Application of Dynamic Controlled Atmosphere Technologies to Reduce Incidence of Physiological Disorders and Maintain Quality of 'Granny Smith' Apples (original) (raw)
2021, Agriculture
The efficacy of dynamic controlled atmosphere technologies; repeated low oxygen stress (RLOS) and dynamic controlled atmosphere chlorophyll fluorescence (DCA-CF) to control superficial scald development on ‘Granny Smith’ apples during long-term storage was studied. Fruit were for 2, 4, 6, 8, and 10 months at 0 C in DCA-CF (0.6% O2 and 0.8% CO2), regular atmosphere (RA)(21% O2 and 90–95% RH), and RLOS treatments: (1) 0.5% O2 for 10 d followed by ultra-low oxygen (ULO) (0.9% O2 and 0.8% CO2) for 21 d and 0.5% O2 for 7 d or (2) 0.5% O2 for 10 d followed by controlled atmosphere (CA) (1.5% O2 and 1% CO2) for 21 d and 0.5% O2 for 7 d. Development of superficial scald was inhibited for up to 10 months and 7 d shelf life (20 C) under RLOS + ULO and DCA-CF treatments. Apples stored in RLOS + ULO, RLOS + CA, and DCA-CF had significantly (p < 0.05) higher flesh firmness and total soluble solids. The RLOS phases applied with CA or ULO and DCA-CF storage reduced the development of superficial scald by possibly suppressing the oxidation of volatiles implicated in superficial scald development.
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The physiological disorders superficial scald, bitter pit, and lenticel blotch pit severely compromise the commercial value of ‘Granny Smith’ apples. A number of chemical treatments are available to alleviate these disorders but they are unacceptable in the expanding organic market. The objective of this research was to study the effectiveness of prestorage treatments—delayed cooling and elevated temperature under ultra-low oxygen (ULO) atmospheres—as organic-friendly strategies to control these disorders. ‘Granny Smith’ apples were exposed to four different treatments: 1) conditioning temperature treatments (CTemp): 10 days at 3 °C or 30 days at 3 °C or 10 days at 20 °C, in air; 2) the same conditioning temperature treatments combined with an ultra-low oxygen (ULO) conditioning treatment of 0.2–0.5 kPa O2 and <0.5 kPa CO2; 3) 1-methylcyclopropene (1-MCP) treatment as a commercial control; and 4) untreated control fruit. After the prestorage treatment, fruit were stored for 90 or...
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