Co-Authors:
Pesis, E., Department of Postharvest Science, Volcani Center, Bet Dagan 50250, Israel
Feygenberg, O., Department of Postharvest Science, Volcani Center, Bet Dagan 50250, Israel
Sabban-Amin, R., Department of Postharvest Science, Volcani Center, Bet Dagan 50250, Israel
Ebeler, S.E., University of California, UC Davis, CA 95616, United States
Mitcham, E.J., University of California, UC Davis, CA 95616, United States
Ben-Arie, R., Israel Fruit Grower's Association, Fruit Storage Res. Lab, Kiryat Shmona, Israel
Abstract:
Apple and pear fruits stored at low temperatures may suffer from chilling injury symptoms, caused by oxidative stress. Application of a low-oxygen (LO2) atmosphere (0.5%) for 10 d at 20°C or 500 ppb 1-methylcyclopropene (1-MCP) at 20°C for 24 h, prior to cold storage at 0°C, were equally effective in reducing superficial scald on 'Granny Smith' apples, after six months of cold storage at 0°C plus seven days at 20°C. Compared to untreated control fruit, the LO2 and 1-MCP-treated fruit produced less ethylene, α-farnesene and its oxidation product, 6-methyl-5-hepten-2-one (MHO), as determined by SPME/GC-MS technique. In addition, LO2 pretreatment applied to Californian 'Bartlett' or Israeli 'Spadona' pears, was effective in reducing superficial scald, senescent scald and internal breakdown, after 4-4.5 months of cold storage at -1°C or 0°C, respectively, plus five to seven days at 20°C. We assume that LO2 and 1-MCP pretreated fruit remained free of physiological disorders, due to the reduced production of ethylene and the oxidation product MHO during cold storage. Copyright © 2014 Inderscience Enterprises Ltd.
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