Storage of ‘Cox Orange Pippin’ Apple Severely Affected by Watercore

Saquet, Adriano Arriel

doi:10.1007/s10341-020-00520-y

Cited by 9 publications

(8 citation statements)

References 32 publications

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“…The fastest and largest variations in watercore vanishing occurred during the first 60 days of preservation. This has been observed recently by Saquet (2020) with severe watercored “Cox Orange Pippin” apple where watercore disappeared quickly during the first 60 days of preservation.…”

Section: Resultssupporting

confidence: 70%

“…Watercore is a phenomenon that appears as translucence on the core and/or flesh of the fruit, which is caused by the fact that the intercellular space of affected tissues is filled with liquid (Fukuyo, Fumiyo, & Miho, 2020). Concerning the causes of the formation, scholars generally believed that sorbitol accumulation, calcium deficiency or cell fluid infiltration are brought about by cell membrane damage (Marlow & Loescher, 1985; Saquet, 2020; Yamada, Ohmura, & Terui, 1994). For many years, watercore has been regarded as a physiological disease in agriculture and horticulture.…”

Section: Introductionmentioning

confidence: 99%

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1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples

Yuan

Hai-fen

et al. 2021

Journal of Food Safety

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Watercored apple is a type of fruit with unique flavor and visual appearance. However, the watercore feature of apples will gradually disappear or develop internal disorders during storage, which would compromise their commercial value. In this study, the dissipation of watercore and spread of internal storage disorders (ISD) of the apple were investigated during 120 days preservation at 0°C under the four preservation conditions below: (a) regular air as control; (b) 1‐methylcyclopropene (1‐MCP) then stored in regular air; (c) at 2.5 kPa O2 plus 2.5 kPa CO2 with pulsed controlled atmosphere (pCA) storage; and (d) with 1‐MCP then stored at 2.5 kPa O2 plus 2.5 kPa CO2 with pulsed controlled atmosphere (1‐MCP + pCA). Results indicated that the watercore disappeared from the control group faster than that from the treated groups. The 1‐MCP + pCA watercore group maintained the highest watercore index and the minimum weight loss, but ISD became significantly serious compared to other treatments at the end of the 120 days storage. Although some ISD occurred in the pCA treatment group, the decreases firmness of pulp and accumulations of malondialdehyde were the least among all four groups. In conclusion, pCA treatment retained larger watercore, less likelihood of ISD, higher firmness, less weight loss than control group, and less browning in comparison to 1‐MCP + pCA group after 120 days' storage. The results help us further understand the mechanism of watercore regulation during storage.

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Section: Resultssupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples

Yuan

Hai-fen

et al. 2021

Journal of Food Safety

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“…The discs were placed in a forced air oven at 65 for 48 h. 29 Fruit mass and specific weight were determined according the method described by Saque. 30 A 500-mL volume beaker containing distilled water was placed on a balance and tared. Each apple was then placed into the beaker and its mass was recorded.…”

Section: Methodsmentioning

confidence: 99%

Impact of 24‐epibrassinoliode and methyl jasmonate on quality of Red Delicious apples

Wang,

Asghari,

Zahedipour‐Sheshglani

et al. 2023

J Sci Food Agric

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BACKGROUNDChanges in apple fruit quality indices in response to foliar spray with 24‐epibrassinolide (EBL) at 0 and 1 μmol L−1 and methyl jasmonate (MeJA) at 0 and 0.5 μmol L−1, as well as the combination of these phytohormones, were investigated at harvest and during cold storage.RESULTSBoth phytohormones synergistically enhanced the fruit firmness, specific weight, size, fresh weight, water content, total antioxidant activity, total phenolics, ascorbic acid, total anthocyanins, total soluble solids/titratable acidity ratio and precocity. In addition, the fruit abscission pattern was changed in response to different treatments. Treated fruit exhibited lower weight loss and internal breakdown symptoms and higher total soluble solids index, firmness and phytochemicals during cold storage. A negative correlation was seen between fruit mass, firmness, specific weight, antioxidant activity, total phenolics and vitamin C content with internal breakdown occurrence and weight loss.CONCLUSIONFoliar spray with EBL and MeJA during the growth season is a good environmental friendly and safe method for enhancing the apple fruit different quality parameters, marketability and postharvest life. © 2023 Society of Chemical Industry.

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“…Watercore is caused by sucrose and sorbitol accumulation in intercellular spaces of apple (Bowen & Watkins, 1997), and high temperatures in the delay period may accelerate sorbitol degradation before storage and reduce watercore and internal disorders. Sorbitol metabolism appears to be cultivar‐dependent, since “Cox Orange Pippin” apples were able to metabolize large amounts of sorbitol even when subjected to rapid CA installation (Saquet, 2020). Short delay before CA storage may increase ethylene production and, consequently, induce defense mechanisms and pathogen infection (Paul et al, 2012), improving volatile compound synthesis without overall quality losses, especially under extremely low p O 2 storage conditions (e.g., DCA).…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds profile and quality of “Cripps pink” apple: Impact of dynamic controlled atmosphere combined to delayed storage and 1‐MCP treatment

Ludwig

Thewes

Brackmann

et al. 2022

Food Processing Preservation

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This study evaluated the effects of delayed storage followed by storage under static controlled atmosphere (CA) and dynamic controlled atmosphere established by respiratory quotient (DCA‐RQ) with and without 1‐methylcyclopropene (1‐MCP) application on quality and volatile profile of “Cripps Pink” apple. A fruit batch was immediately stored at 1.5 ± 0.1°C, and another remained for 7 days at 20°C (delay) until storage. The storage conditions were: (1) CA (1.0 kPa O2 + 1.0 kPa CO2); (2) DCA‐RQ 1.3; (3) DCA‐RQ 1.5. Additionally, for each storage condition and delay strategy, a batch of fruit was treated with 1‐MCP, and another batch was left untreated. Practical applications DCA‐RQ 1.3 maintened flesh firmness even without 1‐MCP and with delayed storage. 1‐MCP application reduced all esters. Delayed storage increased the esters concentration and when associated with DCA‐RQ 1.3 and 1.5 should be recommended to reduce decay, increase the healthy fruit amount, and improve the aroma emission of “Cripps Pink” apple.

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Storage of ‘Cox Orange Pippin’ Apple Severely Affected by Watercore

Cited by 9 publications

References 32 publications

1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples

1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples

Impact of 24‐epibrassinoliode and methyl jasmonate on quality of Red Delicious apples

Volatile compounds profile and quality of “Cripps pink” apple: Impact of dynamic controlled atmosphere combined to delayed storage and 1‐MCP treatment

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