Use of AVG and heat treatment to sustain ‘Lodi’ apple fruit quality in cold storage.
Sigal-Escalasa V. , Archbold D.D.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 11
2004
บทคัดย่อ
Use of AVG and heat treatment to sustain ‘Lodi’ apple fruit quality in cold storage.
An aqueous solution of AVG was applied to ‘Lodi’ apple trees 4 weeks before harvest at 124 g ha-1 a.i.Control and AVG-treated fruit were heated at 38 °C for 4 days.Fruit were ripened at ambient temperature, respiration rate increased immediately after harvest with a peak at 4 and 9 days after harvest for control and AVG fruit, respectively.Respiration was always higher in control than AVG-treated apples, but the difference was greater after harvest than after retrieval from cold storage.AVG reduced ethylene production, even after cold storage for 30 days.AVG-treated apples were firmer immediately after harvest, but the effect was not apparent after cold storage.Post-storage respiration rate of control and AVG-treated fruit was negatively affected by heat treatment.In contrast, ethylene production was equal or greater by heated compared to non-heated apples.After cold storage, fruit firmness was lower than pre-storage values in all treatments, although AVG-treated and heated apples were the most firm.During cold storage, ‘Lodi’ apples developed cracks and/or bruises, with control fruit suffering the most (73%) damage and fruit receiving AVG plus heat the least (15%) damage.
In general, the combination of AVG and heating improved the storability of ‘Lodi’ apples by reducing cracking and bruising incidence and loss of firmness