Effects of dip and vacuum infiltrations of various inorganic chemicals on post‐harvest quality of apple.

Fallahi, Esmaeil; Righetti, Timothy L.; Wernz, J. G.

doi:10.1080/00103628709367878

Cited by 14 publications

(10 citation statements)

References 9 publications

(8 reference statements)

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“…Role of Calcium: DeLong [6], Smock [17], and Garman and Mathis [18] were among the first researchers who found that bitter pit results from fruit Ca deficiency. Fruit Ca and ratios of other nutrients to Ca, are possibly the most important fac-tors affecting bitter pit formation in apples [4,[11][12][13][19][20][21][22][23][24][25][26][27]. Smock and Van Doren [28] described the first sign of bitter pit and reported that the cell walls of affected fruit collapses and plasmolysis occurs.…”

Section: Mineral Nutrients In the Fruitmentioning

confidence: 99%

“…High fruit K and Mg are also believed to increase bitter pit incidence regardless of Ca content [47]. Fallahi, et al [21] were able to induce severe bitter pit symptoms in 'Golden Delicious' apple fruit by vacuum infiltration of Mg, and thus increasing Mg/Ca ratio in the fruit tissue. Baugher, et al [48] reported a strong correlation between fruit N/Ca ratio and bitter pit.…”

Section: Mineral Nutrients In the Fruitmentioning

confidence: 99%

“…A rather quick fruit evaluation near the harvest would assist growers and packinghouse managers to make a better decision about their crop based on their potential for bitter pit development. To achieve this goal, Fallahi, et al [21] elevated the fruit Mg concentrations of 'Golden Delicious' apple by vacuum infiltration of Mg solution and induced bitter pit-like symptoms within a short time. This technique seems to be a reliable technique for predicting bitter pit occurrence after harvest.…”

Section: Pruning and Shoot Growthmentioning

confidence: 99%

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Physiological and Environmental Factors Influencing Bitter Pit in Apples

Fallahi¹,

Mahdavi²

2020

J Hortic Sci Res

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Bitter pit was first believed to be an apple disease known as "stippen" by Jaeger in Germany in 1869 [1]. Several years later, bitter pit was known as Baldwin spot [2,3]and blotchy cork [6] in Northern America. The name "bitter pit" was first used by Cobb in Australia in 1895 [7]. Bitter pit was reported to be caused by a chemical toxicity [8], viral infection [9], and persistence of starch [10]. Today, it is widely known that bitter pit is a physiological disorder that affects pome fruit, including apples (M. domestica Borkh), pears (P. communis) and quince (Cydonia oblonga), and it is caused by nutritional, cultural, and/or environmental conditions, rather than by disease-causing pathogens.Bitter pit initially expresses symptoms internally as small dark spots in the flesh of the apple. In most cultivars it causes skin pitting which are usually first noticed as dark blotches just under the skin. Often these spots are, or become, more highly colored than the surrounding fruit surfaces, taking on a deep-red color on blush areas and remaining bright green on green or yellow surfaces [3]. As the disorder progresses, the skin darkens and becomes sunken over the spots, or pits.Pierson, et al.[3] noted that typical pits are 1.6 to 3.2 mm in diameter and are usually distributed over the calyx half of the apple. In severe cases, pits may extend up onto the shoulder of the apple. The flesh under these circular pits is darkly discolored, dry, corky or spongy, and tastes bitter, hence the name. Symptoms can manifest at any time during the growth, harvest, or post-storage stages of the apple's life [2,3,11,12], although the majority exhibit symptoms shortly after harvest (authors' personal experience).

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Section: Mineral Nutrients In the Fruitmentioning

confidence: 99%

Section: Mineral Nutrients In the Fruitmentioning

confidence: 99%

Section: Pruning and Shoot Growthmentioning

confidence: 99%

See 1 more Smart Citation

Physiological and Environmental Factors Influencing Bitter Pit in Apples

Fallahi¹,

Mahdavi²

2020

J Hortic Sci Res

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“…The role of balanced nutrition on apple fruit storability and quality has been well documented (Dris and Niskanen, 1999;Lanauskas and Kvikliene, 2006). Among the nutrients calcium is the most important affecting quality of apple and pear fruits (Fallahi et al, 1987). Calcium affects fruit senescence and quality by altering intracellular and extracellular processes and the rate of fruit softening depending on the fruit Ca status.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of pre-harvest foliar calcium applications on ‘Fuji’ apple fruit quality during cold storage

Ghorbani¹,

Bakhshi²,

Fallahi³

et al. 2017

Aust J Crop Sci

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In this study, calcium chloride (CaCl 2 ) and two organic calcium compounds including Calcicat® and Folical® and water (as control) were applied at four different spray programs (All-season, Early, Mid and Late season spray) at the Abhar region in Iran during 2012 and compared. 6-year-old 'Standard Fuji' trees grafted on 'MM106' rootstock were used in this study. All spray programs involved 6 biweekly sprays. Fruits harvested at commercial maturity stage and stored at commercial cold storage at 0 º C and RH 95%. Overall, all treated fruits received Late season CaCl 2 had higher Ca content, lower K/Ca and (K+Mg)/Ca ratios, and fruits treated with Folical Mid season had lower Ca, higher K/Ca and (K+Mg)/Ca ratios. Yield efficiency (No. of fruits per cm 2 trunk cross-sectional area (TCSA)) and fresh fruit weight was affected by preharvest treatments. Ca application resulted in reduced yield efficiency. SSC, TA and flesh firmness were affected by Ca application and spray programs at harvest and during 3 and 6 months storage. Control fruits in All-season spray program had highest content of SSC and fruits received CaCl 2 Early had lowest SSC at harvest. Folical Allseason resulted in fruits with higher acidity than its control. Fruits treated with Calcicat Early had lower acidity. During 3 and 6 months cold storage, SSC increased and TA decreased. During 6 months storage, Calcicat All-season had higher SSC. Fruits received early season CaCl 2 had more acidity than other treatments. All-season spray of Calcicat resulted in fruits with higher firmness than other treatments. The flesh firmness during 3 and 6 months storage decreased. According to the obtained data this reduction had not specific trend among treatments.

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“…Pressure infiltration Sams 1983, 1987;Drake and Fridlund 1986;Sams and Conway 1984) and vacuum infiltration (Conway and Sams 1983;Fallahi et al 1986) of calcium salt solutions into apples have significantly elevated flesh calcium content ofthe fruit. Also effective have been dips in solutions containing a calcium salt and a thickener (Mason 1979 but not in 1984 (Tables 2 and 3) for Drake andFridlund (1986), Sams andConway (1984) and Conway and Sams (1987) agree with those in our study ( …”

mentioning

confidence: 99%