Storage potential of ‘SCS426 Venice’ apples under different storage technologies

Abstract

Abstract-This study aimed to evaluate the storage potential of SCS426 Venice apples under different storage technologies. Fruits were harvested in an experimental orchard located in Fraiburgo, SC and stored for up to eight and ten months in 2013 and 2014, respectively. Apples were treated or not with methylcyclopropene (1-MCP) and stored under air atmosphere (AA, 0.5±0.5 °C/RH 85±5%) or controlled atmosphere (CA; 1.5 kPa of O 2 and 1.5 kPa of CO 2 at 0.7±0.5 °C/RH of 93±3%). Fruits were evaluated every two months of storage, after one and seven days of shelf life (23 ± 0.3 °C/RH 93±3%). The storage period of 'SCS426 Venice' apples under AA without 1-MCP application should not extend beyond six months. Under this storage condition, fruits had higher incidence of decay, ethylene production and respiratory rates, higher skin degreening, lower flesh firmness, titratable acidity and soluble solids content than fruits stored under CA or AA with 1-MCP. 'SCS426 Venice' apples develop flesh browning and superficial scald after longterm storage. 'SCS426 Venice' apples under AA treated with 1-MCP or under CA (regardless of 1-MCP application) can be stored for more than eight months, keeping flesh firmness above 14 lb and low incidence of physiological disorders even after ten months of storage.

SCS426 Venice: new apple cultivar with glomerella leaf spot resistance and picking time in March

“…As expected, symptoms of CO 2 injury and superficial scald were noticeable in 'Fuji Suprema' fruit from the 2nd and 4th month of storage on, respectively. Symptoms of superficial scald developed in one of the two years of the study on 'SCS426 Venice' after six months of storage in regular air (Martin et al 2018). Thus, the CA storage condition prevents superficial scald on 'SCS426 Venice' and less energy to scrub CO 2 is demanded to store fruit of this cultivar in a CA.…”

“…In this phase, the vigor and climate adaptation of the plants, the phenology of flowering and fruit maturation, fruit weight, and fruit yield were evaluated following the methodology described by Denardi et al (2013). In this step, apple maturity and fruit quality were evaluated according to methodologies adopted by Martin et al (2018). Some details of the apple cultivar SCS426 Venice in relation to the tree, fruit, and flowers are shown ( Figure 2).…”

Alternatives to increase the red color of the peel in ‘Daiane’ and ‘Venice’ apples

“…Steffens et al (2006) reported that the process of acid degradation may not be greatly influenced by ethylene. According to De Martin et al (2018), a characteristic of 'Venice' fruits is the high pulp firmness, which may not be easily influenced by treatments tested. For 'Daiane' cultivar, Foliar Fertilizer I + Foliar Fertilizer II and ethephon treatments increased the SS content in fruits, and together with Biostimulant II treatment, reduced TA in relation to the other treatments.…”

“…The main apple producing regions of Brazil present adverse climatic conditions for anthocyanin synthesis, with high temperatures at night and low thermal amplitude. Promising cultivars, such as 'Daiane' and 'Venice', with maturation period different from that of Gala and Fuji cultivars, and which are more adapted to the Brazilian climatic conditions for presenting less cold demand and resistance to the main pathogens of the apple culture, have bicolor pattern peel, and may present absence of red color in the shaded parts of fruits DENARDI, 2010;DE MARTIN et al, 2018).…”