Postharvest softening of apple (Malus domestica) fruit: A review

Abstract

Postharvest softening of apple (Malus domestica (Borkh.)) fruit is a serious problem for growers in many countries, including New Zealand. To reduce this problem considerable research has been undertaken to determine the biological causes of softening so that this process can be managed or controlled more effectively. This review describes the pattern of softening for harvested apple fruit, and how it is influenced by different preharvest, atharvest, and postharvest factors. Information is also given on the likely physiological and biochemical causes of apple softening, such as fruit anatomy and cell packing, modification of the cell wall and membranes, changes in cell turgor, and the role of ethylene and other growth regulators. Despite many softening studies, there is still a poor understanding of what causes firmness variation in the marketplace. Until this understanding is improved, apple producers will continue to struggle to meet market requirements for texture.

1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time

“…generally, the firmness of apples declines when ethylene production or internal ethylene concentration increased. apples treated at harvest with 1-MCP softened slower [10,26,46]. Presented results shows that in the case of 'Idared' cv.…”

“…a number of cell-wall-modifying enzymes that have been found in ripening apples may cause softening. The enzyme originally considered responsible for pectin solubilization, and therefore, softening was polygalacturonase (Pg), with activities of both exo-Pg and endo-Pg detected in ripening apples [26]. Direct measurements of turgor showed that …”

Aplicação em pré-colheita de cloreto de cálcio no controle do despencamento natural dos frutos de bananeira 'FHIA-18'

“…De acordo com XISTO et al (2004), a aplicação de cálcio na pós-colheita em goiabas 'Pedro Sato', emprego de cálcio proporcionou atividades mais baixas de pectinametilesterase e poligalacturonase, promovendo um amaciamento menos intenso e mantendo a firmeza desses frutos. Estudos têm demonstrado que os tratamentos com cálcio em pós-colheita desaceleram o processo de amolecimento de frutos de banana (IMSABAI et al, 2006), maçã (JOHNSTON et al, 2002) e manga (MOOTOO, 1991). De acordo com os autores, o cálcio atua fixando as ligações cruzadas entre as moléculas de pectina e, portanto, mantendo a integridade da parede celular.…”

1-MCP Improved Diverse Sensorial, Biochemical and Physical Apple Traits during Cold Storage Based on Cultivar

“…It was deduced that besides delayed ripening, due to reduced ethylene production, it prevented rapid fruit flesh softening plus preventing any change of over color. Other flesh traits influence the cultivar role including cell density as number of cells per volume unit, cell wall thickness and different metabolism pathway (Johnston & Hewett, 2002) [27], so "Dirras-e Mashhad" was marked by higher firmness than "Wealthy". The same variability for different flesh traits was registered among 29 apple cultivars stored in +2˚C and 95%RH at 4 th month continued with a decreasing trend of flesh firmness, highest values of storability were found in "Topaz", "Fiesta" and "Fuji" relatively 50.5, 57.3 and 64.1 N (Soska & Tomala, 2006) [28].…”