The effects of pre-harvest ReTain [aminoethoxyvinylglycine (AVG)] application on quality change of ‘Monroe’ peach during normal and controlled atmosphere storage

Çetinbaş, Meli̇ke; Butar, Sinan; Onursal, Cemile Ebru; Koyuncu, Mehmet Ali

doi:10.1016/j.scienta.2012.08.025

Cited by 25 publications

(13 citation statements)

References 18 publications

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“…However, minimal processing damages the tissue integrity, leading to an increase in the respiration rate and ethylene production in comparison with those of the corresponding whole fruit. More importantly, many studies have revealed that respiration and ethylene are known to be the main factor contributing to postharvest loss involved in ripening and senescence (Bhande et al ., ; Çetinbaş et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut ‘Hami’ melon fruit

Guo

et al. 2013

Int J of Food Sci Tech

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Summary The effects of chlorine dioxide (ClO2) on respiration and ethylene synthesis of fresh‐cut melon fruit and the possible mechanisms involved were investigated. Fresh‐cut ‘Hami’ melon fruit fumigated with gas ClO2 in sealed container for 12 h and then stored at 5 °C with 95% relative humidity (RH) for 19 days. Results showed that fruit treated with ClO2 resulted in lower rates of the total respiration, alternative pathway respiration, cytochrome pathway respiration and ethylene production. Furthermore, the expressions of ethylene biosynthesis‐related genes, including CmACS2, CmACO1 and CmACO3 were reduced by ClO2 treatment. Taken together, it is suggested that ClO2 treatment might be an effective way to delay ripening of fresh‐cut ‘Hami’ melon, partially due to the reduced respiration and ethylene biosynthesis.

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Section: Introductionmentioning

confidence: 99%

Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut ‘Hami’ melon fruit

Guo

et al. 2013

Int J of Food Sci Tech

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“…Taking into account that minimally processed produce are more tolerant to high CO 2 levels due to a smaller resistance diffusion compared to entire produce (Rico et al 2007), a mild MAP was observed, especially if atmosphere composition for some whole stone fruits (using controlled atmosphere or modified atmosphere packaging) is considered in a broad range (3-15 % CO 2 approximately) in several studies (Sandhya 2010;Díaz-Mula et al 2011b;Çetinbaş et al 2012). Consequently, the obtained atmosphere will let assess cultivar's browning resistance in the presence of an oxidative atmosphere.…”

Section: Resultsmentioning

confidence: 99%

Cultivar characterization of stone fruits for their minimal processing

2013

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Due to their physicochemical properties, minimal processing of fruits is challenging because of their quick quality loss. Therefore, several preservative steps are needed, such as washing treatments, modified atmosphere packaging, cultivar selection, etc. The latter is an important pre-harvest condition due to the fact that many functional compounds and enzymes are dependent on the cultivar. The aim of this study was to compare the minimal processing adaptation of different stone fruits (nectarine, peach, and plum), focusing on visual and functional quality. The fruit underwent minimal processing in a clean room (temperature and relative humidity were kept at 8°C and 70 %, respectively) and was washed during 2 min into 2 % w/v ascorbic acid, 1 % w/v citric acid, and 1 % w/v calcium lactate solution. To sum up, nectarine and peach offered a better adaptation, and medium-season cultivars had higher quality maintenance. Nevertheless, late cultivars should not be ruled out before hand on account of their remarkable functional content.

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“…Previously, AVG treatment has been found to inhibit ethylene production but not influence quality of peach and nectarine (Bergoli et al 2006) and apricot (Muñoz-Robredo et al 2012). The lack of effect of AVG treatment on postharvest storage quality of feijoa does contrast with other studies in which firmness (for example) was retained in apple (Drake et al 2006;Yildiz et al 2012), pear (Clayton et al 2000;D'Aquino et al 2010), plum (Jobling et al 2003), nectarine (Torrigiani et al 2004) and peach (Cetinbas et al 2012). Other quality properties that have been observed to be influenced by AVG include SSC (e.g.…”

Section: Storagementioning

confidence: 86%

“…Application of AVG 14 or 7 d before harvest delayed maturity and ripening during storage of pears (Clayton et al 2000). Likewise Cetinbas et al (2012) found that AVG sprayed 7 d before commercial harvest of peach significantly delayed maturation and improved storage performance, while in nectarines Torrigiani et al (2004) found that ripening was delayed when AVG was applied 3-1 weeks before harvest date. Bregoli et al (2002) found that peaches treated 8 d before harvest by AVG inhibited ethylene production and increased soluble solids content (SSC).…”

mentioning

confidence: 97%

Effects of preharvest application of aminoethoxyvinylglycine (AVG) on harvest maturity and storage life of ‘Unique’ feijoa

Rupavatharam

East

Heyes

2016

New Zealand Journal of Crop and Horticultural Science

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In a previous study, feijoa harvested earlier than 'touch-picked' maturity appeared visually acceptable after 6 weeks of storage but had low soluble solids content (SSC) and high titratable acidity (TA). Given that feijoa display climacteric-like behaviour, manipulation of ethylene physiology prior to harvest may have the potential to alter this outcome. Subsequently, the aim of this work was to investigate the impact of preharvest aminoethoxyvinylglycine (AVG) application on feijoa quality at harvest and during subsequent storage. The experiment comprised of three preharvest AVG treatments and two harvest occasions. AVG treatment dramatically reduced preharvest fruit drop. AVG treatment at 4 weeks before current commercial harvest timing was effective in delaying maturity. AVG treatment suppressed ethylene production rates during storage. However, AVG treatment did not alter quality (firmness, SSC, TA and flesh colour) after storage. This result adds to the evidence that postharvest ripening in feijoa may be regulated independent of ethylene despite the typical climacteric increase in ethylene observed. The results also confirmed that fruit harvested early were storable for 6 weeks without exhibiting internal browning, but having a high TA and low SSC that may affect their taste acceptability. ARTICLE HISTORY

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The effects of pre-harvest ReTain [aminoethoxyvinylglycine (AVG)] application on quality change of ‘Monroe’ peach during normal and controlled atmosphere storage

Cited by 25 publications

References 18 publications

Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut ‘Hami’ melon fruit

Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut ‘Hami’ melon fruit

Cultivar characterization of stone fruits for their minimal processing

Effects of preharvest application of aminoethoxyvinylglycine (AVG) on harvest maturity and storage life of ‘Unique’ feijoa

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