Maintenance of ‘Luiza’ apple fruit quality as affected by postharvest practices

Abstract

This study was carried out to examine the response of ‘Luiza’ apple to different storage atmospheres, durations, and chemical inhibition of ethylene action by 1-MCP. Analysis of fruit quality and physiological disorder incidence were performed every two months during eight months of storage for Exp. 1 and 2, and after eight months for Exp. 3. Both CA storage and 1-MCP treatment reduced fruit ethylene production and respiration and prevented the rapid fruit softening, flesh browning incidence and fungal decay of ‘Luiza’ apple. The combination of 1-MCP treatment before storage in CA provided an additional benefit in firmness retention after simulated marketing conditions at 22oC. Based on the time to reach a firmness of 53 N, the storage life of ‘Luiza’ apple is less than four months in air-storage and more than six months under CA-storage. ‘Luiza’ fruit did not develop symptoms of CO2 injury when stored under high CO2 partial pressures (up to 4.5 kPa). However, we observed increased flesh browning and fungal decay incidence for CA-stored fruit between six and eight months of storage. Therefore, the storage potential of ‘Luiza’ apple fruit may be limited to six months under CA-storage (1.5 kPa O2 and 2.5 kPa CO2).

Storability of 'SCS417 Monalisa' apple as affected by harvest maturity, 1-methylcyclopropene treatment, and storage atmosphere

“…However, the ethylene production rate by CA control fruit was similar to that of fruit subjected to air storage and 1-MCP treatment after seven days of shelf life. This rise of the ethylene production in 'SCS417 Monalisa' apples during their shelf life does not correspond to that observed for other early season cultivars, such as Gala and Luiza (Mattheis et al, 2005;Argenta et al, 2022b).…”

“…Ethylene production in CA-stored fruit was lower, in comparison to that on air-stored fruit after 4-8 months followed by one day at 22 o C, regardless of the 1-MCP treatment. These responses to CA and 1-MCP treatment throughout the storage period are similar to those observed for other apple cultivars, such as Gala (Mattheis et al, 2005) and Luiza (Argenta et al, 2022b). However, the ethylene production rate by CA control fruit was similar to that of fruit subjected to air storage and 1-MCP treatment after seven days of shelf life.…”

“…Under CA conditions, the fruit respiration rate was maintained in a similar level to that of fruit stored in the air and treated with 1-MCP, which shows that the storage under CA reduced the fruit metabolism to a similar level of that caused by 1-MCP in air-stored fruit. Previous studies have reported an additive effect of 1-MCP and CA on the respiration reduction in 'Gala' (Thewes et al, 2015; Anese et al, 2020;Thewes et al, 2015), 'Fuji' (Weber et al, 2017), and 'Luiza' apples (Argenta et al, 2022b); however, this behavior was observed in 'SCS417 Monalisa' apples only after seven days of shelf life at 22 o C. Flesh firmness is one of the main eating quality attributes in apples (Bonany et al, 2013) and a critical measure to define storage life in response to storage conditions. 'SCS417 Monalisa' apple not treated with 1-MCP and stored in the air had a fast firmness loss over storage, regardless of the harvest maturity and growing season (Table 2), reaching firmness below 53 N after two months of storage.…”

“…The storage temperature was 0.8±0.8°C, and relative humidity (RH) ranged between 92 to 95% for 90% of the recorded data, based on box plot analysis. Temperature and RH were monitored as described by Argenta et al (2022b). The CA with low pO 2 and pCO 2 was established within 54 hours after fruit cooling.…”

“…The CA with low pO 2 and pCO 2 was established within 54 hours after fruit cooling. Concentrations of O 2 and CO 2 were maintained and monitored as described by Argenta et al (2022b).…”