Temperature and atmosphere regimens to control a CO2-linked disorder of ‘Empire’ apples

Wang, Zhenyong; Kosittrakun, Manit; Dilley, David R.

doi:10.1016/s0925-5214(99)00078-2

Cited by 8 publications

(2 citation statements)

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“…DPA reduces CIs (soggy breakdown and soft scald) in 'Honeycrisp' only slightly (Watkins et al, 2004). However, CO 2 -related injuries are known to be prevented by DPA (Argenta et al, 2002;de Castro et al, 2008;Mattheis and Rudell, 2008;Meheriuk et al, 1984;Wang et al, 2000;Watkins et al, 1997). In the case of 'Honeycrisp', we found that the brown lesions in the cortex were completely suppressed by DPA application, even when the prestorage conditioning temperature was 3°C.…”

Section: Resultsmentioning

confidence: 51%

“…For 'Empire', the external CO 2 injury occurs early during storage (Burmeister and Dilley, 1995). Strategies and/or recommendations to control damage in 'Empire' include the use of DPA (Burmeister and Dilley, 1995;Fawbush et al, 2008;Wang et al, 2000;Watkins et al, 1997), use of CA storage with CO 2 levels below 2 kPa, and preferably nearer to 1 kPa (Watkins and Liu, 2010), and delaying CA in combination with 1-MCP to retard fruit softening (DeEll and Ehsani-Moghaddam, 2012a;Watkins and Nock, 2012b). CO 2 injury, expressed as internal browning, is also found in 'Braeburn' apples and is known as ''Braeburn browning disorder'' (BBD) per Elgar et al (1998).…”

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confidence: 99%

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Prestorage Conditioning and Diphenylamine Improve Resistance to Controlled-atmosphere-related Injury in ‘Honeycrisp’ Apples

Contreras

Alsmairat

Beaudry

2014

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‘Honeycrisp’ apples were found to be sensitive to injury from O2 and CO2 partial pressures typical of those in controlled-atmosphere (CA) storage. A preliminary study was conducted in 2008 to investigate the effect of the following O2/CO2 partial pressure (kPa) combinations: 1/0, 3/0, 1/3, 3/3, 21/3, 21/0 (air), and 21/0 with 1-methylcyclopropene (1-MCP; 1 μL·L−1) on CA-related injuries of 'Honeycrisp' during storage for 6 months at 3 °C. ‘Honeycrisp’ apples were found to be sensitive to an injury comprised of irregular-edged brown lesions in the cortex occasionally accompanied by the formation of lens-shaped voids. The symptoms are similar to CA-related injuries described for other apple cultivars and often characterized as a “CO2 injury.” Injury severity increased as O2 declined and as CO2 increased and was evident within the first month of storage. During 2009, 2010, and 2011, a study was conducted to evaluate options for avoiding injury during CA storage for this cultivar. Fruit were conditioned at 3, 10, and 20 °C for 5 days and then exposed to the following O2/CO2 partial pressure combinations: 3/0, 3/3, 21/0 (regular air); 3/3 with diphenylamine (DPA) drench (1 g·L−1); and 21/0 with 1-MCP (1 μL·L−1). Injury severity declined as the temperature of the prestorage conditioning period increased; holding fruit for 5 days at 20 °C almost completely eliminated the disorder. The antioxidant DPA also provided nearly complete control of CA injury. 1-MCP, although not studied in conjunction with a modified atmosphere, was found to cause no injury in air storage and may provide an alternative to CA storage and avoid the risk of CA injury for ’Honeycrisp’. The relationship between disorder development and growing degree-days, rainfall, and maturity indexes was studied. Ethylene was the only factor with a significant linkage to the development of CA injury (R2 = 0.35; P = 0.0043). Suggestions for handling of ‘Honeycrisp’ for extended storage are presented.

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Section: Resultsmentioning

confidence: 51%

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confidence: 99%

Prestorage Conditioning and Diphenylamine Improve Resistance to Controlled-atmosphere-related Injury in ‘Honeycrisp’ Apples

Contreras

Alsmairat

Beaudry

2014

horts

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References

2003

Fruit and Vegetables

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Control of internal browning and quality improvement of ‘Fuji’ apples by stepwise increase of CO₂ level during controlled atmosphere storage

et al. 2005

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To control internal browning injury and to reduce quality loss in 'Fuji' apples during storage, a stepwise controlled atmosphere (CA) method was applied in this study. Both non-bagged and bagged apples during maturation were stored at 0 • C under 1% O 2 + 1% CO 2 , 1% O 2 + 3% CO 2 or air for 10 months, and 1% O 2 + 1% CO 2 for 2 months followed by 1% O 2 + 3% CO 2 for 8 months (stepwise CA). The concentrations of internal ethylene and carbon dioxide in apples kept for 24 h at 20 • C after storage under CA conditions were maintained at low level, but there was no effect of stepwise CO 2 increase on internal gas concentrations. The non-bagged and bagged apples stored under stepwise CA were not significantly different from those stored under 1% O 2 + 3% CO 2 continuously for 10 months in term of flesh firmness, titratable acidity and yellowing index. However, the apples stored under stepwise CA were firmer, more acid and greener than those stored under 1% O 2 + 1% CO 2 continuously for 10 months. Internal browning injury occurred in apples stored under 1% O 2 + 3% CO 2 continuously for 10 months, but it was suppressed completely by stepwise CA storage. The stepwise CA, increasing of CO 2 level after holding at 1% CO 2 for the first 2 months of storage, was effective in maintaining the quality and controlling the internal browning injury in non-bagged and bagged 'Fuji' apples.

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Temperature and atmosphere regimens to control a CO2-linked disorder of ‘Empire’ apples

Cited by 8 publications

References 9 publications

Prestorage Conditioning and Diphenylamine Improve Resistance to Controlled-atmosphere-related Injury in ‘Honeycrisp’ Apples

Prestorage Conditioning and Diphenylamine Improve Resistance to Controlled-atmosphere-related Injury in ‘Honeycrisp’ Apples

References

Control of internal browning and quality improvement of ‘Fuji’ apples by stepwise increase of CO₂ level during controlled atmosphere storage

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Temperature and atmosphere regimens to control a CO2-linked disorder of ‘Empire’ apples

Cited by 8 publications

References 9 publications

Prestorage Conditioning and Diphenylamine Improve Resistance to Controlled-atmosphere-related Injury in ‘Honeycrisp’ Apples

Prestorage Conditioning and Diphenylamine Improve Resistance to Controlled-atmosphere-related Injury in ‘Honeycrisp’ Apples

References

Control of internal browning and quality improvement of ‘Fuji’ apples by stepwise increase of CO2 level during controlled atmosphere storage

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Control of internal browning and quality improvement of ‘Fuji’ apples by stepwise increase of CO₂ level during controlled atmosphere storage