Surfactants Affect Calcium Uptake from Postharvest Treatment of `Golden Delicious' Apples

Roy, Stéphane; Conway, William S.; Buta, J. G.; Watada, Alley E.; Sams, Carl E.; Wergin, William P.

doi:10.21273/jashs.121.6.1179

Cited by 18 publications

(8 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…3). This inhibition is likely through a similar mechanism as discussed above, since dipping fruit in aqueous surfactant solution can modify sublenticel structure resulting in blurring, smoothing out, or reduction of surface cracking (Roy et al, 1996). Surfactant treatment caused lenticel injury, however, which is consistent with previous observations that higher surfactant concentration (>2%) caused tissue discoloration of fruit peel in both apples and pears after only a few days at -(0 °C) (Curry, unpublished data).…”

Section: Discussionsupporting

confidence: 88%

Plant Oil Emulsions Prevent Senescent Scald and Core Breakdown and Reduce Fungal Decay in `Bartlett' Pears

Ju¹,

Curry²,

Duan³

et al. 2001

jashs

View full text Add to dashboard Cite

Preclimacteric `Bartlett' pears (Pyrus communis L.) were dipped for 3 min in either corn (Zea mays L.) or soybean [(Glycine max (L.) Merrill] oil emulsion immediately after harvest and stored at 0 °C. Untreated control fruit developed higher percentages of senescent scald, core breakdown, and decay after 15 weeks storage. Both treatments inhibited senescent scald, core breakdown, and decay in a similar and concentration dependent manner. Complete control of senescent scald and core breakdown was achieved by emulsions at 5% and 10%, and of decay by emulsion at 10%. Compared with controls, emulsion treatments delayed and reduced internal ethylene accumulation and volatile production in early storage and increased them in late storage. Compared with controls, fruit treated with oil contained similar levels of internal O2 and CO2 in early storage and higher CO2 and lower O2 in late storage. While control fruit lost commercial value after 15 weeks at 0 °C plus 5 days at 20 °C, oil-treated fruit exhibited normal color change, and had higher soluble solids, titratable acidity, and volatile production. Microscopic examination revealed that emulsion-treated fruit had a continuous surface film conforming to the contour of the fruit.

show abstract

Section: Discussionsupporting

confidence: 88%

Plant Oil Emulsions Prevent Senescent Scald and Core Breakdown and Reduce Fungal Decay in `Bartlett' Pears

Ju¹,

Curry²,

Duan³

et al. 2001

jashs

View full text Add to dashboard Cite

show abstract

“…The outermost layer in contact with the atmosphere (Fig. 1, zone 1) is the wax layer that re¯ects because of its partially crystalline character (Roy et al 1994(Roy et al , 1996 and high refractive index. Non-re¯ecting spots in this zone 1 (black colour) are due to amorphous wax deposits.…”

Section: Resultsmentioning

confidence: 99%

“…Some variants of scanning electron microscopy (SEM) have been used to study the ultrastructure of the wax layer of apples (Jenks et al 1992;Blanke et al 1994;Knowles et al 1996;Roy et al 1996;Russin et al 1997). However, these techniques need extensive sample preparation, are very time consuming and can induce artefacts.…”

Section: Introductionmentioning

confidence: 99%

Non destructive analysis of the wax layer of apple ( Malus domestica Borkh.) by means of confocal laser scanning microscopy

Veraverbeke

Bruaene

Oostveldt

et al. 2001

Planta

View full text Add to dashboard Cite

Confocal laser scanning microscopy (CLSM) was used to non-destructively analyse the changes in the structure and thickness of the cuticle during storage of apples (Malus domestica Borkh.). Interpretation of the confocal images was performed by comparison with scanning electron microscopy and environmental scanning electron microscopy images. The natural reflectance of the wax and the auto-fluorescence of the underlying cells made it possible with CLSM to distinguish the wax from the underlying layers without any pretreatment of the fruit. The thickness of the consecutive layers (wax, cutin, cells) could be estimated from measurements of the reflection and fluorescence intensities as a function of the number of pixels. The mean wax-layer thickness measured in this way amounted to 2.58 microm, 3.41 microm or 4.14 microm for the cultivars Jonagold, Jonagored and Elstar, respectively. Changes in the wax structure and cells of the same important Belgian apple cultivars as mentioned above were monitored during nine months of storage in ultra low oxygen and after exposure to ambient conditions. The changes in the wax ultrastructure and cell morphology are likely related to water losses and specific protection of the apple cultivars against water losses during storage and shelf life.

show abstract

“…The development of cracks and other surface irregularities during the latter part of the growing season may play a significant role in Ca penetration into apple fruit. A study was conducted of various nonionic surfactants on pressure infiltration of Ca into apples (Roy et al, 1996). The physiochemical activity of these surface active agents on the fine structure of the epicuticular wax was also examined.…”

Section: Uptake Of Calcium Into Apple Fruitmentioning

confidence: 99%

Pre- And Postharvest Calcium Treatment of Apple Fruit and Its Effect on Quality

Conway¹,

Sams²,

Hickey³

2002

Acta Hortic.

View full text Add to dashboard Cite

Calcium is thought to be the most important mineral element determining fruit quality. It seems to be especially important in apples where it has been shown to reduce metabolic disorders. Calcium in adequate amounts helps to maintain apple fruit firmness and decreases the incidence of physiological disorders such as water core, bitter pit and internal breakdown. Postharvest decay may also be reduced by increasing the calcium content of apple fruit. The major problem is getting enough calcium into the fruit to have the desired effects. Soil treatments with calcium to increase fruit calcium concentration have often met with very little success. The direct application of calcium to the fruit is the most effective method for increasing fruit calcium content. This can be accomplished by preharvest sprays or postharvest dips or vacuum or pressure infiltration. Although calcium sprayed on apples on the tree can increase calcium content of the fruit, direct postharvest treatment of the fruit in solutions of calcium chloride can be even more effective. Pressure infiltration with solutions of calcium chloride can increase the calcium concentrations of apple fruit more effectively than vacuum infiltration which is more effective than dipping. Both pre-and postharvest calcium treatment methods have inherent problems. Inadequate calcium uptake is a problem in some cases in that not enough calcium is taken into the fruit to have a positive effect. In other cases, excessive calcium is taken into the fruit and injury results. Developing a commercially acceptable method of successfully increasing calcium concentration in fruit is a continuing challenge. In the meantime, orchard management to optimize fruit calcium uptake in the preharvest environment combined with supplemental postharvest application is the best strategy to prevent losses due to low fruit calcium.

show abstract

Surfactants Affect Calcium Uptake from Postharvest Treatment of `Golden Delicious' Apples

Cited by 18 publications

References 22 publications

Plant Oil Emulsions Prevent Senescent Scald and Core Breakdown and Reduce Fungal Decay in `Bartlett' Pears

Plant Oil Emulsions Prevent Senescent Scald and Core Breakdown and Reduce Fungal Decay in `Bartlett' Pears

Non destructive analysis of the wax layer of apple ( Malus domestica Borkh.) by means of confocal laser scanning microscopy

Pre- And Postharvest Calcium Treatment of Apple Fruit and Its Effect on Quality

Contact Info

Product

Resources

About