Impact of different storage conditions with combined use of ethylene blocker on 'Shalimar' apple variety.

This research investigates the impact of storage conditions on the quality and preservation of 'Shalimar' apples, a relatively new cultivar known for its resistance to apple scab and powdery mildew. The study explores the efficacy of different storage techniques such as regular atmosphere (RA), controlled atmosphere (CA), and dynamic controlled atmosphere with CO2 Monitoring (DCA-CD), as well as the integration of 1-methylcyclopropene (1-MCP) at different storage temperatures (1 °C and 3 °C). Various fruit quality parameters were monitored under different storage conditions, including firmness, titratable acidity, total soluble solids, background color, respiration, ethylene production, and volatile compounds. The results indicate that the controlled atmosphere (CA) at 1 °C emerges as an efficient method for long-term storage. However, it is noted that CA storage may impact the apple aroma, emphasizing the need for a balance between preservation and consumer acceptability. On the other hand, DCA-CD at variable temperatures (approximately 2.5 °C) offers a promising approach for maintaining fruit quality and a higher concentration of volatile compounds. Integrating 1-MCP enhances firmness, but its impact varies across storage conditions. Principal component analysis (PCA) provides insights into the relationships between storage conditions, fruit quality, and volatile compounds. This study contributes valuable insights into optimizing storage strategies for 'Shalimar' apples, addressing sustainability and quality preservation in apple production.

Superficial scald development in 'Granny Smith' and 'Nicoter' apples: The role of key volatile compounds when fruit are stored under dynamic controlled atmosphere.

A positive correlation of α-farnesene and its oxidation metabolites with superficial scald is commonly reported in apples stored in air or controlled atmosphere (CA) systems, where O2 levels are above the lower oxygen limit (LOL) tolerated by the fruit. Nevertheless, the LOL can be monitored by the dynamic controlled atmosphere (DCA) techniques and to provide different physiological responses. Therefore, this study aimed to evaluate key volatile metabolites from 'Granny Smith' and 'Nicoter' ('Kanzi®') apples stored under dynamic controlled atmosphere (DCA) monitored by respiratory quotient (RQ), i. e. at extremely low oxygen partial pressures (ELO) and correlate their emissions with the incidence of superficial scald (SS). The volatile compounds (VCs) were isolated by solid phase microextraction (HS-SPME) and analyzed by gas chromatography. For the first time, higher concentrations of α-farnesene and its oxidation metabolites (6-methyl-5-hepten-2-one, and 6-methyl-5-hepten-2-ol) were negatively correlated with SS in DCA-RQ. This is likely due to the higher levels of ethanol in fruit stored under this condition having an inhibitory effect on SS incidence even when α-farnesene, 6-methyl-5-hepten-2-one, and 6-methyl-5-hepten-2-ol accumulate. Additionally, SS is more correlated to internal ethylene concentration (IEC) than α-farnesene accumulation and their metabolites, even when fruit were stored under ELO, where ethylene action is reduced.

Apple fruit recovery from anoxia under controlled atmosphere storage.

This study investigated the dynamic changes in the anaerobic metabolism end products (ethanol, acetaldehyde and ethyl acetate) of different apple cultivars during 84-days of regular air (RA) and controlled atmosphere (CA) storage after 0-, 3-, 7- and 14-days of anoxia. Increasing the length of exposure to anoxia increased the anaerobic metabolites concentrations (AMC) in all cultivars. Fruit could recover from anoxia, and the AMC dissipated after 84-days of storage under both storage systems when the duration of anoxia was <7-days. The rate of metabolite dissipation following 14-days of anoxia differed among cultivars and storage systems. The reduction in AMC was faster under CA than RA-storage for 'Golden Delicious' and 'Jonagold' fruit, while the opposite trend was observed for 'Kanzi'. These results indicate that storage under CA post anoxia maintains better fruit quality during 84-days of storage than RA and effectively reduces the AMC.

The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile.

This study aimed to evaluate the effects of low oxygen partial pressure (pO2) and high carbon dioxide partial pressure (pCO2) combined with different temperatures on the oil acidity and peroxide values of two soybean cultivars (NA 5909 RG and FEPAGRO 37 RR). The volatile compounds correlated to lipid oxidation were also evaluated. Soybeans were stored for seven months under ambient and controlled atmosphere (CA) conditions at three temperatures (20, 25, and 30 °C). Storage under ambient conditions increased acidity and peroxide value regardless of the temperature. CA storage with low pO2 reduced oil acidity and its combination with high pCO2 had no positive effects on oil acidity and peroxide values. Grains of FEPAGRO 37 RR stored under ambient air showed higher 1-octne-3-ol amount compared to CA. The higher storage temperature increased (E)-2-heptenal and decanal amount in grains of cultivar NA 5909 RG. In addition, the ambiente air storage provide higher γ-Butyrolactone in relation to CA storage. Moreover, in both cultivars the CA storage technique provides lower (E)-2-hexenal content. This compound, together with hexanal are potential lipid deterioration markers of soybeans. CA storage is a promising tool for soybean grains preservation and the effect is mainly due to the oxygen reduction, with no additional effect of CO2 increasing.

The isolated or combined effects of dynamic controlled atmosphere (DCA) and 1-MCP on the chemical composition of cuticular wax and metabolism of 'Maxi Gala' apples after long-term storage.

Apples have a continuous hydrophobic layer that covers the surface of the fruit, which is called the cuticle. The effects of 1-methylcyclopropene (1-MCP) on the cuticular wax layer of apples were reported after cold storage, although the interaction between 1-MCP and dynamic controlled atmosphere (DCA) is not yet known. Therefore, this study aimed to analyze the effects of 1-MCP on the wax composition and metabolism of 'Maxi Gala' apples after storage in a controlled atmosphere (CA) and dynamic controlled atmosphere based on chlorophyll fluorescence (DCA-CF) and respiratory quotient (DCA-RQ; RQ = 1.3 and 1.5). The 1-MCP treatment effectively decreased ethylene production for CA and DCA-CF treatments, while in DCA-RQ treatments produced no effect. The average extracted cuticular wax content of 'Maxi Gala' apples was 16.65 g m-2 and no differences in storage conditions or 1-MCP application were observed. Alkanes, alcohols, fatty acids, aldehydes, and terpenoids were identified in the chemical composition of the cuticular waxes, being alkanes and fatty acids the predominant ones. Moreover, 1-MCP decreased fatty acid and 10-nonacosanol concentrations in the fruit. Fruit with the 1-MCP application and stored in DCA had lower α-farnesene concentrations. The wax compositions of the DCA-stored apples with and without 1-MCP were similar. However, 1-MCP treatment resulted in a greater mass loss in fruit stored in DCA.

Influence of respiratory quotient dynamic controlled atmosphere (DCA - RQ) and ethanol application on softening of Braeburn apples.

The effect of a respiratory quotient dynamic controlled atmosphere (DCA - RQ), which induces ethanol production through low oxygen storage, and ethanol application on softening of Braeburn apples stored at different temperatures was investigated. DCA - RQ storage was associated with the activation of the alcohol dehydrogenase (ADH) and greater anaerobic metabolism in comparison with DCA - CF (chlorophyll fluorescence) and controlled atmosphere (CA) storage. Greater anaerobic metabolism resulted in lower ethylene production, ACC oxidase activity, membrane permeability, -galactosidase activity and, therefore, less softening after long-term storage. Ethanol application after CA storage decreased ethylene biosynthesis, respiration rate and membrane permeability. Storage at 3 °C resulted in the lowest soluble solids and acidity, but not softening. In conclusion, Braeburn apples could be stored at 3 °C under DCA - RQ1.5. Additionally, ethanol produced by the fruit, or applied externally, had a significant effect on inhibiting softening during and after storage.

Development of dispersive solvent extraction method to determine the chemical composition of apple peel wax.

A method to extract apple peel wax was developed using the dispersive solvent extraction technique and applied to four apple cultivars (Royal Gala, Pink Lady®, Red Delicious, and Granny Smith). Different variables of the method were optimized, namely type and volume of extraction and dispersive solvents, ionic strength, and use of ultrasound. Extracts were evaluated as gravimetric yield of wax and composition as determined by gas chromatography. Optimized conditions provided yields higher than 95%. In a repeatability assay, the relative standard deviation for the extracted wax content was <3%. Thirty-one wax compounds were identified, among them fatty acids, hydrocarbons, sterols, and terpenes. Fatty acids were the major constituents in the analyzed extracts. N-alkane, nonacosane, and triterpene ursolic acid were also significant constituents. The method allows the determination of the total peel wax content and the different constituents of this fraction from distinct apple cultivars.

Dynamic controlled atmosphere: Impact of elevated storage temperature on anaerobic metabolism and quality of 'Nicoter' apples.

The aim of the study was to evaluate an elevated (3.0 °C) and low (1.0 °C) storage temperature combined with dynamic controlled atmosphere monitored by respiratory quotient (DCA-RQ) and chlorophyll fluorescence (DCA-CF) on anaerobic metabolism, physiological storage disorders and overall quality of 'Nicoter' ('Kanzi®') apples after 5.5 and 8.0 months of storage plus 7d shelf-life. Fruit stored under DCA-RQ 2.0 accumulated the highest amounts of anaerobic metabolites (acetaldehyde, ethanol and ethyl acetate), regardless of storage temperature and timing of storage outturn evaluation, but it did not result in higher electrolyte leakage. Flesh breakdown, core breakdown and cavity formation were reduced at 3 °C. Storage at 3 °C combined with DCA maintained higher flesh firmness after 8.0 months storage plus 7d shelf-life. 'Nicoter' apples can be stored at 3 °C using a DCA system, based either on CF or on RQ, to save electrical energy.

Key volatile compounds of 'Fuji Kiku' apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit.

For the 'Fuji Kiku' apple, this study aimed: (i) to evaluate the volatile compounds (VCs) from headspace storage chambers with static controlled atmosphere (CA) and with dynamic controlled atmosphere based on chlorophyll fluorescence (DCA-CF) and based on respiratory quotient (DCA-RQ1.5) at ninth month of storage, during 1 and 7 days of shelf life of intact fruit, and in apple juice headspace and (ii) to determine the correlation of the VCs in the headspace from storage chambers and fruit during shelf life with the headspace VCs from apple juice as markers of quality. The VCs were isolated by solid phase microextraction (HS-SPME) and analyzed by gas chromatography. In the storage chambers, ethyl linear chain esters were detected mainly in DCA-RQ1.5, while acetaldehyde and (E)-2-hexenal were more abundant in DCA-CF. At seven days of shelf life, fermentative metabolic compounds had reduced emissions given the opening time of the chamber, while there were higher emissions of branched chain esters, especially ethyl 2-methyl butanoate in DCA-RQ1.5. The correlation was high and positive between the VCs present in the juice and those emitted by the intact fruit during seven days of shelf life, demonstrating that the concentration of VCs in juice can be used to estimate the emissions from whole fruit. DCA-RQ1.5 storage promoted the synthesis of VCs typical of the 'Fuji' apple aroma after a prolonged storage period, even under extremely low partial pressure of oxygen (average 0.15 kPa), contributing to better quality control of characteristic fruit odor and aroma.

Dynamic controlled atmosphere (DCA): interaction between DCA methods and 1-methylcyclopropene on 'Fuji Suprema' apple quality.

The objective of the present work was to evaluate the appropriate respiratory quotient (RQ) value to achieve a safe lowest oxygen limit (LOL), during storage of 'Fuji Suprema' apples, in dynamic controlled atmosphere (DCA), treated with or without 1-methylcyclopropene (1-MCP). The apples were stored in DCA-RQ, a new technology for storing fruits, and were compared with the HarvestWatch™, a system based on chlorophyll fluorescence DCA (DCA-CF), and static controlled atmosphere. DCA-RQ1.5 is the most suited for the storage of 'Fuji Suprema' apples. In this condition fermentative products were induced, which reduced ethylene production and respiration rate; however, it did not increase physiological disorders, and the concentration of ethyl acetate was below the odour threshold. 1-MCP application maintained higher flesh firmness and reduced the anaerobic metabolism, although it decreased fruit quality due to the occurrence of cavities, therefore its application is not recommended for 'Fuji Suprema' apple stored in DCA conditions.

Effects of dynamic controlled atmosphere by respiratory quotient on some quality parameters and volatile profile of 'Royal Gala' apple after long-term storage.

The effects of dynamic controlled atmosphere (DCA) storage based on chlorophyll fluorescence (DCA-CF) and respiratory quotient (DCA-RQ) on the quality and volatile profile of 'Royal Gala' apple were evaluated. DCA storage reduces ACC (1-aminocyclopropane-1-carboxylate) oxidase activity, ethylene production and respiration rate of apples stored for 9months at 1.0°C plus 7days at 20°C, resulting in higher flesh firmness, titratable acidity and lesser physiological disorders, and provided a higher proportion of healthy fruit. Storage in a regular controlled atmosphere gave higher levels of key volatiles (butyl acetate, 2-methylbutyl acetate and hexyl acetate), as compared to fruit stored under DCA-CF, but fruit stored under DCA-RQ 1.5 and RQ 2.0 also showed higher amounts of key volatile compounds, with increment in ethanol and ethyl acetate, but far below the odour threshold. Storage in DCA-CF reduces fruit ester production, especially 2-methylbutyl acetate, which is the most important component of 'Royal Gala' apple flavour.

Effect of dynamic controlled atmosphere monitored by respiratory quotient and 1-methylcyclopropene on the metabolism and quality of 'Galaxy' apple harvested at three maturity stages.

The objective of this study was to evaluate the interaction between controlled atmosphere (CA), CA+1-methylcyclopropene (1-MCP) and dynamic controlled atmosphere monitored by respiratory quotient (DCA-RQ) with three fruit maturity stages at harvest (early harvest date, optimal harvest date and late harvest date) on 'Galaxy' apple metabolism and quality after harvest and 9months storage plus 7days of shelf life at 20°C. Fruit stored under dynamic controlled atmosphere monitored by respiratory quotient 1.3 (DCA-RQ 1.3) showed lower ethylene production, respiration rate, mealiness and higher flesh firmness in comparison to CA stored fruit, but did not differ from those treated with 1-MCP. The dynamic controlled atmosphere monitored by respiratory quotient 1.5 (DCA-RQ 1.5) increased the acetaldehyde, ethanol and ethyl acetate concentration, regardless of the fruit maturity at harvest. The storage of 'Galaxy' apple under DCA-RQ 1.3 is efficient in keeping quality regardless of the maturity stage at harvest.

Dynamic controlled atmosphere and ultralow oxygen storage on 'Gala' mutants quality maintenance.

The aim of the present work was to compare the effect of ultralow oxygen (ULO) with dynamic controlled atmosphere (DCA) and controlled atmosphere (CA) on the post storage quality of 'Royal Gala' and 'Galaxy' apples after long-term storage. Two experiments were carried out with 'Royal Gala' and 'Galaxy' apples, in the years 2012 and 2013, respectively. A higher internal ethylene concentration was observed in fruits stored under CA; intermediate concentration in fruits under ULO; and the lowest by fruits stored under DCA-CF (DCA based on chlorophyll fluorescence). Flesh firmness was higher in fruits stored under DCA-CF and ULO differing from CA, in the year 2012, but in 2013 fruits stored under ULO showed the highest flesh firmness, differing from CA fruits. DCA-CF is efficient in quality maintenance of 'Royal Gala' and 'Galaxy' apples. Both 'Gala' mutants stored under ULO show a similar quality maintenance to those stored under DCA-CF.

Effect of storage under extremely low oxygen on the volatile composition of 'Royal Gala' apples.

The aim of this work was to assess the profile of volatile compounds in 'Royal Gala' apples stored under controlled atmosphere (CA), with O(2) levels ranging from 1.0kPa to as low as 0.5kPa during 8months (0.5°C), followed by 7days of shelf-life at 20°C. Volatile compounds were collected via solid-phase microextraction (HS-SPME) and analysed by gas chromatography. Straight and branched-chain esters exhibited a distinct pattern. The emission of straight-chain esters decreased under extremely low O(2) (0.5kPa), while branched-chain esters were not significantly affected in such condition. 2-Methyl-butyl acetate, a significant contributor to the 'Royal Gala' aroma, was higher in intermediate O(2) concentration, suggesting that lowering the O(2) levels down to 0.7kPa does not negatively affect the volatile composition of 'Royal Gala' apples, as compared to the standard CA (1.0kPa O(2)). The remaining volatile compounds were not strongly affected by storing fruits under extremely low O(2).

Interaction between maturity stages and temperature on quality of ‘Guarani’ blackberries stored under controlled atmosphere / Interação entre estádios de maturação e temperatura na qualidade de amora-preta ‘Guarani’ armazenada em atmosfera controlada

ABSTRACT: The aim of this research was to evaluate the interaction between maturity stages and temperature on fruit quality of ‘Guarani’ blackberries stored under controlled atmosphere (CA). The experiment was conducted in a factorial scheme (2x2), evaluating two ripening stages (E1: red-color and E2: black-color of fruits) and two temperatures (1°C and 5°C). The fruit were stored in CA (10.0kPa O2+15.0kPa CO2) and 98±1% of relative humidity (RH). Results showed that the principal component 1 (PC I) and principal component 2 (PC II) corresponded to 92.84% of the overall variation of the evaluated variables. Harvest should not be performed in the early maturity stage, because ‘Guarani’ blackberries do not develop all quality of consumer. ‘Guarani’ blackberries must be stored at 1°C. The maturity stage showed the major importance in the overall variability of quality parameters when compared to storage temperature.

RESUMO: O objetivo deste trabalho foi avaliar a interação entre estádios de maturação e temperatura de armazenamento na qualidade de frutos de amora-preta ‘Guarani’ armazenados em atmosfera controlada (AC). O experimento foi conduzido em esquema fatorial (2x2), avaliando-se dois estádios de maturação (E1: cor vermelha e E2: cor preta dos frutos) e duas temperaturas (1°C e 5°C). Os frutos foram armazenados em AC (10.0kPa O2+15.0Pa CO2) e 98±1% de umidade relativa. Os resultados mostraram que o componente principal 1 (PC I) e o componente principal 2 (PC II) responderam por 92,84% de variação das variáveis analisadas. Conclui-se que a colheita não deve ser realizada em estádio de maturação antecipado, pois a amora-preta ‘Guarani’ não desenvolve todas as características de qualidade para o consumidor. A amora-preta ‘Guarani’ deve ser armazenada na temperatura de 1°C. Os estádios de maturação apresentam maior importância na variação dos parâmetros de qualidade quando comparados a temperaturas de armazenamento.

Interaction between maturity stages and temperature on quality of 'Guarani' blackberries stored under controlled atmosphere / Interação entre estádios de maturação e temperatura na qualidade de amora-preta 'Guarani' armazenada em atmosfera controlada

The aim of this research was to evaluate the interaction between maturity stages and temperature on fruit quality of Guarani blackberries stored under controlled atmosphere (CA). The experiment was conducted in a factorial scheme (2x2), evaluating two ripening stages (E1: red-color and E2: black-color of fruits) and two temperatures (1ºC and 5ºC). The fruit were stored in CA (10.0kPa O2+15.0kPa CO2) and 98±1% of relative humidity (RH). Results showed that the principal component 1 (PC I) and principal component 2 (PC II) corresponded to 92.84% of the overall variation of the evaluated variables. Harvest should not be performed in the early maturity stage, because Guarani blackberries do not develop all quality of consumer. Guarani blackberries must be stored at 1ºC. The maturity stage showed the major importance in the overall variability of quality parameters when compared to storage temperature.

O objetivo deste trabalho foi avaliar a interação entre estádios de maturação e temperatura de armazenamento na qualidade de frutos de amora-preta Guarani armazenados em atmosfera controlada (AC). O experimento foi conduzido em esquema fatorial (2x2), avaliando-se dois estádios de maturação (E1: cor vermelha e E2: cor preta dos frutos) e duas temperaturas (1ºC e 5ºC). Os frutos foram armazenados em AC (10.0kPa O2+15.0Pa CO2) e 98±1% de umidade relativa. Os resultados mostraram que o componente principal 1 (PC I) e o componente principal 2 (PC II) responderam por 92,84% de variação das variáveis analisadas. Conclui-se que a colheita não deve ser realizada em estádio de maturação antecipado, pois a amora-preta Guarani não desenvolve todas as características de qualidade para o consumidor. A amora-preta Guarani deve ser armazenada na temperatura de 1ºC. Os estádios de maturação apresentam maior importância na variação dos parâmetros de qualidade quando comparados a temperaturas de armazenamento.

Interaction between maturity stages and temperature on quality of 'Guarani' blackberries stored under controlled atmosphere / Interação entre estádios de maturação e temperatura na qualidade de amora-preta 'Guarani' armazenada em atmosfera controlada

The aim of this research was to evaluate the interaction between maturity stages and temperature on fruit quality of Guarani blackberries stored under controlled atmosphere (CA). The experiment was conducted in a factorial scheme (2x2), evaluating two ripening stages (E1: red-color and E2: black-color of fruits) and two temperatures (1ºC and 5ºC). The fruit were stored in CA (10.0kPa O2+15.0kPa CO2) and 98±1% of relative humidity (RH). Results showed that the principal component 1 (PC I) and principal component 2 (PC II) corresponded to 92.84% of the overall variation of the evaluated variables. Harvest should not be performed in the early maturity stage, because Guarani blackberries do not develop all quality of consumer. Guarani blackberries must be stored at 1ºC. The maturity stage showed the major importance in the overall variability of quality parameters when compared to storage temperature.(AU)

O objetivo deste trabalho foi avaliar a interação entre estádios de maturação e temperatura de armazenamento na qualidade de frutos de amora-preta Guarani armazenados em atmosfera controlada (AC). O experimento foi conduzido em esquema fatorial (2x2), avaliando-se dois estádios de maturação (E1: cor vermelha e E2: cor preta dos frutos) e duas temperaturas (1ºC e 5ºC). Os frutos foram armazenados em AC (10.0kPa O2+15.0Pa CO2) e 98±1% de umidade relativa. Os resultados mostraram que o componente principal 1 (PC I) e o componente principal 2 (PC II) responderam por 92,84% de variação das variáveis analisadas. Conclui-se que a colheita não deve ser realizada em estádio de maturação antecipado, pois a amora-preta Guarani não desenvolve todas as características de qualidade para o consumidor. A amora-preta Guarani deve ser armazenada na temperatura de 1ºC. Os estádios de maturação apresentam maior importância na variação dos parâmetros de qualidade quando comparados a temperaturas de armazenamento.(AU)

Preharvest boron application and its relation with the quality of 'Galaxy' apples after harvest and controlled atmosphere storage / Aplicação pré-colheita de boro e sua relação com a qualidade de maçãs 'Galaxy' após a colheita e armazenamento em atmosfera controlada

ABSTRACT: The aim of this research was to evaluate the effect of preharvest boron application on the physical and chemical quality of 'Galaxy' apples after harvest and in controlled atmosphere storage during eight months, plus seven days of shelf life at 20°C. The experiment was performed with two treatments applied on the field: [1] Control (fruit without boron application) and [2] Foliar application of boron (four applications of 1.5kg ha-1). Findings showed that the boron application promoted a higher ethylene production and respiratory rate and it application also reduced the flesh firmness in relation to the fruits without it. A similar result was obtained after eight months of storage plus seven days of shelf life. The preharvest application of boron makes it possible to harvest apples earlier due to the fact that it accelerates the fruit metabolism. However, the fruits end up presenting a lower storage potential as a result of the higher ethylene production, respiration rate, decay incidence, mealiness and a reduction of the healthy fruit percentage and flesh firmness after CA storage.

RESUMO: O objetivo deste estudo foi avaliar o efeito da aplicação de boro em pré-colheita sobre a qualidade físico química de maçã 'Galaxy', após a colheita e armazenamento em atmosfera controlada, durante 8 meses mais sete dias de vida de prateleira a 20°C. O experimento foi composto por dois tratamentos aplicados a campo: [1] controle (frutos sem aplicação de boro) e [2] aplicação foliar de boro (quatro aplicações de 1,5kg ha-1). Após a colheita, a aplicação de boro promoveu maior produção de etileno, taxa respiratória e reduziu a firmeza de polpa em relação aos frutos sem boro. Resultado similar foi obtido após oito meses de armazenamento mais sete dias de vida. A aplicação pré-colheita de boro torna possível antecipar a colheita pelo fato de que acelera o metabolismo dos frutos, mas os frutos tem menor potencial de armazenamento, pois apresentam alta produção de etileno, taxa respiratória, incidência de podridões, polpa farinácea e redução da porcentagem de frutos sadios e firmeza de polpa após o armazenamento em AC.

Preharvest boron application and its relation with the quality of Galaxy apples after harvest and controlled atmosphere storage / Aplicação pré-colheita de boro e sua relação com a qualidade de maçãs Galaxy após a colheita e armazenamento em atmosfera controlada

The aim of this research was to evaluate the effect of preharvest boron application on the physical and chemical quality of 'Galaxy' apples after harvest and in controlled atmosphere storage during eight months, plus seven days of shelf life at 20°C. The experiment was performed with two treatments applied on the field: [1] Control (fruit without boron application) and [2] Foliar application of boron (four applications of 1.5kg ha-1). Findings showed that the boron application promoted a higher ethylene production and respiratory rate and it application also reduced the flesh firmness in relation to the fruits without it. A similar result was obtained after eight months of storage plus seven days of shelf life. The preharvest application of boron makes it possible to harvest apples earlier due to the fact that it accelerates the fruit metabolism. However, the fruits end up presenting a lower storage potential as a result of the higher ethylene production, respiration rate, decay incidence, mealiness and a reduction of the healthy fruit percentage and flesh firmness after CA storage.(AU)

O objetivo deste estudo foi avaliar o efeito da aplicação de boro em pré-colheita sobre a qualidade físico química de maçã 'Galaxy', após a colheita e armazenamento em atmosfera controlada, durante 8 meses mais sete dias de vida de prateleira a 20°C. O experimento foi composto por dois tratamentos aplicados a campo: [1] controle (frutos sem aplicação de boro) e [2] aplicação foliar de boro (quatro aplicações de 1,5kg ha-1). Após a colheita, a aplicação de boro promoveu maior produção de etileno, taxa respiratória e reduziu a firmeza de polpa em relação aos frutos sem boro. Resultado similar foi obtido após oito meses de armazenamento mais sete dias de vida. A aplicação pré-colheita de boro torna possível antecipar a colheita pelo fato de que acelera o metabolismo dos frutos, mas os frutos tem menor potencial de armazenamento, pois apresentam alta produção de etileno, taxa respiratória, incidência de podridões, polpa farinácea e redução da porcentagem de frutos sadios e firmeza de polpa após o armazenamento em AC.(AU)

Relative humidity and its interaction with the wounds on decay incidence and ripening of 'Galaxy' apples during cold storage / Umidade relativa e sua interação com ferimentos sobre a incidência de podridões e o amadurecimento de maçãs 'Galaxy' durante o armazenamento

The objectives of the present work were control the decay incidence and ripening of wounded fruits by the relative humidity management during the storage. Fruits were allocated in mini experimental chambers at the temperature of 1°C during 5 months. Was verified a significant interaction on ethylene production after 2 and 6 days of shelf life at 20°C. On the evaluation carried out after 6 days, wounded fruits stored under LRH showed lower ethylene production. There was higher mass loss in wounded fruits stored in HRH. Wounded fruits showed high decay incidence. The LRH is not an efficient method to control decay incidence in wounded fruits, but maintain higher flesh firmness, lower ethylene production and respiration rate.

Objetivou-se neste trabalho controlar a ocorrência de podridões e o amadurecimento de frutos com ferimentos pelo manejo da umidade relativa (UR) durante o armazenamento. Os frutos foram acondicionados em minicâmaras experimentais na temperatura de 1°C durante um período de cinco meses. Observou-se uma interação significativa para produção de etileno aos dois e seis dias de exposição a 20°C. Na análise aos seis dias, frutos com ferimento em baixa umidade relativa (BUR) apresentaram menor produção de etileno. Houve maior perda de massa em frutos com ferimento em alta UR. Frutos com ferimento apresentaram elevados índices de podridão. O uso de BUR não é eficiente no controle de podridões em frutos com ferimentos, porém ela mantém maior firmeza de polpa, menor produção de etileno e taxa respiratória.