Induction of bitter pit in apple

Witney, Guy W.; Kushad, Mosbah M.; Barden, J. A.

doi:10.1016/0304-4238(91)90039-2

Cited by 27 publications

(25 citation statements)

References 7 publications

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“…30 at harvest for different fruits (Berrill 1956;Scott et al 1971;Perring & Clijsters 1974;Proctor & Lougheed 1976;Ferrée et al 1984;Kubo et al 1988;Noro et al 1989;Johns & Scott 1989b;Witney et al 1991;Choi et al 1996). This may reflect differences in the type of bag used, fruit stage when it was bagged, duration of fruit exposure to natural light after bag removal (before harvesting), and/or fruit and cultivar specific responses (Berrill 1956;Scott et al 1971;Proctor & Lougheed 1976;Hofman et al 1997;Fan & Mattheis 1998).…”

Section: Introductionmentioning

confidence: 96%

Effect of preharvest bagging on fruit quality and postharvest physiology of pears(Pyrus communis)

Amarante

Banks

Max

2002

New Zealand Journal of Crop and Horticultural Science

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Preharvest bagging of pear fruit (Pyrus communis L. 'Doyenne du Comice') with micro-perforated polyethylene bags c. 30 days after full bloom did not affect fruit size and weight, density, maturity, and flesh content of N, P, K, Ca, and Mg. Bagged fruit had a greener and lighter skin colour than non-bagged fruit, whereas the development of blush on the sunny side was not different between treatments. Bagged fruit had less cuticle deposition, whereas the wax content of the cuticle was not different between treatments. Fruit skin permeance to water (P' H2O ) and fruit weight loss were not different between treatments. Permeance to CO 2 (P'co 2 ) and O 2 (P'co 2 ) were lower for bagged than for H02008; non-bagged fruit. Accordingly, internal partial pressure of O 2 (p i o2 ) was lower and internal partial pressure of CO 2 (p i co2 ) was higher for bagged than for non-bagged fruit. However, these differences in fruit internal atmosphere between treatments were not large enough to result in significant differences in rates of skin background colour change and respiration during shelf life after 8 weeks in cold storage. With prolonged cold storage the differences between treatments in fruit skin background colour were reduced (bagged fruit de-greened more than non-bagged fruit) while the differences in firmness were increased (bagged fruit had more substantial softening than non-bagged fruit). Fruit bagging did not affect the incidence of senescent scald, senescent breakdown, and diseases after 6 months in cold storage followed by 7 days of shelf life.

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Section: Introductionmentioning

confidence: 96%

Effect of preharvest bagging on fruit quality and postharvest physiology of pears(Pyrus communis)

Amarante

Banks

Max

2002

New Zealand Journal of Crop and Horticultural Science

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“…Much research has demonstrated that the physiological dis order, especially for the bitter pit, was also exacerbated by bagging, indicated by the decreased Ca concentration in fruits (Scarim et al, 1997). Witney et al (1991) reported that the apple individual weight and calcium content were decreased by bagging, which maybe the reason why the bitter pit incidence was four times higher in bagged fruit than that of controls. In this case, the overuse of N fertilization and bagging reduced Ca accumulation of Fuji fruits, and made Fuji apples in Jiaodong Peninsula less commercial for marketing issue because of suffering from the bitter pit.…”

Section: Introductionmentioning

confidence: 94%

Interactive effects of organic fertilizer, CaSO4 and amino acid Ca on Fuji apple in Burozem soil in China

Chen

Xu³

et al. 2007

Front. Agric. China

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A two-year trial was conducted to test the interactive effects of special-for-apple organic fertilizer, CaSO 4 , and amino acid Ca on Fuji/Balenghaitang (Malus robusta Rehd.) rootstock in Burozem soil in China. Total Ca, exchangeable Ca, and fruit Ca were significantly improved by the soil application of CaSO 4 with the highest exchangeable Ca and fruit Ca observed in Fuji apple trees treated at the rate of 3.5 kg CaSO 4 per tree. 3.5 kg CaSO 4 was divided into two applications, with first application in the first month after full bloom, and the second in the second month after full bloom in summer, progressively to improve fruit Ca concentration. Dividing CaSO 4 into two applications in combination with organic fertilizer or amino acid Ca spray, proved to be more effective on improving the fruit Ca concentration, with the highest level of 179.17 mg/kg FW in Fuji apple trees treated with 2 kg CaSO 4 applied and amino acid Ca sprayed in the first month after full bloom, 1.5 kg CaSO 4 applied in summer, organic fertilizer applied in winter. Organic fertilizer applied in winter alone remarkably improved the fruit Ca concentration, as well as storage Ca in roots and stems, and the best effect was observed in Fuji apple trees which were supplemented organic fertilizer (10 kg) in winter and CaSO 4 (1 kg) in the first month after full bloom per tree. The effect on Ca increment became less pronounced when the amount of organic fertilizer reached 15 kg or CaSO 4 was more than 3.5 kg per tree. There was a positive correlation between the Ca/Mg ratio in soil and fruit, exchangeable Ca, and fruit Ca concentration, while a negative correlation was observed between the N/Ca ratio in fruit, available P, available K in soil, and fruit Ca concentration. Both N/Ca ratio and Ca/Mg ratio in fruit were affected by different fertilization regime, and bitter pit incidence at the end of storage kept acceptable only if N/Ca<17 and Ca/Mgi7 at harvest. The commercial fertilization regime turned out to be organic fertilizer in combination with CaSO 4 applied in soil in winter, amino acid Ca sprayed in the first month after full bloom, and CaSO 4 applied in soil in summer.

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“…O "bitter pit" é ocasionado principalmente pela deficiência de cálcio nos frutos, o que resulta na perda da permeabilidade seletiva de membranas celulares e necrose do tecido (Amarante et al, 2006). Neste trabalho, observou-se que somente na segunda safra, e apenas na testemunha, o teor de Ca Witney et al (1991), em que frutos da cultivar Golden Delicious ensacados tiveram redução no conteúdo de Ca e aumento na incidência de "bitter pit". Em mangas, Hofman et al (1997) também observaram menor concentração de Ca em frutos ensacados.…”

Section: Maturação E Qualidade Dos Frutosunclassified

Efeito do ensacamento dos frutos no controle de pragas e doenças e na qualidade e maturação de maçãs 'Fuji Suprema'

et al. 2011

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O objetivo deste trabalho foi avaliar a eficiência de embalagens de diferentes materiais para a proteção contra pragas e doenças e seu efeito sobre a qualidade físico-química, maturação e teor de cálcio (Ca) em maçãs 'Fuji Suprema'. O experimento foi desenvolvido nas safras de 2007/2008 e 2008/2009, em pomar manejado sob o sistema orgânico, localizado na região de São Joaquim (SC). O pomar era composto por plantas de dez anos de idade da cultivar Fuji Suprema, sobre porta-enxerto 'Marubakaido', com interenxerto 'EM-9'. Depois do raleio manual, aproximadamente 40 dias após a plena floração, os frutos foram ensacados com embalagens plásticas transparentes microperfuradas ou de tecido não texturizado (TNT). Os frutos foram mantidos ensacados até a colheita. A testemunha foi constituída por frutos não ensacados. Na colheita, os frutos foram avaliados quanto aos danos provocados por mosca-das-frutas (Anastrepha fraterculus), mariposa oriental (Grapholita molesta) e lagarta enroladeira (Bonagota salubricola). As doenças foram avaliadas pela incidência de sarna da macieira (Venturia inaequalis), podridão amarga (Colletotrichum gloeosporioides) e podridão carpelar (Alternaria sp., Fusarium sp.). Também foi avaliada a incidência de distúrbios fisiológicos "russeting" e "bitter pit", atributos físico-químicos de maturação e qualidade e o teor de Ca nos frutos. Independentemente do tipo de embalagem verificou-se que o ensacamento é prática eficaz na proteção contra o ataque de insetos, mas não reduz a incidência e o desenvolvimento de doenças nos frutos. Na safra de 2008/2009, o ensacamento dos frutos aumentou o teor de Ca e reduziu a incidência de "bitter pit", e aumentou a incidência do "russeting". O ensacamento dos frutos antecipou a maturação, especialmente com embalagem plástica transparente microperfurada, e reduziu a coloração vermelha, especialmente com embalagem TNT.

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Induction of bitter pit in apple

Cited by 27 publications

References 7 publications

Effect of preharvest bagging on fruit quality and postharvest physiology of pears(Pyrus communis)

Effect of preharvest bagging on fruit quality and postharvest physiology of pears(Pyrus communis)

Interactive effects of organic fertilizer, CaSO4 and amino acid Ca on Fuji apple in Burozem soil in China

Efeito do ensacamento dos frutos no controle de pragas e doenças e na qualidade e maturação de maçãs 'Fuji Suprema'

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