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ARS Home » Pacific West Area » Wenatchee, Washington » Physiology and Pathology of Tree Fruits Research » Research » Publications at this Location » Publication #279706
Title: Postharvest characteristics of a 'Gala' apple fruit internal browning disorder

Author
item Mattheis, James
item Lee, Jinwook
item Rudell, David

Submitted to: American Society of Horticulture Science Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 4/23/2012
Publication Date: 6/23/2012
Citation: Mattheis, J.P., Lee, J., Rudell Jr, D.R. 2012. Postharvest characteristics of a 'Gala' apple fruit internal browning disorder. American Society of Horticulture Science Meeting.

Interpretive Summary:

Technical Abstract: Factors contributing to development of an internal browning storage disorder developing primarily at the stem-end in ‘Gala’ apple fruit were investigated. Initial storage temperature, storage duration, controlled atmosphere (CA) CO2 concentration, delayed CA establishment, use of diphenylamine (DPA) and/or 1-methylcyclopropene (SmartFresh®), and fruit weight were evaluated. Browning can occur during storage or during a subsequent 7 day shelf-life period. Large fruit are at increased risk of browning development. Browning develops in fruit stored at 0.5 oC in air or CA (1.5 kPa O2, 1-5 kPa CO2). Storage at 0.5 oC for 7 days in 17 kPa O2/3 kPa CO2 then air or CA does not enhance browning development. In 2 of 3 crop years, SmartFresh®-treated fruit developed browning sooner compared to controls. DPA does not control browning development regardless of storage environment or use of SmartFresh®. Cooling fruit to 0.5 oC after 7 days at 10 oC reduces or eliminates browning development regardless of SmartFresh® use. Delayed SmartFresh® treatment does not impact browning development but results in poor quality if fruit are held 7 days at 10 oC prior to 0.5 oC. The results indicate this disorder may result from chilling injury, and that chemical inhibition of ethylene action can enhance fruit susceptibility. Prompt treatment with SmartFresh® and cooling fruit to 10 oC for the initial 7 days after harvest can reduce or prevent disorder development while maintaining fruit quality comparably to fruit treated with SmartFresh® and cooled to 0.5 oC after harvest.