Hypobaric storage removes scald-related volatiles during the low temperature induction of superficial scald of apples
Zhenyong Wang and David R. Dilley
Postharvest Biology and Technology Vol: 18 Issue: 3 Pages: 191-199.
2000
บทคัดย่อ
`Law Rome' and `Granny Smith' apples were stored hypobarically in air at 5
kPa total pressure and also in air or controlled atmosphere (CA) at 1.5 or 3% O2
with 0 or 3% CO2, for 8 months at 1°C. Fruit were placed under
hypobaric storage immediately after harvest or after 0.5, 1, 2, 3, 4, 5 or 6
months storage in air at 1°C to determine the effects of
delaying imposition of hypobaric storage on ripening and scald development and
on the production of -farnesene
and its oxidation product 6-methyl-5-hepten-2-one (MHO). If fruit were placed
under hypobaric conditions within 1 month after harvest, scald did not develop.
After a 3-month delay, scald development was similar to that for fruit stored
continuously in air. Both cvs. produced MHO which accumulated in their
epicuticular wax when fruit were placed under hypobaric storage after a 1-month
or more delay in air. MHO which had partitioned in the epicuticular wax of
fruit stored hypobarically after 2 or more months delay was released upon
transfer of fruit to atmospheric pressure of 20°C; MHO accumulated and/or was
produced in direct proportion to the delay prior to hypobaric storage. In
another experiment with five apple cvs., the production rates of
-farnesene
and MHO were low during hypobaric storage, but upon removal of fruit from
storage after 7 months, the rates increased over a 7 day period in air at 20°C
and then sharply decreased afterward. After storage,
-farnesene
and MHO production rates were similar and high for `Law Rome', `Mutsu', `Red
Delicious' and `Golden Delicious' apples and were the lowest for `Granny
Smith'. Scald did not develop on any hypobarically stored fruit whereas it did
on all cvs. except `Golden Delicious' stored in air. It was proposed that hypobaric
ventilation removes a scald-related volatile substance that otherwise
accumulates and partitions into the epicuticular wax of fruit stored in air at
atmospheric pressure.