A simple pretreatment with low O₂ to alleviate superficial scald in Granny Smith apples

Short anaerobiosis period prior to cold storage alleviates bitter pit and superficial scald in Granny Smith apples

“…2 vs Table 2), which is consistent with the findings of many other studies that showed that ethylene stimulates superficial scald development 6–8, 33. The very low ethylene production in LO2‐treated fruits during the first 3 months of cold storage at 0 °C is consistent with results obtained with avocados treated with LO2 for 24 h prior to cold storage,34 and with our previous results with Granny Smith apples that were pretreated with LO2 for 7 days at 20 °C 12. The inhibition by LO2 treatment of ethylene production during subsequent cold storage was similar to the inhibition by 1‐MCP that was described in previous reports 4, 9, 35.…”

“…In the present study we looked for effective LO2 treatments prior to cold storage as a means to reduce superficial scald and BP development that would be suitable even for organically grown apples. We previously showed that short‐term LO2 pretreatment (7 days at 20 °C) reduced superficial scald symptoms in Israeli Granny Smith apples 12. In the present study we observed that extended pretreatment of Californian Granny Smith apples with LO2 (10 days at 20 °C) was effective in the reduction of BP symptoms also.…”

“…LO2 pretreatment or application of acetaldehyde or ethanol vapour to various fruits was proposed as a means to reduce chilling injury via reduction of ethylene production 10. Application of controlled LO2 stress (<1% O 2 ) for up to 10 days at 20 °C reduced scald development in Granny Smith apples after 16 weeks at 0 °C, and this reduction was correlated with the induction of ethanol production during LO2 stress 11, 12. Initial LO2 stress followed by CA storage also controlled scald in apples and was associated with higher ethanol production 13, 14.…”

Low oxygen treatment prior to cold storage decreases the incidence of bitter pit in ‘Golden Reinders’ apples

“…12 -14 There are few studies available regarding the effect of low O 2 pretreatments on the development of physiological disorders or improving fruit quality. 15 Wang and Dilley, 16 Zanella 17 and, more recently, Pesis et al 18 showed that low O 2 and 20…”

The Incidence of Superficial Scald in “Wujiuxiang” Pears (Pyrus Pyrifolia Cv. Wujiuxiang) during and after Controlled Atmosphere Storage

“…; Zanella ; Pesis et al . ). The reasons that 3 kPa O 2 applied here were the concerns that pithy brown core could develop readily in ‘d'Anjou’ pear under 0.5 kPa O 2 (Chen et al .…”