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פותח על ידי קלירמאש פתרונות בע"מ -
Heat treatment and harvest date interact in their effect on superficial scald of 'Granny Smith' apple
Year:
2006
Source of publication :
Scientia Horticulturae
Authors :
לוריא, סוזן
;
.
Volume :
107
Co-Authors:
Jemric, T., University of Zagreb, Faculty of Agriculture, Department of Pomology, Svetosimunska 25, HR-10000 Zagreb, Croatia
Lurie, S., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, PO Box 6, 50250 Bet Dagan, Israel
Dumija, L., University of Zagreb, Faculty of Agriculture, Department of Chemistry, Svetosimunska 25, HR-10000 Zagreb, Croatia
Pavicic, N., University of Zagreb, Faculty of Agriculture, Department of Pomology, Svetosimunska 25, HR-10000 Zagreb, Croatia
Hribar, J., University of Ljubljana, Biotechnical Faculty, Department of Food Technology, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
Facilitators :
From page:
155
To page:
163
(
Total pages:
9
)
Abstract:
A study was made of the effect of hot water dips (HWD) at temperatures of 42, 44, 46 and 48°C (HWD 42°C, HWD 44°C, HWD 46°C and HWD 48°C, respectively) for 3 min on development of superficial scald and the concentration of α-farnesene and conjugated trienols (CT), CT 259, CT269, CT281, as well as OD200 on Granny Smith apple fruits harvested on three dates and stored 125 days in air at 2°C. HWD 48°C efficiently decreased surface scald in the second and third harvest. α-Farnesene and CT were measured spectrophotometrically and by HPLC. No clear relationship of OD200 and scald development was observed. Correlation of scald index and OD200 at the end of storage was negative for the second harvest date. There was no significant correlation between the scald index and CT259. Scald index was positively correlated with CT269 after 80 days for the second and third harvest and at the end of storage for the second harvest. CT281 was spectrophotometrically detectable only at the end of the storage, for the third harvest date, in control, HWD 42°C, and HWD 44°C. HWD 42°C had significantly higher CT281 compared to HWD 44°C and control. HPLC analysis of control samples revealed presence of CT281 in all three harvest dates, and presence of at least two components, as was the case of CT259 and CT269. The ratio of these two components was different for all three CT species. Fruit maturity was an important factor determining the response of fruit to heat and occurrence of superficial scald. The results indicate that a successful treatment using HWD to control superficial scald may be obtained after further research and that there are still some questions on the role of different CT's in scald biochemistry that should be addressed in future research. © 2005 Elsevier B.V. All rights reserved.
Note:
Related Files :
Conjugated trienol
Hot water dip
Malus domestica Borkh
Malus x domestica
Storage
Superficial scald
α-Farnesene
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.scienta.2005.07.001
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
29286
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:45
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Scientific Publication
Heat treatment and harvest date interact in their effect on superficial scald of 'Granny Smith' apple
107
Jemric, T., University of Zagreb, Faculty of Agriculture, Department of Pomology, Svetosimunska 25, HR-10000 Zagreb, Croatia
Lurie, S., Department of Postharvest Science, Volcani Center, Agricultural Research Organization, PO Box 6, 50250 Bet Dagan, Israel
Dumija, L., University of Zagreb, Faculty of Agriculture, Department of Chemistry, Svetosimunska 25, HR-10000 Zagreb, Croatia
Pavicic, N., University of Zagreb, Faculty of Agriculture, Department of Pomology, Svetosimunska 25, HR-10000 Zagreb, Croatia
Hribar, J., University of Ljubljana, Biotechnical Faculty, Department of Food Technology, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
Heat treatment and harvest date interact in their effect on superficial scald of 'Granny Smith' apple
A study was made of the effect of hot water dips (HWD) at temperatures of 42, 44, 46 and 48°C (HWD 42°C, HWD 44°C, HWD 46°C and HWD 48°C, respectively) for 3 min on development of superficial scald and the concentration of α-farnesene and conjugated trienols (CT), CT 259, CT269, CT281, as well as OD200 on Granny Smith apple fruits harvested on three dates and stored 125 days in air at 2°C. HWD 48°C efficiently decreased surface scald in the second and third harvest. α-Farnesene and CT were measured spectrophotometrically and by HPLC. No clear relationship of OD200 and scald development was observed. Correlation of scald index and OD200 at the end of storage was negative for the second harvest date. There was no significant correlation between the scald index and CT259. Scald index was positively correlated with CT269 after 80 days for the second and third harvest and at the end of storage for the second harvest. CT281 was spectrophotometrically detectable only at the end of the storage, for the third harvest date, in control, HWD 42°C, and HWD 44°C. HWD 42°C had significantly higher CT281 compared to HWD 44°C and control. HPLC analysis of control samples revealed presence of CT281 in all three harvest dates, and presence of at least two components, as was the case of CT259 and CT269. The ratio of these two components was different for all three CT species. Fruit maturity was an important factor determining the response of fruit to heat and occurrence of superficial scald. The results indicate that a successful treatment using HWD to control superficial scald may be obtained after further research and that there are still some questions on the role of different CT's in scald biochemistry that should be addressed in future research. © 2005 Elsevier B.V. All rights reserved.
Scientific Publication
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