Prestorage Conditioning and Diphenylamine Improve Resistance to Controlled-atmosphere-related Injury in ‘Honeycrisp’ Apples

Contreras, Carolina; Alsmairat, Nihad; Beaudry, Randolph M.

doi:10.21273/hortsci.49.1.76

Cited by 17 publications

(32 citation statements)

References 32 publications

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“…The higher incidence could reflect a fruit response to the establishment of CA soon after harvest, as delayed CA can reduce cavity development (DeEll et al, 2016). Conditioning at relatively warm temperature before establishing CA (Contreras et al, 2014) also reduces 'Honeycrisp' cavity development. Although cavity incidence overall increased in fruit held 2 or more weeks in CA, 2 or more weeks CA during and after conditioning did not enhance bitter pit reduction, therefore a single week of CA for bitter pit reduction may avoid the risk of enhanced cavity development.…”

Section: Resultsmentioning

confidence: 99%

“…The ethylene action inhibitor (1-MCP) prevents ethylene-mediated ripening processes in apple fruit (Fan et al, 1999a(Fan et al, , 1999b. 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).…”

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confidence: 99%

“…'Honeycrisp' is a chilling sensitive cultivar and can develop soft scald and soggy breakdown when cooled immediately after harvest (Watkins and Rosenberger, 2000). However, the use of a temperature conditioning period at a relatively warm storage temperature (10 to 20°C) after harvest for up to 7 d followed by storage at 3°C can reduce the development of CI during cold storage (Contreras et al, 2014;Delong et al, 2004Delong et al, , 2006Delong et al, , 2009Watkins et al, 2004). Impacts of delaying cooling can be cultivar specific and are known to reduce (Argenta et al, 2000;de Castro et al, 2007) or enhance disorder development (DeEll et al, 2016;Neven et al, 2000;Watkins et al, 2004).…”

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confidence: 99%

“…Critical O 2 and CO 2 concentrations that can lead to injury vary with cultivar (Gran and Beaudry, 1993) and temperature can influence fruit response to CA as respiration rate increases with temperature. 'Honeycrisp' apples can be sensitive to injury during CA (Contreras et al, 2014;DeEll et al, 2015;Watkins and Nock, 2012), with delayed establishment of CA known to reduce injury development risk (DeEll et al, 2016).…”

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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: Resultsmentioning

confidence: 99%

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confidence: 99%

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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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“…Here we have studied an alternative for the postharvest handling of physiological disorders in 'Granny Smith' apple for the organic market. Other protocols that have been successful in the past to alleviate physiological disorders include those affecting the incidence of soft scald (Watkins et al, 2004) and CA-related injuries (Contreras et al, 2014) in 'Honeycrisp' apples. Before a new protocol can be adopted by the industry, other aspects, such as commercial practicability, cost, and variability of results must be taken into account.…”

Section: Resultsmentioning

confidence: 99%

Prestorage Temperature and Ultra-low Oxygen Treatments Affect Incidence of Physiological Disorders in Organic ‘Granny Smith’ Apples

Zóffoli

Sanguedolce

Naranjo

et al. 2018

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The physiological disorders superficial scald, bitter pit, and lenticel blotch pit severely compromise the commercial value of 'Granny Smith' apples. A number of chemical treatments are available to alleviate these disorders but they are unacceptable in the expanding organic market. The objective of this research was to study the effectiveness of prestorage treatments-delayed cooling and elevated temperature under ultra-low oxygen (ULO) atmospheres-as organic-friendly strategies to control these disorders. 'Granny Smith' apples were exposed to four different treatments: 1) conditioning temperature treatments (CTemp): 10 days at 3 8C or 30 days at 3 8C or 10 days at 20 8C, in air; 2) the same conditioning temperature treatments combined with an ultra-low oxygen (ULO) conditioning treatment of 0.2-0.5 kPa O 2 and <0.5 kPa CO 2 ; 3) 1-methylcyclopropene (1-MCP) treatment as a commercial control; and 4) untreated control fruit. After the prestorage treatment, fruit were stored for 90 or 150 days at 0 8C, and then held poststorage for 8 days at 20 8C before quality analysis. A combination treatment of temperature conditioning and ULO for 30 days at 3 8C achieved the best control of superficial scald, bitter pit, and lenticel blotch pit. The use of ULO with CTemp for 10 days at 20 8C offered the same control but induced high concentrations of ethanol and acetaldehyde that affected the organoleptic acceptability of the fruit and reduced its commercial value. The use of 1-MCP offered 100% control of superficial scald but bitter pit and lenticel blotch pit disorder incidences were similar or higher than in the control fruit. All ULO conditioning treatments resulted in high ethanol and acetaldehyde concentrations during the first 90 days of storage, but fruit exposed to ULO conditioning treatment for 30 days at 3 8C showed similar organoleptic acceptability to control fruit after 150 days. Therefore, ULO conditioning is a potentially useful treatment for the organic apple industry.

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Cultivar effects on CA/MA requirements of fruits and vegetables

Watkins

2020

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

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Prestorage Conditioning and Diphenylamine Improve Resistance to Controlled-atmosphere-related Injury in ‘Honeycrisp’ Apples

Cited by 17 publications

References 32 publications

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

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

Prestorage Temperature and Ultra-low Oxygen Treatments Affect Incidence of Physiological Disorders in Organic ‘Granny Smith’ Apples

Cultivar effects on CA/MA requirements of fruits and vegetables

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