Impact of 1-methylcyclopropene and controlled atmosphere on the quality of stored ‘AC Harrow Crisp’ pears

Lum, Geoffrey B.; DeEll, Jennifer R.; Shelp, Barry J.; Bozzo, Gale G.

doi:10.1139/cjps-2017-0197

Cited by 3 publications

(23 citation statements)

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“…In contrast, titratable acidity levels generally decreased during shelf-life. These phenomenon are consistent with the relative increase in SSC and loss of titratable acidity that occur in stored pears, such as 'Abate Fétel', 'AC Harrow Crisp', 'Cold Snap™', and 'Swiss Bartlett' (Predieri and Gatti 2009;Lum et al 2017Lum et al , 2018). In the current study, 1-MCP-treated fruit stored under 2.5 kPa O 2 were more associated with SSC and titratable acidity than non-1-MCP-treated fruit and (or) storage under 18 kPa O 2 in 2013.…”

Section: Discussionsupporting

confidence: 82%

“…Nonetheless, there was evidence for 1-MCP exacerbation of incidence of internal cavities in 'Cold Snap™' pears in the second year of this study. Similarly, 1-MCP promotes CO 2 -related injury in 'Honeycrisp' and 'Empire' apples, and 'AC Harrow Crisp' pears (Fawbush et al 2008;Jung and Watkins 2011;Lum et al 2016a;Lum et al 2018); however, this is the first report of an association between 1-MCP application and internal cavity formation in 'Cold Snap™' pears. Jung and Watkins (2011) postulated that the increased incidence of browning disorders in 'Empire' apples by 1-MCP is due to an increase in oxidative stress metabolites.…”

Section: Discussionmentioning

confidence: 64%

“…The main symptom of senescent scald is dark-brown discolouration of the peel, which can extend to the underlying flesh tissue (Meheriuk et al 1994;Lum et al 2016b). This peel disorder tends to occur together with internal breakdown in chilled pears of various cultivars, including 'Cold Snap™' (Lum et al 2017(Lum et al , 2018. Internal breakdown is visible as brown cortical regions in the fruit (Lum et al 2016b(Lum et al , 2017; these symptoms match those described for core breakdown and internal browning in pear fruit (Franck et al 2007).…”

Section: Introductionmentioning

confidence: 82%

“…This specific response to 1-MCP is synergistic with CA storage (0°C, 2.5 kPa O 2 , and 2 kPa CO 2 ) in 'Cold Snap™' pears (Lum et al 2017). Unfortunately, 1-MCP can promote CA-related disorders, including the appearance of internal cavities in pear fruit flesh (Lum et al 2016b(Lum et al , 2018.…”

Section: Introductionmentioning

confidence: 99%

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1-Methylcyclopropene affects the shelf-life quality of controlled atmosphere stored ‘Cold Snap™’ pears

et al. 2018

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1-Methylcyclopropene (1-MCP) and a controlled atmosphere (CA; elevated CO2 and low O2 partial pressures) preserve the overall quality of ‘Cold Snap™’ pears during low temperature storage, including minimizing physiological disorders. In two separate years, we determined the impact of 1-MCP (0 or 300 nL L−1), pre-storage conditioning (0, 3, or 7 d at 3 °C), and CA (18 or 2.5 kPa O2, and 2 kPa CO2) on the shelf-life quality of ‘Cold Snap™’ pears following their removal from storage at 0 °C. In both years, 1-MCP effectively reduced rates of ethylene production and limited peel yellowing and fruit softening following the transfer of stored ‘Cold Snap™’ pears to ambient conditions for up to 14 d, regardless of pre-storage conditioning and CA regimen. Moreover, 1-MCP-treated fruit stored under 2.5 kPa O2/2 kPa CO2 developed lower incidences of senescent scald, regardless of the pre-storage conditioning period. In year one, this treatment combination also limited internal breakdown and internal cavity development, whereas the incidence of internal cavities was highest in 1-MCP-treated fruit in year two, regardless of pre-storage conditioning period, O2 partial pressure in the storage atmosphere, and shelf-life duration. Principal component analysis revealed that the occurrence of senescent scald and internal breakdown in ‘Cold Snap™’ pears were associated with high rates of ethylene production, peel yellowing, and softening. Similarly, internal cavity development was correlated with most ripening attributes, although the link with fruit softening was inconsistent across both years of the study.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 64%

Section: Introductionmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

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1-Methylcyclopropene affects the shelf-life quality of controlled atmosphere stored ‘Cold Snap™’ pears

et al. 2018

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“…Desde hace ya varios años se propone el uso del 1-MCP, basado en el control de la maduración del producto, como una tecnología poscosecha que se aplica en muchos países siendo complementaria con el uso de la temperatura y humedad relativa adecuadas pudiendo reemplazar o combinarse con atmósferas controladas o radiación UV-C (Lum et al, 2017;DeEll et al, 2016;Rizzolo et al, 2014). Se observó que la mayoría de las variedades de peras y manzanas tratadas con 1-MCP se conservan de manera similar en frío convencional como si lo hicieran en atmósfera controlada (hasta 6 meses).…”

Section: Combinación Con Otras Tecnologíasunclassified

Calidad poscosecha de naranjilla (Solanum quitoense Lam) y alternativas tecnológicas para retrasar el deterioro

Cuvi¹,

José²

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La naranjilla es una fruta exótica originaria de los sotobosques subtropicales de los Andes de Ecuador; crece principalmente en los flancos de la cordillera andina en sitios con buena humedad; y de gran importancia económica para el Ecuador. Durante la maduración pierde el color verde y gana tonalidades amarillo-naranja-rojo. Es climatérica, con buena acidez, sensible al daño por frío a temperaturas <7 °C y con baja vida útil poscosecha, lo que genera cuantiosas pérdidas al sector productivo. Generalmente, se la consume en fresco o es utilizada para la elaboración de refrescos, helados, dulces y gelatinas. El objetivo del presente trabajo de investigación fue evaluar la calidad poscosecha de naranjilla (Solanum quitoense Lam) y alternativas tecnológicas para retrasar su deterioro. También, elaborar un producto panificado enriquecido con naranjilla.

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Metabolic Alterations in Postharvest Pear Fruit As Influenced by 1-Methylcyclopropene and Controlled Atmosphere Storage

Flaherty

Lum

DeEll

et al. 2018

J. Agric. Food Chem.

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This study assessed the impact of 1-methylcyclopropene (1-MCP) and controlled atmosphere (CA) on the metabolism of targeted amino acids, organic acids, and antioxidants in stored 'AC Harrow Crisp' pears and their relationships to storage disorders. Pears were treated with 0 or 300 nL L −1 1-MCP and stored at 0 °C under ambient air or CA. Spectrophotometric assays demonstrated that glutathione levels fluctuated with storage and were most preserved by 1-MCP under ambient air. HPLC analysis revealed that ascorbate concentrations declined with storage and were little affected by 1-MCP and CA. Citrate, lactate, and fumarate accumulated with storage but were differentially affected by 1-MCP. Aspartate and glutamate concentrations were greater with 1-MCP; γ-aminobutyrate accumulated in disordered fruit. Principal component analysis demonstrated that alterations in citrate and fumarate were, respectively, correlated with internal breakdown and senescent scald. γ-Aminobutyrate and alanine were associated with internal cavities. All disorders were associated with antioxidant depletion.

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Impact of 1-methylcyclopropene and controlled atmosphere on the quality of stored ‘AC Harrow Crisp’ pears

Cited by 3 publications

References 7 publications

1-Methylcyclopropene affects the shelf-life quality of controlled atmosphere stored ‘Cold Snap™’ pears

1-Methylcyclopropene affects the shelf-life quality of controlled atmosphere stored ‘Cold Snap™’ pears

Calidad poscosecha de naranjilla (Solanum quitoense Lam) y alternativas tecnológicas para retrasar el deterioro

Metabolic Alterations in Postharvest Pear Fruit As Influenced by 1-Methylcyclopropene and Controlled Atmosphere Storage

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