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Short anaerobiosis period prior to cold storage alleviates bitter pit and superficial scald in Granny Smith apples
Year:
2010
Authors :
Pesis, Edna
;
.
Volume :
90
Co-Authors:
Pesis, E., Department of Postharvest Science of Fresh Produce, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Ebeler, S.E., Department of Viticulture and Enology, University of California, Davis, CA 95616, United States
de Freitas, S.T., Department of Plant Sciences, University of California, Davis, CA 95616, United States
Padda, M., Department of Plant Sciences, University of California, Davis, CA 95616, United States
Mitcham, E.J., Department of Plant Sciences, University of California, Davis, CA 95616, United States
Facilitators :
From page:
2114
To page:
2123
(
Total pages:
10
)
Abstract:
BACKGROUND: Californian Granny Smith apples are very susceptible to bitter pit (BP) and superficial scald symptoms that developduring cold storage. The main preventive means are diphenylaminedipping and/or gaseous application of the ethylene inhibitor 1-methylcylclopropene (1-MCP),which is effective against superficial scald but not against BP. This study investigated the efficacy of a non-chemical alternative, low-O2 (LO2) stress, in preventing these two physiological disorders. RESULTS: Application of LO2 stress at 20°C for 10 days prior to cold storage of Granny Smith apples reduced superficial scald and BP incidence and severity during 8 months at 0°C. LO2 treatments induced volatile alcohols and reduced ethylene and 6-methyl-5-hepten-2-one (MHO-on) production, thereby reducing superficial scald development after 4 months at 0°C. In addition, LO2-treated fruits had higher pectin methyl esterase (MdPME) gene expression, similar to that of 1-MCP-treated fruits, associated with their higher firmness. Conversion of MHO-on to 6-methyl-5-hepten-2-ol (MHO-ol) in LO2-treated fruits may explain the lower scald development. CONCLUSION: The ratio between MHO-on and MHO-ol might serve as an index of superficial scald severity. Reduction of BP symptoms in LO2-treated fruits could be due to accumulation of volatile alcohols in the peel tissue. © 2010 Society of Chemical Industry.
Note:
Related Files :
biosynthesis
ethylene
food preservation
gene expression
Genetics
Ketones
metabolism
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Related Content
More details
DOI :
10.1002/jsfa.4060
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
27794
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:34
Scientific Publication
Short anaerobiosis period prior to cold storage alleviates bitter pit and superficial scald in Granny Smith apples
90
Pesis, E., Department of Postharvest Science of Fresh Produce, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Ebeler, S.E., Department of Viticulture and Enology, University of California, Davis, CA 95616, United States
de Freitas, S.T., Department of Plant Sciences, University of California, Davis, CA 95616, United States
Padda, M., Department of Plant Sciences, University of California, Davis, CA 95616, United States
Mitcham, E.J., Department of Plant Sciences, University of California, Davis, CA 95616, United States
Short anaerobiosis period prior to cold storage alleviates bitter pit and superficial scald in Granny Smith apples
BACKGROUND: Californian Granny Smith apples are very susceptible to bitter pit (BP) and superficial scald symptoms that developduring cold storage. The main preventive means are diphenylaminedipping and/or gaseous application of the ethylene inhibitor 1-methylcylclopropene (1-MCP),which is effective against superficial scald but not against BP. This study investigated the efficacy of a non-chemical alternative, low-O2 (LO2) stress, in preventing these two physiological disorders. RESULTS: Application of LO2 stress at 20°C for 10 days prior to cold storage of Granny Smith apples reduced superficial scald and BP incidence and severity during 8 months at 0°C. LO2 treatments induced volatile alcohols and reduced ethylene and 6-methyl-5-hepten-2-one (MHO-on) production, thereby reducing superficial scald development after 4 months at 0°C. In addition, LO2-treated fruits had higher pectin methyl esterase (MdPME) gene expression, similar to that of 1-MCP-treated fruits, associated with their higher firmness. Conversion of MHO-on to 6-methyl-5-hepten-2-ol (MHO-ol) in LO2-treated fruits may explain the lower scald development. CONCLUSION: The ratio between MHO-on and MHO-ol might serve as an index of superficial scald severity. Reduction of BP symptoms in LO2-treated fruits could be due to accumulation of volatile alcohols in the peel tissue. © 2010 Society of Chemical Industry.
Scientific Publication
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