The effect of ultra low oxygen storage, initial oxygen stress and ethanol vapor treatments on controlling superficial scald of Granny Smith, Law Rome, Red Delicious apples.
Wang, Z.; McCully, T. J.; Dilley, D. R.;
Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 16 Pages: 105-111 Ref: 4 ref.
1997
บทคัดย่อ
Alternative strategies to control apple scald in order to avoid postharvest application of scald inhibitors and fungicides were investigated. Granny Smith, Law Rome and Red Delicious (scald-susceptible) and Idared (not susceptible) apple fruits were harvested at the preclimacteric stage and treated at 1 deg C with (a) initial low oxygen stress, (b) different concentrations of ethanol vapour, (c) different durations of pretreatment with low oxygen or ethanol vapour, or (d) no pretreatment (control). Fruits were then stored in 3% O2 and 0% CO2 or 0.8% O2 and 3% CO2 in flow-through controlled atmosphere storage (CA) or in air at 1 deg C. Superficial scald was markedly reduced by initial low oxygen conditioning at 0.5% O2 for up to 2 weeks followed by CA storage in 0.8% O2 and 3% CO2. Under CA conditions of 3% O2 and 0% CO2, fruits treated with 6000 ppm of ethanol vapour for one week showed significantly less superficial scald. The effectiveness of ethanol vapour treatments decreased when the concen
tration or exposure time to the ethanol vapour was reduced. All cultivars showed similar responses to treatments. Even though fruits scalded when stored in air and scald developed quickly upon warming after storage, the effects of initial low oxygen stress and ethanol vapour pretreatment on scald reduction were evident in all treatments. Pretreatment with 6000 ppm ethanol vapour or 0.5% O2 for 2 weeks gave better scald control than the other treatments.