Aminoethoxyvinylglycine (AVG) affects cv. Royal Gala apple fruit quality at harvest and after storage - Short communication

Abstract

Magazin N., Keserovi Z., Mili B., Dori M., 2012. Aminoethoxyvinylglycine (AVG) aff ects cv. Royal Gala apple fruit quality at harvest and after storage -Short communication. Hort. Sci. (Prague), Aminoethoxyvinylglycine (AVG), an inhibitor of ethylene synthesis was applied at a concentration of 125 g/l of active ingredient on Royal Gala apple trees 4 weeks before the anticipated harvest in two consecutive years. Immediately after harvest fruits were stored at 1°C and 90% of relative humidity for up to 90 days. Quality assessments of total soluble solids (TSS), titratable acidity (TA) and fi rmness were done on 30-days intervals after harvest. Treating Royal Gala apples with AVG signifi cantly slowed down starch degradation in fruits but in the same time increased fruit weight. Also, the development of over colour was negatively aff ected. A positive infl uence on fruits' fi rmness was also evident, while there was no infl uence of AVG on TSS and TA.

The Influence of 1-Methylcyclopropene on the Quality Parameters of Idared Apples after 8 Weeks of Storage Simulating Long-Distance Transportation

“…While firmness is perceived by consumers as associated with the freshness of apples, similarly as juiciness [40], the TSS and TA are related to consumers recognition of the nutritional value [41], as they are associated with taste of apple [42]. During the natural ripening of the apple fruit, both TSS and TA are decreasing [43], while the decrease depends on the storage conditions, including temperature and time [44]. Similarly, as observed for firmness, the higher values of TSS and TA, which were observed while 1-MCP was applied, may be associated with the higher acceptability of apples, while for the majority of cases applying 1-MCP combined with MAP allowed obtaining even higher values than 1-MCP applied alone.…”