Light and Temperature Affect Postharvest Colour Development in ‘Cripps’ Pink’ Apples

Marais, Evelyn; Jacobs, Guido A.; Holcroft, Deirdre M.

doi:10.17660/actahortic.2001.553.12

Cited by 5 publications

(3 citation statements)

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“…On a practical note, it is important to understand the temperature dependency of anthocyanin accumulation in apple fruit to achieve effective fruit color management such as through evaporation cooling (Iglesias et al, 2002(Iglesias et al, , 2005. Therefore, optimal temperatures for fruit pigmentation have been reported for various apple cultivars using detached fruit (Arakawa, 1991;Curry, 1997;Faragher, 1983;Marais et al, 2001). However, because the experimental conditions differed among the respective reports, comparing their results is difficult.…”

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confidence: 99%

Effect of Temperature on Anthocyanin Synthesis and Ethylene Production in the Fruit of Early- and Medium-maturing Apple Cultivars during Ripening Stages

Honda

Bessho

Murai

et al. 2014

horts

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The objective of this study was to investigate the effects of temperature treatments on anthocyanin accumulation and ethylene production in the fruit of early- and medium-maturing cultivars that were harvested early during fruit ripening. We first investigated the effects of various temperature treatments on anthocyanin accumulation in detached apples of ‘Tsugaru’, ‘Tsugaru Hime’, ‘Akane’ and ‘Akibae’ using an incubator. Three years of experiments demonstrated that at harvest, the lower-temperature treatments induced anthocyanin accumulation in ‘Tsugaru’, ‘Tsugaru Hime’, and ‘Akibae’ fruits, whereas the increases in anthocyanin accumulation under the 25 °C treatment were similar to those under the 15 and 20 °C treatments in ‘Akane’ fruit. The rate of ethylene production did not increase substantially during the temperature treatments in any of the four cultivars, except after the treatments of ‘Tsugaru’ fruit at harvest. The inhibition of ethylene action by the application of 1-methylcyclopropene (1-MCP) to detached fruits at harvest suppressed anthocyanin development under 15 and 20 °C temperature treatments in ‘Tsugaru’, ‘Tsugaru Hime’, and ‘Akibae’, but not in ‘Akane’. In the second experiment, we investigated changes in the anthocyanin concentration in attached fruit of ‘Misuzu Tsugaru’ under different temperature conditions in a greenhouse. At harvest, the anthocyanin concentration in fruit under the hotter climatic condition (29 °C 12 hours/19 °C 12 hours) was lower than that under the control condition (25 °C 12 hours/15 °C 12 hours). During the last week before harvest, anthocyanin development proceeded rapidly in fruit skin not only under the control condition, but also under the hotter climatic condition. The rapid accumulation of anthocyanin in the fruit skin of ‘Misuzu Tsugaru’ at harvest under a relatively high temperature (25 °C) condition was confirmed by the experiment using an incubator. At harvest, the maximum level of ethylene production in fruits sampled from trees grown under the hotter climatic condition was 9-fold higher than that in fruits from trees grown under the control condition. These results indicate that the comparison of pigmentation potential after the 15 or 25 °C treatments using detached fruit was effective for estimating anthocyanin accumulation in fruit skins under hotter climatic conditions in early- and medium-maturing cultivars that were harvested early and that a hotter climatic condition during ripening increased ethylene production in apple fruit after harvest.

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mentioning

confidence: 99%

Effect of Temperature on Anthocyanin Synthesis and Ethylene Production in the Fruit of Early- and Medium-maturing Apple Cultivars during Ripening Stages

Honda

Bessho

Murai

et al. 2014

horts

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“…In contrast, no effect of gamma irradiation (0.5-1 kGy) on nutritional parameters (carotenoid, vitamin C) was found in apricots, although enzymes of the antioxidant system such as peroxidase increased significantly (Egea et al, 2005). Finally, postharvest irradiation with a highpressure sodium light in combination with low temperatures, (i.e., 120 h at 6 • C) increased anthocyanin synthesis of 'Cripps Pink' apples during storage (Marais et al, 2001b).…”

Section: Ultraviolet and Gamma Irradiationmentioning

confidence: 82%

Phytochemicals in Fruit and Vegetables: Health Promotion and Postharvest Elicitors

Schreiner

Huyskens-Keil

2006

Critical Reviews in Plant Sciences

159

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“…Por otra parte, en manzanas ''Cripps Pink'', la aplicacio´n de luz a 6 8C permitio´un mejor desarrollo del color debido a la biosı´ntesis de antocianinas (Marais, Jacobs, & Holcroft, 2001). En cambio en manzanas ''Malay'' almacenadas a 5 8C, la luz tuvo un efecto negativo sobre el color rojo de la ca´scara, mientras que el almacenamiento en la oscuridad mejoro´el color (Sankat, Basanta, & Maharaj, 2000).…”

Section: Introduccio´nunclassified

Efecto de la luz en ciruela mexicana manejada en diferentes condiciones de almacenamiento Effect of light on Mexican plum stored under different storage conditions

Montalvo‐González

Garcı́a

et al. 2011

CyTA - Journal of Food

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Light and Temperature Affect Postharvest Colour Development in ‘Cripps’ Pink’ Apples

Cited by 5 publications

References 0 publications

Effect of Temperature on Anthocyanin Synthesis and Ethylene Production in the Fruit of Early- and Medium-maturing Apple Cultivars during Ripening Stages

Effect of Temperature on Anthocyanin Synthesis and Ethylene Production in the Fruit of Early- and Medium-maturing Apple Cultivars during Ripening Stages

Phytochemicals in Fruit and Vegetables: Health Promotion and Postharvest Elicitors

Efecto de la luz en ciruela mexicana manejada en diferentes condiciones de almacenamiento Effect of light on Mexican plum stored under different storage conditions

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