Abstract
The effects of postharvest application of 1-MCP and air storage in the presence of low O3 concentration on 'Red Chief' apple fruit quality were studied during prolonged storage. Apple fruit were harvested from two commercial orchards from 300 and 700 m elevation in the Zagora region, central Greece, during September 2012. The next day, the fruit were treated or not with 600 nl L-1 1-MCP and stored at two commercial rooms at 0°C (90-95% RH) with or without 50-60 nl L-1 O3. Apple quality was evaluated at harvest and after 2.5, 5 and 7.5 months immediately after storage and after 7 days shelf-life (20-22°C, 50-60% RH). Quality evaluation included skin color, flesh firmness, juice soluble solids content (SSC) and titratable acidity, and superficial scald incidence. Apples from the orchard at high elevation had darker redder skin color were firmer, and had lower SSC, acidity and scald incidence at harvest and during storage, than the apples from the orchard at low elevation. Fruit treated with 1-MCP kept their high quality with minor scald incidence and firmness loss even after 7.5 months cold storage in the presence or not of O3. Fruit stored with low O3 without 1-MCP treatment at harvest were of similar quality to control fruit, but had higher scald incidence. It is concluded that 1-MCP treatment at harvest, satisfactorily maintained apple fruit quality without the addition of O3 in air cold storage, while fruit not treated with 1-MCP should not be stored in the presence of low O3 concentration.
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Claims 10
Claim · model-written summary
Apples from the high elevation orchard had darker redder skin than those from the low elevation orchard.
- Taxon
- Apples
Malus domesticae0 - Outcome
- skin colore0
- Direction
- darker reddere0
- Qualifier
- at harvest and during storagee0
- Comparator
- orchard at low elevatione0
- Setting
- orchard at high elevatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apples from the orchard at high elevation had darker redder skin color were firmer, and had lower SSC, acidity and scald incidence at harvest and during storage, than the apples from the orchard at low elevation”
Claim · model-written summary
Apples from the high elevation orchard were firmer than those from the low elevation orchard.
- Taxon
- ApplesMalus domesticae0
- Outcome
- firmere0
- Direction
- firmere0
- Comparator
- orchard at low elevatione0
- Setting
- orchard at high elevatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apples from the orchard at high elevation had darker redder skin color were firmer, and had lower SSC, acidity and scald incidence at harvest and during storage, than the apples from the orchard at low elevation”
Claim · model-written summary
Apples from the high elevation orchard had lower SSC and acidity than those from the low elevation orchard.
- Taxon
- ApplesMalus domesticae0
- Outcome
- SSC, aciditye0
- Direction
- lowere0
- Comparator
- orchard at low elevatione0
- Setting
- orchard at high elevatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apples from the orchard at high elevation had darker redder skin color were firmer, and had lower SSC, acidity and scald incidence at harvest and during storage, than the apples from the orchard at low elevation”
Claim · model-written summary
Apples from the high elevation orchard had lower scald incidence than those from the low elevation orchard.
- Taxon
- ApplesMalus domesticae0
- Outcome
- scald incidencee0
- Direction
- lowere0
- Comparator
- orchard at low elevatione0
- Setting
- orchard at high elevatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apples from the orchard at high elevation had darker redder skin color were firmer, and had lower SSC, acidity and scald incidence at harvest and during storage, than the apples from the orchard at low elevation”
Claim · model-written summary
1-MCP-treated fruit maintained high quality after 7.5 months of cold storage with or without O3.
- Taxon
- Fruite0
- Treatment
- 1-MCPe0
- Outcome
- high qualitye0
- Direction
- kepte0
- Qualifier
- even after 7.5 months cold storage in the presence or not of O3e0
Not reportedComparator
Verbatim
e0“Fruit treated with 1-MCP kept their high quality with minor scald incidence and firmness loss even after 7.5 months cold storage in the presence or not of O3”
Claim · model-written summary
1-MCP-treated fruit had minor scald incidence and firmness loss after 7.5 months of cold storage.
- Taxon
- Fruite0
- Treatment
- 1-MCPe0
- Outcome
- scald incidence and firmness losse0
- Direction
- minore0
- Qualifier
- even after 7.5 months cold storagee0
Not reportedComparator
Verbatim
e0“Fruit treated with 1-MCP kept their high quality with minor scald incidence and firmness loss even after 7.5 months cold storage in the presence or not of O3”
Claim · model-written summary
Fruit stored with low O3 without 1-MCP had similar quality to control fruit.
Verbatim
e0“Fruit stored with low O3 without 1-MCP treatment at harvest were of similar quality to control fruit, but had higher scald incidence”
Claim · model-written summary
Fruit stored with low O3 without 1-MCP had higher scald incidence than control fruit.
Verbatim
e0“Fruit stored with low O3 without 1-MCP treatment at harvest were of similar quality to control fruit, but had higher scald incidence”
Claim · model-written summary
The authors conclude that 1-MCP treatment at harvest maintained apple quality without O3 during cold storage.
- Taxon
- appleMalus domesticae0
- Treatment
- 1-MCP treatment at harveste0
- Outcome
- apple fruit qualitye0
- Direction
- maintainede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP treatment at harvest, satisfactorily maintained apple fruit quality without the addition of O3 in air cold storage”
Claim · model-written summary
The authors recommend against storing fruit without 1-MCP in low O3.
Verbatim
e0“fruit not treated with 1-MCP should not be stored in the presence of low O3 concentration”
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