Abstract
SummarySeveral pre-storage time (0, 1, 2, 4, and 6 d) and temperature (3.5º, 10º, 15º, 20º, 25º, and 30ºC) delayed cooling (DC) treatments were tested on harvested ‘Honeycrisp’TM apples to determine which combination was optimal for reducing soft scald and low temperature breakdown (LTB), while maintaining the highest fruit quality [i.e., firmness, minimal mass loss, titratable acidity (TA), soluble solids content (SSC), absence of rot, and minimal skin greasiness] after 4 months of refrigerated air (RA) storage. Fruit were harvested from three separate Annapolis Valley (Nova Scotia) orchard sites in 2006 and in 2007. Multiple linear regression and surface response curves showed that fruit firmness and SSC generally increased throughout the DC treatment, but were affected curvilinearly by temperature, reaching a maximum at approx. 15ºC, then declining. Loss of fruit mass was positively related to a (day temperature2) interaction, indicating that it increased synergistically the longer and the warmer the DC treatment. Fruit acidity was affected only by temperature, with the highest TA values at approx. 15ºC, then declining at higher DC temperatures. Multiple logistic regression and surface responses demonstrated that the incidence of soft scald declined curvilinearly the longer and the warmer the DC treatment, while LTB declined curvilinearly with increasing DC temperature only. A positive (day2 temperature2) interaction indicated that fruit greasiness increased non-linearly as the duration and temperature of DC increased. Collectively, these results show that both soft scald and LTB were suppressed or eliminated by a DC regime of 25ºC for 1 – 2 d, or 30ºC for 1 d, without incurring a major reduction in fruit quality.
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Claims 9
Claim · model-written summary
Apple firmness generally increased during delayed cooling and peaked near 15ºC.
- Taxon
- apples
Malus domesticat0 - Material
- ‘Honeycrisp’TMt0
- Treatment
- DC treatmente0
- Outcome
- fruit firmnesse0
- Direction
- increasede0
- Value
- approx. 15ºCe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“‘Honeycrisp’TMapples”
e0“fruit firmness and SSC generally increased throughout the DC treatment, but were affected curvilinearly by temperature, reaching a maximum at approx. 15ºC, then declining”
Claim · model-written summary
Apple soluble solids generally increased during delayed cooling and peaked near 15ºC.
- Taxon
- applesMalus domesticat0
- Material
- ‘Honeycrisp’TMt0
- Treatment
- DC treatmente0
- Outcome
- SSCe0
- Direction
- increasede0
- Value
- approx. 15ºCe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“‘Honeycrisp’TMapples”
e0“fruit firmness and SSC generally increased throughout the DC treatment, but were affected curvilinearly by temperature, reaching a maximum at approx. 15ºC, then declining”
Claim · model-written summary
Apple fruit mass loss increased synergistically with delayed cooling duration and warmth.
- Taxon
- applesMalus domesticat0
- Material
- ‘Honeycrisp’TMt0
- Treatment
- DC treatmente0
- Outcome
- Loss of fruit masse0
- Direction
- increasede0
- Qualifier
- the longer and the warmere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“‘Honeycrisp’TMapples”
e0“Loss of fruit mass was positively related to a (day temperature2) interaction, indicating that it increased synergistically the longer and the warmer the DC treatment”
Claim · model-written summary
Apple titratable acidity peaked around 15ºC and declined at higher cooling temperatures.
- Taxon
- applesMalus domesticat0
- Material
- ‘Honeycrisp’TMt0
- Treatment
- temperaturee0
- Outcome
- Fruit aciditye0
- Direction
- higheste0
- Value
- approx. 15ºCe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“‘Honeycrisp’TMapples”
e0“Fruit acidity was affected only by temperature, with the highest TA values at approx. 15ºC, then declining at higher DC temperatures”
Claim · model-written summary
Apple soft scald incidence declined as delayed cooling became longer and warmer.
- Taxon
- applesMalus domesticat0
- Material
- ‘Honeycrisp’TMt0
- Treatment
- DC treatmente0
- Outcome
- incidence of soft scalde0
- Direction
- declinede0
- Qualifier
- the longer and the warmere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“‘Honeycrisp’TMapples”
e0“the incidence of soft scald declined curvilinearly the longer and the warmer the DC treatment”
Claim · model-written summary
Apple low temperature breakdown declined as delayed cooling temperature increased.
- Taxon
- applesMalus domesticat0
- Material
- ‘Honeycrisp’TMt0
- Treatment
- increasing DC temperaturee0
- Outcome
- LTBe0
- Direction
- declinede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“‘Honeycrisp’TMapples”
e0“LTB declined curvilinearly with increasing DC temperature only”
Claim · model-written summary
Apple fruit greasiness increased nonlinearly with delayed cooling duration and temperature.
- Taxon
- applesMalus domesticat0
- Material
- ‘Honeycrisp’TMt0
- Treatment
- duration and temperature of DCe0
- Outcome
- fruit greasinesse0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“‘Honeycrisp’TMapples”
e0“fruit greasiness increased non-linearly as the duration and temperature of DC increased”
Claim · model-written summary
Cooling at 25ºC for 1 – 2 d suppressed or eliminated soft scald and low temperature breakdown without a major quality reduction.
- Taxon
- applesMalus domesticat0
- Material
- ‘Honeycrisp’TMt0
- Treatment
- DC regime of 25ºC for 1 – 2 de0
- Outcome
- soft scald and LTBe0
- Direction
- suppressed or eliminatede0
- Qualifier
- without incurring a major reduction in fruit qualitye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“‘Honeycrisp’TMapples”
e0“both soft scald and LTB were suppressed or eliminated by a DC regime of 25ºC for 1 – 2 d, or 30ºC for 1 d, without incurring a major reduction in fruit quality”
Claim · model-written summary
Cooling at 30ºC for 1 d suppressed or eliminated soft scald and low temperature breakdown without a major quality reduction.
- Taxon
- applesMalus domesticat0
- Material
- ‘Honeycrisp’TMt0
- Treatment
- 30ºC for 1 de0
- Outcome
- soft scald and LTBe0
- Direction
- suppressed or eliminatede0
- Qualifier
- without incurring a major reduction in fruit qualitye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“‘Honeycrisp’TMapples”
e0“both soft scald and LTB were suppressed or eliminated by a DC regime of 25ºC for 1 – 2 d, or 30ºC for 1 d, without incurring a major reduction in fruit quality”
The same questions in other papers
processing · soil: physics · Malus domestica (apple)Results agree
7 papers in the same direction as this paper
- positive
- positive
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See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.