A Case Study: Potential Energy Savings Using 1-MCP With 'Gala' Apples in Commercial Ca Storage

McCormick, Roy; Neuwald, Daniel Alexandre; Streif, J.

doi:10.17660/actahortic.2010.877.39

Cited by 25 publications

(15 citation statements)

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“…However, 'Gala' apples and their mutant clones, due to its high respiration rates and ethylene biosynthesis, show a fast loss of flesh firmness, skin yellowing and reduction of titratable acidity during cold storage (CS) (BRACKMANN et al, 2005). Use of refrigeration has been associated to other practices, such as precooling, gas control in controlled atmosphere (CA) and fruits treatment with 1-methylcyclopropene (1-MCP), in order to increase fruits conservation quality potential after harvest (McCORMICK et al, 2010;MAZZURANA et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Use of 1-MCP in apple storage was intensified because the 1-MCP effectively inhibits the action of ethylene and controls the maturation and senescence of fruits (McCORMICK et al, 2010;AMBAW et al, 2011;MAZZURANA et al, 2016). In 'Pink Lady' apples, the application of 1-MCP reduced the ethylene synthesis and kept stable the acidity and flesh firmness after cold storage for six months (COCCI et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Postharvest quality of ‘Galaxy’ apples submitted to the treatment with 1-MCP and different cooling times between harvest and cold storage

et al. 2017

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In this research it was evaluated if the use of 1-methylcyclopropene (1-MCP), associated to different cooling times between the harvest and storage, replaces the pre-cooling in ‘Galaxy’ apples. Treatments were arranged in a factorial scheme, combining the following factors: application of 1-MCP (with or without) and different times between harvest and cooling (24 hours, 96 hours, 144 hours and 192 hours in 2013; and 24 hours, 48 hours, 144 hours and 240 hours in 2014). After four months of cold storage (1.0±0.2°C/92±5% RH - Relative Humidity) were evaluated: flesh firmness, texture, titratable acidity (TA), soluble solids (SS) and skin color. Apples treated with 1-MCP showed greater flesh firmness, texture and SS, in both years, and more TA and lower incidence of mealy flesh compared to apples not treated with 1-MCP in 2013. The 1-MCP was effective in maintaining the fruit quality, even with the cooling delay of up to 240 hours. Cooling delay of 192 hours and 240 hours in ‘Galaxy’ apples not treated with 1-MCP should be avoided because it reduces the quality of fruits.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Postharvest quality of ‘Galaxy’ apples submitted to the treatment with 1-MCP and different cooling times between harvest and cold storage

et al. 2017

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“…Isto contraria, em parte, os resultados obtidos em outro estudo, que apontou a temperatura de 0,5 °C como adequada para a melhor conservação da firmeza de polpa em maçãs 'Gala', em relação a temperatura de 2,5 °C, em condição de AC (BRACKMANN et al, 1996). o 1-MCP teve efeito positivo sobre a conservação da firmeza de polpa em maçãs, concordando com os resultados reportados por diversos autores (McCoRMICK et al, 2010(McCoRMICK et al, e 2012wAtKINS, 2006wAtKINS, e 2008MILLER, 2005). o aumento da conservação da firmeza de polpa nas maçãs tratadas com 1-MCP está diretamente relacionado à redução na ação do etileno (wAtKINS, 2008).…”

Section: E R Mazzurana Et Alunclassified

“…Além da AC, o tratamento de maçãs com 1-metilciclopropeno (1-MCP) vem sendo cada vez mais usado comercialmente, por efetivamente inibir a ação do etileno e controlar o amadurecimento e senescência de frutos (wAtKINS, 2008;McCoRMICK et al, 2010). Isto contribui na preservação da qualidade sensorial (McCoRMICK et al, 2010), bem como reduz os distúrbios fisiológicos que se desenvolvem durante o armazenamento (wAtKINS, 2007;MILLER, 2005). Por isso, a associação das tecnologias de refrigeração, AC e 1-MCP tem sido aplicada comercialmente, permitindo significativo aumento do potencial de conservação da qualidade dos frutos após a colheita (PRANGE et al, 2005).…”

Section: Introductionunclassified

Potenciais Benefícios Do Aumento Da Temperatura De Armazenagem Em Atmosfera Controlada De Maçãs ‘Gala’ Tratadas Com 1-MCP

Mazzurana

Argenta²,

Amarante

et al. 2016

Rev. Bras. Frutic.

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RESUMO -o armazenamento refrigerado pode induzir o desenvolvimento de danos por frio (caracterizado pelo escurecimento de polpa) em maçãs de algumas cultivares, mesmo quando mantidas em temperatura superior ao ponto de congelamento. o presente estudo avaliou o aumento da temperatura de armazenagem de maçãs clones de 'Gala' sob atmosfera controlada (AC), tratadas com 1-metilciclopropeno (1-MCP), como método para redução do desenvolvimento de escurecimento da polpa e do consumo de energia durante o armazenamento. Experimentos foram conduzidos em 2011, com maçãs produzidas em Fraiburgo (armazenadas em câmaras experimentais a -0,3 e 1,2 °C, e em câmaras comerciais a 0,7 e 2 °C) e em São Joaquim (armazenadas em câmaras comerciais a 0,8; 1,4 e 1,9 °C). Frutos de todos os tratamentos foram mantidos sob AC (1,8±0,2 kPa de o 2 e 2,0±0,2 kPa de Co 2 /UR de 91±4%), sendo que metade dos frutos de cada temperatura de armazenamento foi tratada com 1-MCP. os frutos foram analisados após o armazenamento em AC quanto à firmeza da polpa e incidência de escurecimento da polpa, rachaduras e podridões. De maneira geral, maçãs armazenadas em temperaturas mais elevadas mantiveram melhor firmeza da polpa e apresentaram menor incidência de escurecimento da polpa rachaduras e podridões, quando não tratadas com 1-MCP. O tratamento com 1-MCP retardou a perda de firmeza de polpa e reduziu a ocorrência de escurecimento de polpa e rachaduras. O aumento da temperatura de armazenagem em câmaras comerciais de AC em Fraiburgo, de 0,7 °C para 2,0 °C , resultou em economia no consumo de energia em aproximadamente 21% para ventilação do ar da câmara e 50% para refrigeração. Termos para indexação: Malus domestica Borkh, temperatura, etileno, dano por frio, distúrbio fisiológico. POTENTIAL BENEFITS OF TEMPERATURE INCREASE DURING STORAGE UNDER CONTROLLED ATMOSPhERE OF 'GALA' APPLES TREATED wITh 1-MCPABSTRACT -Cold storage can induce the development of chilling injury (characterized by internal browning) in some apple cultivars, even when fruit are kept in temperature above the freezing point. This research evaluated the increment of storage temperature for 'Gala' apples under controlled atmosphere (CA) and 1-methylcyclopropene (1-MCP) treatment, as a method to reduce the development of internal browning and energy consumption. Experiments were conducted in 2011, with apples produced in the regions of Fraiburgo (stored in experimental chambers at -0.3 and 1.2 °C, and in commercial chambers at 0.7 and 2 °C) and São Joaquim (stored in commercial chambers at 0.8, 1.4 and 1.9 °C). Fruits of all treatments were kept under CA (1.8±0.2 kPa o 2 and 2.0±0.2 kPa Co 2 /RH of 91±4%), with half of the fruits of each storage temperature being treated with 1-MCP. The fruit were assessed in terms of flesh firmness, and incidence of internal browning, skin cracking and decay. In general, apples stored at higher temperatures had better preservation of flesh firmness, and lower incidence of internal browning, skin cracking and decay, in fruit not treated with 1-MCP. The t...

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“…Під час дихання плоди виділяють діоксид вуглецю, воду і тепло. Обробка 1-МЦП знижує етилен-активність й інтенсивність дихання, відповідно нижче тепловиділення продукції й до 35 % нижчі енергозатрати на підтримання температурного режиму у фруктосховищі [5,6]. Незалежно від строку збору, етилен-активність плодів постійно зростала впродовж 30-добової експозиції за температури 18…20 °С (shelf-life).…”

unclassified

Respiratory and ethylene activity and heat release of pears cv. Yanis, treated with ethylene inhibitor depending on cooling mode

Melnyk¹,

Drozd²

2020

Naukovì dopovìdì Nacìonalʹnogo unìversitetu bìoresursiv ì priro

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Актуальність. Груша-цінна плодова культура, що після яблуні посідає чільне місце в структурі плодових насаджень України. Груші зберігаються гірше від яблук й уразливі до невідповідних умов у фруктосховищі [1]. Зарано зібрані плоди в'януть, а за надто пізнього збору більш схильні до загнивання, побуріння м'якушу і погіршення Агрономія Мельник О. В., Дрозд О. О.

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A Case Study: Potential Energy Savings Using 1-MCP With 'Gala' Apples in Commercial Ca Storage

Cited by 25 publications

References 0 publications

Postharvest quality of ‘Galaxy’ apples submitted to the treatment with 1-MCP and different cooling times between harvest and cold storage

Postharvest quality of ‘Galaxy’ apples submitted to the treatment with 1-MCP and different cooling times between harvest and cold storage

Potenciais Benefícios Do Aumento Da Temperatura De Armazenagem Em Atmosfera Controlada De Maçãs ‘Gala’ Tratadas Com 1-MCP

Respiratory and ethylene activity and heat release of pears cv. Yanis, treated with ethylene inhibitor depending on cooling mode

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