Partial Control of Bitter Pit in Northern Spy Apples With a Post-Harvest Dip in Calcium Chloride Solution

Webster, D. H.; Forsyth, F. R.

doi:10.4141/cjps79-112

Cited by 14 publications

(7 citation statements)

References 6 publications

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“…Practices that can reduce 'Honeycrisp' bitter pit development include field-applied calcium (Biggs and Peck, 2015;Peryea et al, 2007;Rosenberger et al, 2004), optimal crop load (Delong et al, 2006;Robinson and Lopez, 2012) and harvest at optimal maturity (Prange et al, 2011). After harvest, bitter pit development can be reduced by calcium dips (Reid and Padfield, 1975) as well as CA storage (Hewett, 1984;Sharples, 1982;Webster and Forsyth, 1979). A short period of CA that creates low oxygen stress established during temperature conditioning also can reduce bitter pit development (Pesis et al, 2010) as can a nonstress CA that is continued throughout cold storage (Mattheis et al, 2017).…”

mentioning

confidence: 99%

Responses of ‘Honeycrisp’ Apples to Short-term Controlled Atmosphere Storage Established During Temperature Conditioning

Serban¹,

Kalcsits²,

DeEll³

et al. 2019

horts

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‘Honeycrisp’ apples are susceptible to bitter pit, a physiological disorder that impacts peel and adjacent cortex tissue. ‘Honeycrisp’ is also susceptible to chilling injury (CI) that can be prevented by holding fruit at 10 to 20 °C after harvest for up to 7 days. This temperature conditioning period reduces CI risk but can enhance bitter pit development. Previous research demonstrated a controlled atmosphere (CA) established during conditioning can reduce ‘Honeycrisp’ bitter pit development without inducing other physiological disorders. The objective of this research was to evaluate the duration of CA needed to reduce bitter pit development. Experiments were conducted in 2014, 2016, and 2017 with fruit obtained from commercial orchards in Washington State and, in 2017 only, Ontario, Canada. Half the fruit were treated with 42 µmol·L−1 1-methycyclopropene (1-MCP) for 24 hours at 10 °C immediately following harvest. The untreated fruit were held at the same temperature (10 °C) in a different cold room. Following 1-MCP treatment, all fruit were conditioned at 10 °C for an additional 6 days, then fruit was cooled to 2.8 °C. During conditioning, fruit were held in air or CA (2.5 kPa O2, 0.5 kPa CO2) established 1 day after harvest, for 1 to 8 weeks, then in air. All fruit were removed from cold storage after 4 months and then held 7 days at 20 °C. Fruit from most orchards/years stored in CA developed less bitter pit compared with fruit stored continuously in air. CA during conditioning also reduced poststorage peel greasiness but CA for 2 weeks or longer enhanced cortex cavity development in some orchard lots. Treatment with 1-MCP did not reduce bitter pit but enhanced development of peel leather blotch and core browning for some orchards/years. 1-MCP–treated fruit slowed the loss of soluble solids content, titratable acidity, and reduced internal ethylene concentration. Results suggest the potential for postharvest management of bitter pit development in ‘Honeycrisp’ apples by CA established during conditioning with minimal development of other postharvest disorders.

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confidence: 99%

Responses of ‘Honeycrisp’ Apples to Short-term Controlled Atmosphere Storage Established During Temperature Conditioning

Serban¹,

Kalcsits²,

DeEll³

et al. 2019

horts

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show abstract

“…Bitter pit symptoms are often absent at harvest and develop during the postharvest period in storage (Ferguson and Watkins, 1989;McAlpine, 1912). Storage in a lowoxygen CA can reduce bitter pit development (Hewett, 1984;Sharples, 1982;Webster and Forsyth, 1979) while impacts of postharvest 1-MCP application have been mixed (Calvo and Candan, 2010;Gago et al, 2015;Mirzaee et al, 2015).…”

mentioning

confidence: 99%

Impacts of 1-Methylcyclopropene and Controlled Atmosphere Established during Conditioning on Development of Bitter Pit in ‘Honeycrisp’ Apples

Mattheis¹,

Rudell²,

Hanrahan³

2017

horts

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‘Honeycrisp’ apples are susceptible to develop the physiological disorder bitter pit. This disorder typically develops during storage, but preharvest lesion can also develop. ‘Honeycrisp’ is also chilling sensitive, and fruit is typically held at 10–20 °C after harvest for up to 7 days to reduce development of chilling injury (CI) during subsequent cold storage. This temperature conditioning period followed by a lower storage temperature (2–4 °C) reduces CI risk but can exacerbate bitter pit development. Bitter pit development can be impacted in other apple cultivars by the use of controlled atmosphere (CA) storage and/or 1-methylcyclopropene (1-MCP). Studies were conducted to evaluate efficacy of CA and/or 1-MCP to manage ‘Honeycrisp’ bitter pit development. Apples from multiple lots, obtained at commercial harvest, were held at 10 °C for 7 days and then cooled to 3 °C. Half the fruit was exposed to 42 μmol·L−1 1-MCP the day of receipt while held at 10 °C. Fruit were stored in air or CA (3 kPa O2, 0.5 kPa CO2 for 2 days, then 1.5 kPa O2, 0.5 kPa CO2) established after 1 day at 10 °C or after 7 days at 10 °C plus 2 days at 3 °C. Fruit treated with 1-MCP and/or stored in CA developed less bitter pit compared with untreated fruit stored in air, and bitter pit incidence was lowest for 1-MCP-treated fruit with CA established during conditioning. Development of diffuse flesh browning (DFB) and cavities, reported to occur during ‘Honeycrisp’ CA storage, was observed in some lots. Incidence of these disorders was not enhanced by establishing CA 2 days compared with 9 days after harvest. 1-MCP and CA slowed peel color change, loss of soluble solids content (SSC) and titratable acidity (TA), and reduced ethylene production and respiration rate. The results indicate potential for the postharvest management of bitter pit development in ‘Honeycrisp’ apple through use of 1-MCP and/or CA storage.

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“…Granny Smith apples dipped in 2% or 4% CaCl2 were less incidence significantly than untreated apples or that treated with AVG, which showed the highest bitter pit incidence (45.93, 44.43 and 43.2%). Some studies found that apple fruit dip in Ca salts resulted in bitter pit incidence reduction Wills, 1977 andWebster andForsyth, 1979). 2-Superficial scald: No significant differences appeared between all treatments of CaCl 2 and AVG, except 2% CaCl 2 treatment in Granny Smith apples which gave the lowest value (5.04%), and differed significantly with the highest value (20.8%) of the control treatment.…”

Section: Methodsmentioning

confidence: 96%

RELATIONSHIP BETWEEN FRUIT CONTENT OF Ca, N AND

Fadhil¹

2011

Mesopotamia Journal of Agriculture

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The study carried out in Jordan University, College of Agriculture to investigate the relationship between apple fruit disorders and mineral content of N, Ca and Mg of apple fruits cvs. Fuji and Granny Smith after dipping in 0, 2 and 4% CaCl 2 or 0, 500 and 1000 mg.1-1 AVG and storage at 0 o c for three months. The results indicated that CaCl 2 treatments were significantly increased fruit contents of Ca and significantly decreased fruit incidence with bitter pit in the Granny Smith cultivar, while no clear relationship noticed between AVG treatments and mineral fruit contents and disorder incidence. The increment of Ca content in the fruits, or the reduction of Mg/Ca and N/Ca ratios resulted in a reduction in bitter pit incidences. Granny Smith fruits was more susceptible to bitter pit disorder than Fuji fruits.

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Partial Control of Bitter Pit in Northern Spy Apples With a Post-Harvest Dip in Calcium Chloride Solution

Cited by 14 publications

References 6 publications

Responses of ‘Honeycrisp’ Apples to Short-term Controlled Atmosphere Storage Established During Temperature Conditioning

Responses of ‘Honeycrisp’ Apples to Short-term Controlled Atmosphere Storage Established During Temperature Conditioning

Impacts of 1-Methylcyclopropene and Controlled Atmosphere Established during Conditioning on Development of Bitter Pit in ‘Honeycrisp’ Apples

RELATIONSHIP BETWEEN FRUIT CONTENT OF Ca, N AND

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