the same temperature (10 °C) in a different cold room. Following 1-MCP treatment, all fruit were conditioned at 10 °C for an additional 6 days, then fruit was cooled to 2.8 °C. During conditioning, fruit were held in air or CA (2.5 kPa O2, 0.5 kPa CO2) established 1 day after harvest, for 1 to 8 weeks, then in air. All fruit were removed from cold storage after 4 months and then held 7 days at 20 °C. Fruit from most orchards/years stored in CA developed less bitter pit compared with fruit stored continuously in air. CA during conditioning also reduced poststorage peel greasiness but CA for 2 weeks or longer enhanced cortex cavity development in some orchard lots. Treatment with 1-MCP did not reduce bitter pit but enhanced development of peel leather blotch and core browning for some orchards/years. 1-MCP–treated fruit slowed the loss of soluble solids content, titratable acidity, and reduced internal ethylene concentration. Results suggest the potential for postharvest management of bitter pit development in ‘Honeycrisp’ apples by CA established during conditioning with minimal development of other postharvest disorders.

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Section: Resultssupporting

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%