Storage temperature of ‘Granny Smith’ apple influences effectiveness of 1-methylcyclopropene (1-MCP)
J.P. Zoffoli and J. Rodriguez
Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-44. pp. 238.
2002
บทคัดย่อ
Scald disorder is the main cause of ‘Grammy Smith’ apple deterioration in cold storage but it is commercially controlled by a single application of Diphenylamine (DPA) at harvest. Because of restriction to DPA, SmartFresh (methyclopropene (1-MCP)) was evaluated as a commercial alternative treatment for scald control. Three concentrations of 1-MCP (0, 0.5, 1.0, 2.0 g/m3) were applied at 5 0 C for a period of 48 hours and compared with a single application of 2,000 ppm of DPA at harvest and fruit without treatment (control). Fruit color, firmness, respiration rate, ethylene, conjugated trienes and farnesene production were evaluatd at 3.5, 5 and 7 months at 0 and 3 0 C . The incidence and severity of scald were assessed after 10 days at 20 0 C at every storage period. The incidence of scald increased in the control and DPA treatments when the fruit were stored at 0 0 C compared with 3 0 C at any stage of evaluation. Total reduction of scald was obtained with any 1-MCP concentration, at every storage period and temperature evaluated. Reduction of conjugated trienes and farnesene production was the main characteristic of 1-MCP treated fruit. However, superficial black pit symptoms were detected on fruit treated with 1-MCP at 0 0 C storage temperature and they were enhanced as the length of storage increased. Otherwise, the incidence was significantly low at 3. The role of 1-MCP to enhance chilling injury on ‘Granny Smith’ is discussed. Adequate temperature management of ‘Granny Smith’ apple is required with the application of 1-MCP.