Stripped plant oils maintain fruit quality of ‘Golden Delicious’ apples and ‘Bartlett’ pears after prolonged cold storage

Abstract

SummaryEffects of stripped (α-tocopherol reduced) plant oils (corn, soybean, peanut, cottonseed, and linseed) on ethylene, fruit firmness, colour, titratable acidity (TA), and soluble solids content (SSC) were evaluated in ‘Golden Delicious’ apples after six months’ and ‘Bartlett’ pears after six weeks’ storage at 08C. All oils similarly inhibited ethylene production and accumulation in the first two weeks in ‘Bartlett’ and in the first three months in ‘Golden Delicious’. Compared with the untreated controls, oil-treated fruit were firmer, greener, and contained a higher level of TA after six weeks or six months at 0°C plus 7.d at 20°C. Treating with 200.μl.l–;1 propylene for 6.h at harvest stimulated ethylene production, accelerated fruit softening and degreening, and reduced acidity after cold storage in untreated apples and pears. In oil-treated fruit, however, propylene treatment was ineffective. SSC was not affected by oil or propylene treatment. During one week of storage at 20°C, ethylene production and changes in fruit firmness, colour, and acidity were reduced by oil treatments applied to fruit at harvest (preclimacteric) or applied to fruit after one month of storage at 08°C (climacteric). The effectiveness of oil treatment, however, was higher in preclimacteric than in climacteric fruit.